Rich, slow-braised brisket melts into tender strands coated in a savory tomato-soy sauce. The sauce is glossy and balanced with deep beefy umami with a gentle sweet-sour freshness from tomatoes. Wide Biang Biang noodles soak it up, giving every bite bold flavor and satisfying chew. It’s comforting, hearty, and vibrant at the same time, perfect for a luxurious but rustic meal.
Prep Time30 minsCook Time4 hrsTotal Time4 hrs 30 mins
Slice beef like thick steaks, so you can submerge them in water efficiently.
You can optionally sear the beef to develop more flavor.
Dice veggies. Deglaze pan with liquids and spice and mix well.
Cooking
2
Place beef back into pot and try to submerge as much as possible.
3
Slow cooking method Slow cook on HIGH for 4 hours, or on LOW for 8-12 hours.
4
Pressure cooking method Pressure cook on 80kpa for 1 hour with Auto Quick release.
5
You can also combine methods, start with slow cooking on high, braise for 3 hours and then finish with pressure for 10 minutes with natural release. This helps to break collagen and connective tissue in meat.
6
Serve with Biang Biang noodles, omitting sauce in the recipe.
Finish
7
Remove meat from the pot and set aside.
Pulverize the tomatoes and mix vigorously.
Taste is sauce is well balanced and hearty enough.
If sauce is thin, reduce it to increase intensity.
If sauce is hearty but still too liquid, use cornstarch to thicken.
Create slurry with water and add to sauce, simmer for few seconds.
Serve
8
Place shredded beef over noodles and pour over sauce.
Garnish with Napa cabbage, Pak Choi and scallions.
Serve with Biang Biang noodles, omitting sauce in the recipe.
You can optionally use any store bough noodles, ideally thick noodles.
You can also serve it over rice.
Ingredients
300gBeef Brisket
Sauce
1ptTomato (diced)
½ptYellow Onion (diced)
2ptGarlic (minced)
...spices
½tspGinger powder
½tspChinese Five Spice
2ptGarlic cloves (minced)
½tbspSugar
...liquids
1 ½tbspSoy sauce (light)
½tbspOyster sauce
½tbspShaoxing wine
120mlWater
½tspBeef stock (concentrated jelly)
Thicken
1tbspCornstarch
1tbspWater to mix
Directions
Prepare
1
Slice beef like thick steaks, so you can submerge them in water efficiently.
You can optionally sear the beef to develop more flavor.
Dice veggies. Deglaze pan with liquids and spice and mix well.
Cooking
2
Place beef back into pot and try to submerge as much as possible.
3
Slow cooking method Slow cook on HIGH for 4 hours, or on LOW for 8-12 hours.
4
Pressure cooking method Pressure cook on 80kpa for 1 hour with Auto Quick release.
5
You can also combine methods, start with slow cooking on high, braise for 3 hours and then finish with pressure for 10 minutes with natural release. This helps to break collagen and connective tissue in meat.
6
Serve with Biang Biang noodles, omitting sauce in the recipe.
Finish
7
Remove meat from the pot and set aside.
Pulverize the tomatoes and mix vigorously.
Taste is sauce is well balanced and hearty enough.
If sauce is thin, reduce it to increase intensity.
If sauce is hearty but still too liquid, use cornstarch to thicken.
Create slurry with water and add to sauce, simmer for few seconds.
Serve
8
Place shredded beef over noodles and pour over sauce.
Garnish with Napa cabbage, Pak Choi and scallions.
Serve with Biang Biang noodles, omitting sauce in the recipe.
You can optionally use any store bough noodles, ideally thick noodles.
