Brisket Soup with Rice Noodles


Preparation info

  • Difficulty


Appears in

Slow Cook Modern

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.


  • 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
  • 1 cinnamon stick
  • ½ teaspoon fennel seeds
  • 4 whole cloves
  • 3 green cardamom pods, cracked
  • 2 scallions, cut into 1-inch (2.5-cm) lengths
  • Salt or Chinese light soy sauce, if needed
  • 4 cloves garlic, minced
  • 5 coins fresh ginger, minced
  • Medium-wide rice noodles



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. Transfer to the slow cooker. Pour ½ cup (120 ml) water into the hot skillet and scrape up any browned bits, then pour the liquid into the cooker, along with the stock. Put the spices in a muslin spice bag or enclose in a double layer of cheesecloth and submerge it in the stock. Cover and cook on low for 8 hours.


Skim any foam or excess fat from the surface of the broth and remove and discard the spices. Add the scallions to the soup, season with salt or soy sauce, and cover.

In a skillet or sauté pan, heat the remaining 1 tablespoon oil over medium heat. When it shimmers, add the garlic and ginger and stir until golden. Add to the soup.

Cook the noodles until just al dente (about 5 minutes in boiling water). Drain and divide among individual serving bowls. Ladle the soup over the noodles and serve.