Clear broth beef brisket soup~

Beef brisket in clear broth is popular of it’s freshness flavor and heart warming juicy brisket. My version here is non cloudy and greasy but time consuming😝. I was once scared by the floating blocks of oil on top of my overnight beef soup , so ever since I like to put all greasy meat soup overnight to get rid of my ‘ nightmare’😜. With the spices , brisket and Chinese radish all flavor together, I like to add a small piece of rock sugar to boost to the base. And this dish is usually served with flat noodles , rice noodles or rice, but it is also goes well as a comfort soup itself on your dinner table. I highly recommend to use beef brisket instead of lean beef ; because the finishing touches is totally different , so time-wise hopefully is not an excuse here😝

Ingredients～6-8 servings

1: beef brisket. 1+ 1/2 Kg ( bigger pieces bring the flavor more)

2: Chinese radish 2 big size or 3 medium size ( like to peel off more to add more freshness)

3: spices.. * few( otherwise the spicy flavor is too strong )

Sichuan peppercorns , star anise , dried mandarin peel , tsao- ko

A small piece rock sugar

Steps ~ can not be estimated here..😜

1: blanch the meat with 3 tbsp of vinegar , drain under running cold water , clean and trim the edges fat, set aside.

2: put the meat , spices bag , rock sugar and 2 liters of water in pressure cooker with low pressure mode for 30 minutes . Turn off and rest inside the pot till cool.

3: take out the meat , dash with salt and pepper , cool and keep it in a box inside the fridge.

4: pour and filter the soup into another clean pot , put it inside the fridge overnight so as to get rid of the extra floating fatty blocks next day or so…