desperate pregnant woman needs beef brisket soup recipe
I am looking for a recipe for Beef Brisket Noodle Soup (chow fun noodles) as per CAntonese Noodle House style. It must be so simple, but I cannot find a recipe for it anywhere. On Google, only vietnamese style pho comes up and that is not what I want. I crave this day and night. The brisket at my favorite place is slighty caramelized and salty. Is the broth simply a beef broth with soy sauce? Please appease this beast within!
Thanks for taking pity and looking into it for me. I have been checking this board all day hoping for illumination. I will do as you suggested, but I have a feeling that they don't even speak English there and as I don't speak Chinese, well, I think it might be problematic.
My husband does his best to humor my violent chow swings, but we have moved quite far from this restaurant. Normally I would exploit my bloated, suffering pregnant body for take-out but it is usually around minus 20 degrees celsius here so I can't quite justify it. I try though.
Could it be ngau lam meen that you're looking for? There is a recipe at http://kuali.com/recipes/viewrecipe.a... that could be what you crave, and another that sounds like the soup you described on epicurious.com called Taiwanese Beef Noodle Soup (substitute brisket for the short ribs that they use).
This is a shot in the dark here...I find the sweet and salty...perhaps swapping the brisket for NYS or just use the NYS strip for tenderness...
1 lb new york strip steak
1 lb sirlion(to make dried style - ngau yook kone)
1 pkt of Lai Fun(thick vermicelli)
Marinate for ngau yook kone:
2 tbsp soya sauce
1/4 cup sherry/chinese rice wine
1/4 cup sugar
1 tsp black pepper
1/2 tsp 5 spice powder
1 tsp dark soya sauce
1/2 cup oil for frying of ngau yook kone
Toasted sesame seeds
Chopped pickled mustard(hum choy)
Chopped chinese celery
Fried chopped garlic
Black soya sauce
Ingredients for Gravy (broth):
4 cans of beef broth(make your own with roasted beef bones, brisket, flank, tendons, tripe , roasted onion, a piece of cinnnamon bark and black pepper corns)
2 tbsp of Instant Paste for Beef Soup(Na Pho)( beef granules or cubes, even brovil can be used)
2 tbsp of flour
3 tbsp oil
salt and pepper to taste
Cook 'lai fun' according to package instruction.
To make ngau yook kone
Cut the sirlion steak into strips of 1 1/2 inches.
Marinate with seasonings, the longer the better.
Heat oil and fry the beef strips in batches, do not crowd. Fry until cooked and sort of crispy on the outside. Leave to cool before slicing into thin slices.
To prepare New York Strip Steak
Season steak with salt and pepper.
Pan fry the steak on a heated pan with 1 tsp of oil, 4 mins on one side, flip and fry another 3 mins on the other side(this will be medium rare).
Let it rest for 15 mins(tent with aluminium foil) before slicing.
To prepare gravy
Heat oil and make a roux with flour.
Using a whisk, add in the beef broth and keep on stirring until thicken
Add in the instant paste, dark soya sauce and salt and pepper to taste.
Keep gravy on the lowest heat to keep warm.
Put warm 'lai fun' in a soup bowl.
Pour in enough of gravy(about 1 cup).
Top with sliced meat and the rest of the garnishings.
Vinegar and chili sauce is optional
I improvised the following Chinese Beef Soup recipe about 25 years ago when we used to get it at Chopstix, a restaurant in Rockville MD: Put a 2 lb piece of lean beef in a soup pot with 3 quarts of water. Bring to boil and skim then add a generous amount of garlic (I use 6 cloves) and fresh ginger (half the size of a hen's egg) both minced. Also add 1/4 cup soy sauce, 2 tablespoons sugar, 1/4 cup sherry, and 4-6 full stars of star anise (do not omit this). Simmer gently for 3 hours. Strain. Correct seasoning to taste using soy sauce, sherry, garlic powder, and cayenne pepper. Cook a few soft Chinese noodles in the broth and add a few leaves of spinach. Slice some of the beef into each bowl of soup.
Although I cant help with the recipe I just wanted you to know that I feel your pain - Im also pregnant and find myself overcome with cravings that are far from easy to satisfy. I actually cooked brisket for the first time recently to satisfy a craving - the only problem now is that it takes a bloody long time to cook and is not readily available on take away menus. Fortunately this week its all about jelly (which I think is called jelo in the US) and custard - much easier to find. All the best with your quest!