Braised Beef Brisket with Bean Curd Sticks (UK £5)
Hong Kong-style braised beef brisket with silky bean curd sticks—tender, flavorful, and budget-friendly at just £5!
Watch Me Make It
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Ingredients
- ✓ as needed beef brisket
- ✓ as needed bean curd sticks (fu zhu)
- ✓ to taste ginger slices
- ✓ to taste sauces (soy/oyster etc.)
- ✓ to cover hot water
- ✓ to taste scallions (garnish)
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Instructions
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Soak the bean curd sticks in warm water for 20–30 minutes, or until fully softened. Drain and cut into manageable lengths. Set aside.
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Cut the beef brisket into large chunks. Place in a pot with cold water and bring slowly to a boil. Once impurities rise to the surface, cook for 2–3 minutes, then drain, rinse thoroughly, and set aside.
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Heat a heavy pot over medium heat and sauté the ginger slices until fragrant. Add the blanched beef brisket and stir-fry briefly to lightly sear the surface. Add the sauces and toss well to coat evenly.
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Pour in enough hot water to just cover the beef. Bring to a boil, then reduce to low heat. Cover and simmer gently for about 40 minutes, until the brisket begins to turn tender.
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Add the softened bean curd sticks to the pot. Continue simmering for another 10 minutes, allowing them to absorb the rich braising liquid. Increase the heat slightly at the end to reduce and thicken the sauce to your desired consistency.
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Garnish with chopped scallions and serve hot with steamed rice.
💡 Chef's Tips
- Always start blanching the beef from cold water to effectively remove impurities and ensure a clean-tasting broth.
- Use hot water when braising to maintain the meat’s tenderness.
- Add the bean curd sticks later in the cooking process to prevent over-softening.
- The brisket tastes even better the next day as the flavors deepen and develop.