This beef brisket soup is best slowly cooked in a slow cooker or crock pot.
What is beef brisket?
It comes from the breast section of the cow. It has long connective muscle tissues which is why it is one of the tough cuts.
How to cook beef brisket?
It is ideal for the grill or barbeque. Usually the whole slab is slowly grilled or barbequed and then sliced cross-grained before serving.
The Chinese loves to braise it with fragrant spices for a long time. Slow cooking breaks the muscle tissues down and it can be so soft that it falls apart. More importantly, the meat absorbs the fragrance of the spices. Braised beef brisket noodle is one of my favorite foods. YUM!
I'll post the braised beef brisket recipe some other time. Right now, let's focus on the beef soup.
Beside the beef brisket cut, the flank, plate and skirt cuts can also be used in this soup recipe.
Ingredients600g beef brisket
4 fresh tomatoes
1 stalk coriander
2 pieces ginger
1 tbsp cooking wine
1 tsp salt
1 tbsp cornstarch mixture
Equipment
Slow cooker
Directions
- Cut the beef brisket into small cubes
- Parboil the meat for about 2 minutes
- Remove and rinse away any blood or froth
- Place the beef, ginger and cooking wine into a slow cooker. Add enough water to cover the ingredients and account for liquid reduction during simmering
- Simmer the beef in the slow cooker on low setting
- Score the tomato skin, blanch in hot water and remove the curled skin
- Simmer the beef till the meat is tender, then add the tomato and salt
- Add the cornstarch mixture to thicken the soup slightly (this is optional)
- Garnish with chopped coriander and serve
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