Kau Kee Beef Brisket (九记牛腩) – Noodle Soup Recipe – If you’re wanting a taste different foods, visit one of the most popular destinations in Asia this can give you a culinary tour experience that is second to none. Range of typical local dishes with authentic flavours of the legendary can indulge anyone who travelled to Hong Kong. So, for you are planning for a vacation, or hunting a new culinary experience in a city of skyscrapers, you obligatory tasting food-Hong Kong specialties below
Dont complete it feels when you visit Hong Kong without sampling the delights of the legendary. Located on Gough Street, restaurant You Kee who stands more than 90 years the menu has one mandatory entry lists “menu “, especially the authenticity of you hobbies culinary tour. The menu is the beef brisket this tantalizing legendary served with choice of soup broth, Curry, or a savory oyster sauce is also equipped with various types of noodles.
Although there is no menu of pork as its main ingredients, this restaurant not have halal certificate. If you are planning on visiting here, get ready to face a line that is usually quite long, especially at a time when authenticity hours eating. But, it will be worthed, anyway!
Noodles and Soup:
- 1 kg beef brisket with a good amount of fat, cubed
- 1 beef leg bone (ask your butcher to cut it in half so marrow is exposed)
- 500g beef tendons, cubed
- ½ large daikon radish
- 1 thumb sized ginger, sliced
- 1 large white onion, peeled
- 4 cloves garlic, minced
- 2 tbsp Shaoxing wine
- 1 tbsp sugar
- 1 pc star anise
- fish sauce
- white pepper
- rice noodles, to serve
- chopped spring onions, to garnish
In a pot combine beef tendons, beef brisket and leg bones, add water enough to cover the meat. Bring it to a boil and leave it boiling for 3 minutes.
Drain the pot and rinse meat with running cold water to remove the scum. Set aside the meat.
In the same pot (make sure it’s clean of scum) add a small amount of oil then sauté garlic and ginger until fragrant.
Place the meat back together with all other ingredients except for daikon radish, pour enough water to cover meat then cover and bring to a boil. Simmer for 1 hour.
Add the daikon radish the simmer for another hour, during this process add water if necessary.
Using a colander separate the liquid into a separate pot and set aside the tendons and beef brisket.