Servings: 4 servings
Calories: 342kcal
Ingredients
- 800 g beef brisket cut into chunks
- 6 cups beef broth
- 2 star anise
- 1 cinnamon stick
- 1 thumb fresh ginger sliced
- 3 cloves garlic smashed
- 1 daikon radish peeled and cut into chunks
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 2 packages shirataki noodles rinsed and patted dry
- 2 scallions sliced, for garnish
Instructions
- Blanch the beef brisket in boiling water for 5 minutes, then drain and rinse.
- In a large pot, combine the brisket, beef broth, star anise, cinnamon, ginger, and garlic. Bring to a simmer, cover, and cook on low heat for 90 minutes.
- Add the daikon, soy sauce, and dark soy sauce. Simmer uncovered for 30 minutes more, until the brisket is very tender and the daikon is soft.
- Dry-fry the shirataki noodles in a separate hot, empty pan for 2-3 minutes to remove excess moisture.
- Divide the noodles among bowls. Ladle the brisket, daikon, and broth over the top.
- Garnish with scallions.
Notes
Chef's Tip: Real brisket needs real time - resist the urge to rush the simmer, since the connective tissue needs a couple of hours to break down into that signature melt-in-the-mouth texture. Keto Swaps: shirataki noodles replace wheat noodles, and keeping the daikon to a measured amount keeps the bowl reasonably low-carb.
Nutrition
Calories: 342kcal | Protein: 28g | Fat: 18g | Fiber: 2g
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About This Dish
This is Hong Kong comfort food at its best — brisket braised for hours in a five-spice broth until it’s meltingly tender, ladled over noodles.
Shirataki noodles replace wheat noodles, and keeping the daikon to a measured amount keeps the bowl reasonably low-carb.