take 2 - beef brisket in clear broth with rice vermicelli (cantonese style)

dec 25, 2023 (mon).............made a 2nd attempt

benchmark video 

i) you tuber (singsingkitchen) : https://www.youtube.com/watch?v=bNtdJfNHUQI&t=1356s

ii) you tuber (bobo's kitchen) : https://www.youtube.com/watch?v=pdkdGELjJLY&t=320s

introduction

- it is a very iconic and signature cantonese dish............but not easy to nail the broth

- many different recipes available..........each has its own style............highly personal to pick 1 that matches your taste 

main ingredients

- ~500g beef brisket (beef skirt 崩沙腩)

- beef bone (short ribs)

- 1/2 pc x mooli

- spring onion

- 8 slices x ginger

- 1/2 pc x garlic

- 1 rock sugar

- shaohsing cooking rice wine

- 80ml fish sauce

- rice vermicelli

spices ingredients

- 1 x cinnamon stick

- 1 x bay leave

- 1 x star anise

- 3 x clove whole

- 1 x nutmeg whole

- 1 x cardamon pods

- pinch of cumin seeds

- pinch of white peppercorns/ grounds

steps

1. peel mooli and cut into half

2. slice ginger

3. put all spices together...............nice if you have a disposable small mesh bag............however i dun :(

4. put beef brisket, beef bones and mooli into a pan of cold water (dun use hot water) together with spring onion and ~3 slices of ginger............plus 1 tablespoon shaohsing cooking rice wine..............boil it up

5. after boiling for few mins..........1st take out mooli and wash it with water

6. remove top foam which is not good substance (sort of impurities)

7. leave beef bones and brisket............stay boiling for ~5 mins

8. take out brisket and bones..............set aside for later use (no need to be fully cooked)

9. select saute mode...........high temperature for 5 mins

10. when hot (no oil)...............add 4 slices ginger and and half garlic (without peel off)

11. sprinkle with shaohsing cooking rice wine

12. add 1.5l hot water..............then spices and rock sugar

13. select pressure cook/ soup mode...........high pressure for 1 min <-- just for boiling up

14. press 'cancel' and manual release air valve

15. open lid and add beef brisket and bones

16. select pressure cook/ custom mode...........low pressure for 30 mins

17. press 'cancel' and manual release air valve

18. open lid take out spices (optional if you dun like strong spices aroma).............add 80ml fish sauce and mooli

19. select pressure cook/ custom mode...........low pressure for another 20 mins

20. press 'cancel' and let inside temperature slowly lowers

21. boil hot water to cook rice vermicelli (or other preferred noodle eg wide flat rice noodle/ egg noodle)

22. cook till your preferred texture

23. drain and put aside for later use

24. manual release air valve (remaining inside pressure).............taste broth if of the right saltiness (if not, add fish sauce/ salt and cook for few mins)..............if fine take out all beef and mooli

25. thick cut brisket and mooli

26. put cut mooli and beef onto rice vermicelli

27. add beef stock into bowl of beef noodle 

28. sprinkle chopped spring onion...............done

taste
-clear broth comes with mild spices aroma and natural sweet note...........right seasoned

-brisket is tender with a tiny bit of fats

-mooli sucks in broth flavor plus its own sweetness, just right softness

-goes well with my favorite rice vermicelli

areas of improvement

-i am very happy with this attempt