Description
An exquisite braise loved in HK diners and noodle shops. Beef brisket and bones are boiled for hours with spices to create a translucent 'Qing Tang' (Clear Broth). Radishes are added and simmered until falling apart.
Restaurants serving Clear Broth Beef Brisket
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Beef brisket
- Beef bone
- White radish
- Star anise
- Cinnamon
- Dried tangerine peel
- Salt
- Rock sugar
Instructions
- [Authentic Recipe]
- Blanch fatty beef brisket and beef bones; wash away all blood and scum.
- Place bones and meat in a large pot with massive water, star anise, cinnamon, dried tangerine peel, and ginger.
- Boil, then reduce to extreme low; simmer for
- hours keeping the broth clear.
- When meat is tender, add chopped daikon radish.
- Simmer
- hour until radish is translucent; remove bones.
- Season elegantly with salt, white pepper, and rock sugar (NO soy sauce, to keep it clear).
- Plate and garnish with scallion and cilantro.
Learn more Spice, substitutes, tips
Key spices
Pure beef broth infused with refreshing star anise and dried tangerine peel
Substitutes at Japanese supermarkets
Braise JP beef tendon and radish on low, meticulously skimming scum
Pairing
Egg Noodles (Eaten as Beef Brisket Noodles) / Fried Dough
Trivia
Alongside the brown Chu Hou paste braise (Luo Bo Niu Nan), this forms HK's Top Two brisket dishes. Using no soy or miso means no hiding flaws; the broth's purity directly reflects the shop's skill level.
Eating tips & etiquette
Despite the clear soup, the beef umami is intensely powerful. While supreme as a soup alone, the absolute HK royal road is pouring it over ultra-thin egg noodles to make 'Clear Broth Beef Brisket Noodles'.
Allergen
Beef