牛腩捞面 - lomein with braised beef brisket
Bought a slab of superior quality beef brisket with 40% - 60% tendon to meat ratio. Truly a prime cut!
Blanch brisket in boiling water for a few minutes, remove and rinse thoroughly, trim away excess fat.
Boil a large pot of water, add a packet of meat stew herbs, ginger, scallion, cooking wine, add brisket and simmer in medium low heat for at least 3 hours, or however long it takes until the brisket is tender.
Cut a portion of the brisket into bite-sized pieces; boil 2-3 cups of the broth, season with oyster sauce, soy sauce, rock sugar, pepper, or chili sauce if desired, thicken with corn starch solution, serve with egg noodles.
