Chinese Beef Stew With Star Anise Ngau Lam Bo

4.4 12 votes

Article Rating

Braised Beef Brisket Noodles is a typically Hong Kong or Cantonese-styled dish, also known as Ngau Lam Mein or Niu Nan Mian (牛腩面) in Mandarin.

TRICK OF THE TRADE

• The star ingredients in this dish are the beef brisket, beef tendon and a lovely Chinese sauce known only as Chu Hou sauce (柱侯酱). Chu Hou sauce is the main condiment that give this dish its distinctive flavour.
• It is best to cook this dish the day before, as the beef brisket will become even more flavourful after soaking in all the flavours of the braising gravy overnight. The collagen rich beef tendon will also break down further to make the sauce extra thick and flavourful!

HOW TO MAKE THIS DISH

Here are the ingredients needed to make this dish

Blanch the beef brisket and tendon in boiling water for 15 minutes, then rinse and cut into chunks.

GRAB OUR HERITAGE HAWKER DELIGHTS COOKBOOK + EBOOK BUNDLED DEAL FOR JUST $44.85 (U.P. $54.80)

Peel the radish and cut into chunks.

Peel the ginger and slice thinly.

Smash the whole cloves of garlic (skin on) with the flat of a chopper.

Soak the dried orange peel until soft, then drain dry.

Heat 3 TBsp of oil in a wok, then fry the garlic and sliced ginger over medium heat until aromatic. Then add the rest of the spices and fry for another half a minute or so.

Add in the beef brisket and beef tendon and fry over medium heat until lightly browned.

Then add in all the condiments to the wok, stirring well.

Add 1.5-2 litres of boiling water, and bring to a boil. Then transfer to a pot, cover and allow to braise for 2.5-3 hours over medium heat.

Add in the radish, and braise for another 30 minutes or until the radish turns soft and soaks in the gravy.

If needed, mix the cornflour and water to form a smooth slurry. Then add to the pot, stir in and cook for about 1 minute to thicken the gravy. (Omit this step if the gravy is already thick enough)

HOW TO PREPARE THE NOODLES

1. Blanch the Chye Sim in boiling water with 1 tsp of oil for 1 – 2 minutes. Remove and set aside.
2. Loosen the noodles and boil for 2-3 minutes, using chopsticks to spread out the noodle.
3. Transfer the noodles into a pot of tap water, spreading it out to remove excess starch. Then plunge it back into the wok to boil for a few more seconds.
4. Add in 1 tsp of oil and 2 tsp of light soya sauce to individual serving plates. Then dish out the noodle onto the individual plates and toss quickly until noodles are evenly coated.
5. Drizzle some crispy garlic and garlic oil over it and serve with chye sim and beef brisket.

MARKETING TIPS

1. Look at the skin, leaves and stem of the radish to ensure it is fresh. The skin should be white, not brownish. The leaves and stem end should look green and fresh, not brown and withered.
2. Chu Hou sauce (柱侯酱) is the key ingredient, which gives this dish its distinctive flavour. It is available in most supermarkets and local wet markets.
3. Use Bentong ginger if possible for a more fragrant and spicier flavour profile.

COOKING TIPS

1. Remove the fats from the brisket and tendon before blanching, if you are health conscious.
2. Add more water if the gravy dries up. There should be enough gravy to drizzle over the noodles.
3. t! Best to cook this ahead, and reheat by bringing to a boil.
4. More water can be added if the gravy dries up. Make sure that there is enough gravy to go with the noodles.

ADJUSTMENTS

1. Braise the beef longer if you prefer it softer, and shorter if you prefer it firmer.
2. Tendons take longer to soften than brisket. Once the beef briskets are soft, remove them from the pot to prevent them from disintegrating. Continue to braise the tendons until jelly like.
3. Wait to see if you need to add the cornflour slurry. If the gravy is sticky enough due to the collagen from the beef tendons, so you can omit this step.
4. Add salt to taste before serving.
5. If you don't take beef, you can replace it with pork butt (twee bak) or pork belly and pork tendons to replicate a similar jelly-like texture

WATCH OUR VIDEO for how to make this recipe!

Tried this recipe? Please rate our recipe or leave us a comment! You can even upload a snap of your creation!

Don't forget to subscribe to our Youtube channel for more yummy videos! And if you are a regular home cook, do join us at TBK Home Cooks Facebook Group where you can share your food photos, recipes and cooking tips!

Braised Beef Brisket Noodles (红烧牛腩面)

Course: Main Course

Cuisine: Chinese

Keyword: Beef Brisket, Beef Brisket Noodles, Braised Beef Brisket

Prep Time: 30 minutes

Cook Time: 3 hours 30 minutes

Total Time: 4 hours

Servings: 7

Calories: 451 kcal

This Beef Brisket is slow-braised for 3 hours until the gravy is thick with collagen, the tendons turn gelatinous and the brisket becomes fall-apart tender!

Print Recipe

• 1 kg Beef Brisket
• 300 g Beef Tendon
• 250 g Radish
• 3 TBsp Oil
• 1.5 - 2 litres Water

Spices

• 1 piece Ginger Thumbnail-size
• 2 cloves Garlic
• 2 Star Anise
• 1 piece Dried Orange Peel
• 1 stick Dried Cinnamon
• 2-3 Dried Bay Leaves

Cornflour Slurry

• 1 tsp Cornflour
• 2 TBsp Water

Preparation Method

• Blanch the beef brisket and tendon in boiling water for 15 minutes, then rinse and cut into chunks.

• Peel the radish and cut into chunks.

• Peel the ginger and slice thinly.

• Smash the whole cloves of garlic (skin on) with the flat of a chopper.

• Soak the dried orange peel until soft, then drain dry.

Cooking Method

• Heat 3 TBsp of oil in a wok, then fry the garlic and sliced ginger over medium heat until aromatic.

• Then add the rest of the spices and fry for another half a minute or so.

• Next, add the brisket and tendon and fry over medium heat until lightly browned.

• Add all the condiments to the wok, stirring well. Add 1.5-2 litres of boiling water, and bring to a boil.

• Transfer to a pot, then cover and allow to braise for 2.5-3 hours over medium heat.

• Then add the radish and braise for another 30 minutes or until the radish turns soft.

• If necessary, mix the cornflour and 2 TBsp of water to form a smooth slurry. Then add to the pot, stir in and cook for about 1 minute to thicken the gravy.

Cooking Method for Noodles

• Blanch the Chye Sim in a wok for about 1 - 2 minutes with 1 tsp oil added to the water. Remove and set aside.

• Loosen the noodles, place it in the wok and boil for 2-3 minutes, using chopsticks to spread out the noodle.

• Transfer the noodles into a pot of tap water, spreading it out to remove excess starch. Then plunge it back into the wok to boil for a few more seconds.

• Add in 1 tsp of oil and 2 tsp of light soya sauce to individual serving plates. Then dish out the noodle onto the individual plates and toss quickly until noodles are evenly coated with the sauce.

• Drizzle some crispy garlic and garlic oil over it and serve with chye sim and beef brisket.

---

1. Fresh Hong Kong noodles (also known as Wanton Noodles) is available from the chilled section at most supermarkets
2. Ensure that the radish is fresh by looking at the leaves or the stem end - it should be fresh and green, not brownish.
3. Chu Hou sauce ( 柱侯酱 ) is the key ingredient, that gives this dish its distinctive flavour. It is available at most supermarkets and local wet markets.
4. Use Bentong ginger if possible for a more fragrant and spicier flavour profile
5. Remove the fats from the brisket and tendon before blanching for a healthier meal.
6. Add more water if the gravy dries up. There should be enough gravy to drizzle over the noodles.
7. This dish tastes better overnight! Best to cook this ahead, and reheat by bringing to a boil.
8. Braise the beef longer if you prefer it softer, and shorter if you prefer it firmer.
9. Tendons take longer to soften than brisket. Once the beef briskets are soft, remove them from the pot to prevent them from disintegrating. Continue to braise the tendons until jelly like.
10. Wait to see if you need to add the cornflour slurry. If the gravy is sticky enough due to the collagen from the beef tendons, so you can omit this step.
11. Add salt to taste before serving

Calories: 451 kcal | Carbohydrates: 15 g | Protein: 48 g | Fat: 18 g | Saturated Fat: 4 g | Cholesterol: 89 mg | Sodium: 799 mg | Potassium: 554 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 5 IU | Vitamin C: 7.9 mg | Calcium: 29 mg | Iron: 3.3 mg

About Bee Leng

Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong!

longoriawrour1951.blogspot.com

Source: https://www.theburningkitchen.com/beef-brisket-noodles/

Share this post