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Beef Brisket 清湯牛腩


Beef Brisket                      1 kg

Spring onion (diced)       2 sprig

Shallot                              1 no.


Soup base:

Fresh Chicken body         1 no.

Water                                2 litres



Salt                                   1/2 tsp

Pepper dash                     some

Mixed herbs                     some


Cooking Steps:

  • Wash chicken body and cut into quarter portions. Bring water to the boil. Put in the chicken portions and boil for more than 1 hour. Chicken broth soup base is ready for use.

  • Wash and scald the beef brisket for 5-10 minutes. Wash and chop up. Season brisket with salt and pepper

  • Heat wok with 3 tbsps of oil. Put in sliced shallot and stir fry for a while. Add brisket, herbs, and pour in soup base 500ml and bring to the boil and remove to simmer pot.

  • Cook for 1 hour in simmer pot with cover under medium to low flame. Add extra soup base to fill up the cover-up level. Remove the pot from stove for 1 hour with cover. Reheat and cook until meat is tender. Add spring onion just before serve.

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