- Published on
Clear Broth Beef Brisket
- Authors
- Name
- Jack Qin
Clear Broth Beef Brisket is all about a clean stock and gentle spice. With proper blanching, the soup stays bright and aromatic.
Ingredients
Main
- Beef brisket 1.5kg
- Daikon 1
Aromatics
- Ginger 1 piece
- Scallions 4
- Sichuan peppercorns 1 tbsp
Spices
| Ingredient | Amount |
|---|---|
| Tsaoko | 2 |
| White pepper | 1/2 tbsp |
| Cinnamon | 1 small piece |
| Bay leaves | 2 |
| Licorice slices | 2 |
| Cloves | 3 |
| Dried dates | 1 |
| Star anise | 2 |
| Aged tangerine peel | 1 small piece |
Seasoning
- Shaoxing wine
- Fish sauce or salt
Instructions
1. Blanch
Start beef brisket and daikon in cold water. Bring to a boil, skim foam, rinse clean.
Blanching the daikon a little longer reduces bitterness.
2. Simmer
Add brisket, spices, ginger, scallion, and peppercorns to a pot with enough water to cover. Add Shaoxing wine and simmer gently until the brisket is tender.
3. Add daikon
You can simmer daikon together or separately. For a softer texture, cook it longer.
4. Season
Season with fish sauce or salt to taste.
Tips
- Blanch thoroughly for a clear broth.
- Go light on spices to keep the soup clean.
- Adjust daikon timing for your preferred texture.
Result
Clear, aromatic broth with tender brisket and sweet daikon.