Spice up dinner

CANTONESE BEEF BRISKET NOODLE SOUP

ingredients

• 8 cardamom pods

• 3 whole star anise

• 2 wide orange rind strips

• 4 dried bay leaves

• 2 tsp white peppercorns

• 5cm piece fresh ginger, sliced, bruised

• 1kg beef brisket

• 1 tbsp vegetable oil

• 80ml (⅓ cup) light soy sauce

• 60ml (¼ cup) Chinese cooking wine

• 1 tbsp dark soy sauce

• 1 tbsp fish sauce

• 2 tbsp brown sugar

• 400g white radish (daikon), peeled, cut into 5mm-thick slices

• 6 green shallots, pale section coarsely chopped, green section thinly sliced

• 4 garlic cloves, bruised

• 1 cinnamon stick

• 500g thin egg noodles

• 1 bunch choy sum, halved

• Chilli oil, to serve (optional)

Method

1 Wrap the cardamom, star anise, orange rind, bay leaves, peppercorns and ginger in muslin. Tie with unwaxed kitchen string to create a pouch. Use a mallet to pound spices and break up slightly.

2 Wash the beef in cold water. Trim excess fat. Cut into 3cm pieces.

3 Place the beef and 2L (8 cups) water in a stockpot. Bring to the boil over high heat. Reduce heat to medium. Cover and simmer for 5 minutes. Skim the surface. Use tongs to transfer the beef to a plate. Reserve the broth.

4 Heat vegetable oil in a large saucepan over medium heat. Cook beef, turning, for

SERVES 4. PREP 40 MINS. COOK 1 HR 40 MINS

4-5 minutes or until browned. Add light soy sauce, rice wine, dark soy sauce, fish sauce and sugar. Stir until combined. Add daikon, pale section of shallot, garlic, cinnamon, spice pouch and broth. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour 30 minutes or until beef is tender. Remove and discard pouch. Season.

5 Meanwhile, cook the noodles following packet directions. Cook the choy sum in a saucepan of boiling water for 2-3 minutes or until just wilted. Divide the noodles and choy sum among serving bowls.

6 Ladle the soup into bowls. Top with the green section of shallot and drizzle over chilli oil, if using.