Clear Broth Beef Brisket Hot Pot 清湯牛腩煲

Clear broth beef brisket hot pot — sliced beef and white radish in a clear broth garnished with red chilli, served with steamed rice and a dipping sauce.
Ingredients 食材
    Main Ingredients 主要材料
  • 1 kg beef brisket 牛腩
  • 1 kg beef soup bone 牛骨
  • 800 g white radish 蘿蔔
  • 9 ginger slices 薑片
  • 1 tbsp rice wine 米酒
  • 200 ml chicken stock 雞湯
  • 1800 ml water 水
  • 10 g rock sugar 冰糖 (or the same amount of white sugar 砂糖)
  • 1 tsp salt 鹽
  • 1 tsp white pepper 白胡椒
  • 1.5 tbsp fish sauce 魚露
  • 3 stick spring onion greens 蔥綠
    • Spices 香料
  • 3 tsp Sichuan peppercorns 花椒
  • 3 star anise 八角
  • 2 bay leaves 香葉
  • 10 g dried shrimp 蝦米
  • 1-2 segments dried tangerine peel 陳皮（瓣）
    • Dipping Sauce - Original 蘸醬（原味）
  • 2 tsp chilli sauce 辣椒醬
  • 2 tbsp light soy sauce 生抽
  • 1 tbsp beef brisket broth 牛腩湯
    • Dipping Sauce - Shallot & Garlic 蘸醬（蔥蒜）
  • 1/2 shallot 乾蔥
  • 2 cloves garlic 蒜頭
  • 3 g minced ginger 薑蓉
  • 1 bird’s eye chilli 指天椒 (optional, for spicy 可選（辣）)
  • 3 tbsp hot oil 熱油
  • 2 tbsp steamed fish soy sauce 蒸魚豉油
  • 0.5 tbsp clay pot rice soy sauce 煲仔飯豉油
  • 0.5 tbsp light soy sauce 生抽
Instructions 做法
  1. 1

    Place the beef brisket and beef bones in a pot with 3 ginger slices and the rice wine, add room-temperature water to just cover, then blanch (汆水) on small-medium heat for 15 minutes; rinse the beef and bones clean.

    牛腩同牛骨放入煲中，加入薑3片和米酒，加室溫水剛蓋過，以中小火汆水15分鐘；撈起沖洗乾淨。

  2. 2

    In a dry wok over low heat, toast the Sichuan peppercorns, star anise, bay leaves and dried shrimp until fragrant; place them in a spice bag. Soak the dried tangerine peel in warm water.

    白鑊以小火炒香花椒、八角、香葉和蝦米；放入湯袋。陳皮泡暖水。

  3. 3

    In a clean pot, combine the rinsed beef brisket and bones, 6 ginger slices, the spice bag, dried tangerine peel, chicken stock, water, and rock sugar; bring to the boil then simmer on low heat for 1.5 hours.

    用一個乾淨的煲，放入清洗好的牛腩同牛骨、薑6片、湯袋、陳皮、雞湯、水和冰糖，開火煮滾後，轉小火煮1.5小時。

    Keeping the heat low is very important — a gentle simmer is what makes the beef tender, while a hard boil will toughen the meat. 全程保持小火好重要——慢火細煮先會令牛腩鬆軟，大火會令肉質變韌。
  4. 4

    Cut the radish with a roll-cut; add to the pot after the beef has cooked for 1.5 hours, season with salt, white pepper, and fish sauce, and cook for a further 30 minutes; chop the spring onion.

    蘿蔔滾刀切好，在牛腩煮了1.5小時後放入，加鹽、白胡椒和魚露調味，煮30分鐘；切蔥花。

  5. 5

    Plate the radish; remove the beef, slice against the grain, and lay it on top; pour over the broth and sprinkle with spring onion.

    蘿蔔上碟；取出牛腩，逆紋切片，放喺蘿蔔上；倒入牛腩湯，灑上蔥花。

  6. 6

    Make the dipping sauce.

    Original: mix the chilli sauce, light soy sauce and beef broth.

    Shallot & garlic: put the minced shallot, garlic and ginger (and chilli, if you want it spicy) in a small bowl, pour the hot oil over to release the aroma, then stir in the steamed-fish soy sauce, clay-pot-rice soy sauce and light soy sauce.

    製作蘸醬。

    原味：辣椒醬、生抽同牛腩湯拌勻。

    蔥蒜：乾蔥蓉、蒜蓉同薑蓉（想食辣可加指天椒）放入小碗，淋上熱油爆香，再加入蒸魚豉油、煲仔飯豉油同生抽拌勻。

Keywords: clear broth beef brisket, Hong Kong beef brisket soup, beef brisket radish soup, 清湯牛腩煲, 清湯蘿蔔牛腩
Read it online: https://sumterkitchen.com/recipe/clear-broth-beef-brisket-hot-pot/