Brisket Soup with Rice Noodles

Name: Brisket Soup with Rice Noodles
Ingredients: 5 coins fresh ginger, minced; Medium-wide rice noodles; 2 scallions, cut into 1-inch (2.5-cm) lengths; Salt or Chinese light soy sauce, if needed; 4 cloves garlic, minced; 1 cinnamon stick; 4 whole cloves; 3 green cardamom pods, cracked; 1½ pounds (680 g) beef brisket (flat only), cut into 2-inch (5-cm) pieces; Salt and freshly ground black pepper; 2 tablespoons vegetable oil; 7 cups (1.7 L) good-quality beef stock; 2 pieces star anise; ½ teaspoon fennel seeds

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

You can use chuck roast instead of the brisket flat here; even a leaner-looking cut will work fine. Be sure to use a good stock, if you can: The broth, full of heady aromatics, is the real star of this dish.

Ingredients

1½ pounds (680 g) beef brisket (flat only), cut into 2-inch (5-cm) pieces
Salt and freshly ground black pepper

Main course
Soup
Noodles

Method

Morning

Season the beef with salt and pepper. In a large skillet or sauté pan, heat 1 tablespoon of the oil over high heat. When it shimmers, add the beef and cook, turning occasionally, until the pieces are browned on two or three sides, about 5 minutes total.