Beef Briskets Noodles With Chinese Angelica Root
Serve the beef briskets and broth over noodles (spaghetti or egg noodle), topped with seasonal vegetables and chopped scallion.
Ingredients
| 300 g | beef briskets | |
| 1/2 tbsp | 7.5 ml | caramelized sugar |
| 1 tbsp | 15 ml | oil |
| 3-4 slices | ginger root | |
| 1 stalk | scallion | |
| 3 cloves | garlic | |
| 3 | dried chillies | |
| 1/2 tbsp | 7.5 ml | Maggi sauce |
| 2 slices | Chinese angelica root / dang gui | |
| 1/3 tsp | 1.7 ml | Szechuan peppercorns |
| 2 sections | radix codonopsis / dang shen | |
| 1 tbsp | 15 ml | Jiafan rice wine |
| 3 cups | 720 ml | beef or chicken stock |
| 3/4 tsp | 3.8 ml | salt |
| — | noodles (spaghetti or egg noodle) | |
| — | seasonal vegetables and chopped scallion |
Instructions
- Heat the oil and fry the ginger root slices, scallion, garlic, dried chillies and Szechuan peppercorns until fragrant.
- Add the beef briskets along with the caramelized sugar, Maggi sauce, Chinese angelica root (dang gui), radix codonopsis (dang shen) and Jiafan rice wine.
- Pour in the beef or chicken stock, add the salt and simmer until the beef is tender.
- Serve over cooked noodles (spaghetti or egg noodle) with seasonal vegetables and chopped scallion.