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Cantonese Braised Beef Brisket Noodle

Cantonese Braised Beef Brisket Noodle

by Jerome Lam

·

January 19, 2025

Today, we’re bringing a slice of Hong Kong’s culinary heritage right to your table. Cantonese braised beef brisket noodles are a beloved classic, rooted in traditional Cantonese cuisine.

This dish features tender beef brisket, slow-cooked to perfection in a rich, aromatic broth, served over springy noodles. The slow-braising process infuses the beef with deep, savory flavors, while the noodles soak up all the goodness.

It’s a dish that has warmed the hearts and satisfied the appetites of generations, embodying the essence of comfort food. Naturally, we had to dive in and experience the magic for ourselves On Chefs Ground.

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Cantonese Braised Beef Brisket Noodle

Rated 5.0 stars by 1 users

Category

Mains

Cuisine

Chinese

Author:

Jerome Lam

Servings

4-5

Prep Time

30 minutes

Cook Time

2-3 hours

Discover the rich, slow-braised flavors of Cantonese beef brisket noodles. Tender brisket cooked in an aromatic broth pairs beautifully with springy noodles, creating a comforting and flavorful bowl. Perfect for those who crave a taste of classic Cantonese cuisine.

Cantonese Braised Beef Brisket Noodle

Ingredients

Marination Ingredients

3 thick slices of peeled ginger
1.5 tablespoons of toasted sesame seeds
1.5 tablespoons of salted bean paste (or Taucheo)
1 large onion, chopped
5-6 cloves of peeled garlic

Main Ingredients

1.2 to 1.5 kg of Australian Wagyu Point End Beef Brisket (@meatcosg)
250 – 500 g of barley-fed beef chuck eye roll shabu beef
1 kg of beef broth (@capegrimbeef)
3 tablespoons of dark soy sauce
3 tablespoons of Chinese cooking wine
1 tablespoon of sugar
A dash of ground white pepper
1 cinnamon stick
Spring onions
4 La Mian noodles

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Directions

Prepare the Marination: Blend the ginger, toasted sesame seeds, salted bean paste, onion, and garlic into a smooth paste.
Marinate the Brisket: Cut the brisket into large cubes and marinate it with the paste, dark soy sauce, sugar, pepper, and Chinese cooking wine. Cover and refrigerate overnight.
Sear the Beef: Heat a pan until hot, then sear the beef until it has a nice char. Immediately add the cinnamon stick.
Cook the Brisket: Pour in the beef broth and enough water to cover the beef. You can add the stems of the spring onions for added depth of flavor. Simmer and stir occasionally until the beef is tender, which may take 5-6 hours. Patience is key!
Prepare the Noodles: Boil a pot of water and cook the La Mian noodles.
Assemble the Dish: Gather the braised brisket, shabu beef, spring onions, and other garnishes (such as sliced red chilies, siu siu chili crunch, and coriander).
Cook the Shabu Beef: If your shabu beef is very fresh, you can simply place it raw in a bowl and pour the boiling hot broth over it to cook. Otherwise, blanch it in the hot broth before plating.

Recipe Video

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