This is one of the very local dish from Hong Kong that I miss a lot, so after researching here and there, I came up with this way of making.
The trick to make this clear yet flavoured broth is actually adding cans of chicken stock (not beef!) and to avoid suffering from MSG poison, I have tried to limit the ingredient to as natural and simple as possible.
what you need:
-2.5 lbs beef brisket
-1-2lbs sliced radish
-1tsp white peppercorn (roast a bit and crush them)
-1 tsp sea salt
-2 tbsp yellow rock sugar
-3 cloves of garlic
-3 slices of ginger
-3 stalks of chopped green onions
-1 tbsp of rice wine
-3 cans of chicken stock
what you do:
1. blanch the beef brisket in boiling water to get rid of the access blood and fat (note: keep the beef brisket in whole for cooking to avoid shrinking in size. Cut or slice when it’s ready to serve)
2. heat ginger, green onions and garlic, add rice wine and radish
3. slowly add chicken stock and add white peppercorn and anise (place these herbs in special herb bags for stews)
4. add beef brisket, yellow rock sugar and sea salt and slow cook in medium-low heat for about 3-4 hours
5. cut/slice beef brisket before serve, add rice noodles.
p.s. by slowing pouring cold chicken stock from the can avoids cooling down the temperature of the content in the pot, or add boiled chicken stock in if you want to enhance the flavour.