Ingredients

The following ingredients have 7 Servings
  • 1 kg beef brisket with a good amount of fat, cubed
  • 1 beef leg bone (ask your butcher to cut it in half so marrow is exposed)
  • 500g beef tendons, cubed
  • 1/2 large daikon radish
  • 1 thumb sized ginger, sliced
  • 1 large white onion, peeled
  • 4 cloves garlic, minced
  • 2 tbsp Shaoxing wine
  • 1 tbsp sugar
  • 1 pc star anise
  • fish sauce
  • white pepper
  • oil
  • rice noodles, to serve
  • chopped spring onions, to garnish

Instruction

  • In a pot combine beef tendons, beef brisket and leg bones, add water enough to cover the meat. Bring it to a boil and leave it boiling for 3 minutes.
  • Drain the pot and rinse meat with running cold water to remove the scum. Set aside the meat.
  • In the same pot (make sure it’s clean of scum) add a small amount of oil then sauté garlic and ginger until fragrant.
  • Place tendons and leg bones back together with all other ingredients except for daikon radish and brisket, pour enough water to cover meat then cover and bring to a boil. Simmer for 1 hour. Add the brisket then continue to boil for 1 more hour, add water if necessary.
  • Add the daikon radish the simmer for another hour, add water if necessary.
  • Using a colander separate the liquid into a separate pot and set aside the tendons and beef brisket.
  • Continue to simmer the stock for 5 more minutes, season if necessary.
  • Place noodles in a bowl, add some of the tendons and beef then ladle some hot soup and garnish with spring onions.