By :
Mymy Suajico - Santiago 蔡马安
The
beef brisket is one beef primal cuts. Brisket is a cut of meat from the breast
or lower chest of beef or veal.
Due
to the collagen fibers that make up the significant connective tissue in the
cut, slow cooking is the most popular cooking process. It actually tenderizes
this normally tough cut of meat when the collagen gelatinizes. For this recipe buying
the thin cut slices would be most ideal.
Ingredients
500
g beef brisket, thinly sliced
6
cups beef stock
¼
cup kikkoman
soy sauce
¼
cup Abalone
sauce (or Oyster Sauce)
3
tbsp brown sugar
2
thumb sized ginger, thinly sliced
1
large white onion, thinly
sliced
4
tbsp. toasted garlic
1
packet fresh egg noodles
5
pcs shitake mushrooms
3
pcs hard boiled eggs, sliced
1
pc jalapeno peppers, thinly
sliced
¼
cup dark
sesame oil
½
cup bonito
flakes
freshly
ground black pepper
Procedure
In
a slow cooker add 2 litres water and beef brisket, leave to cook for 6 hours
Once
cooked, skim the fat.
Transfer
to a stock pot & add beef broth (made by boiling beef shanks & bones),
onions, ginger slices, shitake, abalone sauce, Kikkoman soy sauce, brown sugar
& bring to boil
Pour
in sesame oil & grind in black peppercorns
In
a different pot boil water and cook yellow noodles, drain & rinse with cold
water.
Serve
a portion of the egg noodles in a soup bowl. Add in a share of beef brisket,
shitake & beef broth.
Garnish
with hard boil egg slices, Jalapeno Peppers (as to spice taste) and top with
toasted garlic & Bonito Flakes
Slurp
while it’s hot!
