Aromatic Garlic & Soy Braised Beef Broth with Noodles

Prepare the beef

• Dice the beef brisket.
• Place the diced beef into a large pot, cover with cold water, and bring to a boil. Boil for 5–10 minutes, skimming off any scum and impurities that rise to the surface. Drain and set the beef aside.

Caramelise the beef

• Heat a dash of oil in a large pan or wok. Add the beef and sprinkle in the brown sugar. Cook, stirring, until the sugar melts and caramelises, coating the beef with a deep golden colour.

Make the broth

• Roughly chop the garlic cloves and half the spring onions.
• Pour in 600ml water. Add half the spring onions, star anise, cinnamon stick, bay leaves, garlic, Shaoxing rice wine, soy sauce, oyster sauce, and a pinch of pepper.
• Bring to a simmer, cover loosely, and cook gently for about 2 hours, until the beef is tender and the broth is rich and aromatic.

Finish the broth with the noodles & garnishes

• Once cooked, divide the beef and broth into 4 equal portions. For each serving, add 500ml hot water mixed with 1 beef Oxo cube to a portion of broth. This extends the broth into a balanced noodle soup.
• Cook the egg noodles according to packet instructions.
• Place the noodles into bowls, ladle over the beef broth and a portion of beef. Garnish with lime wedges, sesame seeds, fresh coriander and thinly sliced spring onion and carrot.