Twice cooked Greenlea beef brisket, soba noodles, sauté of wong bok cabbage and lapchang sausage, mung beans and toasted peanuts with fragrant broth

Serves 6

Twice cooked beef brisket and broth

  • 1kg Naval end beef brisket, trimmed of excess fat and silver skin
  • Oil for cooking
  • Flaky salt and cracked black pepper to taste

Master stock: makes 2.5ltrs

  • 2ltrs Water
  • 100ml Mirin
  • 100ml Shao xing cooking wine
  • 100ml Soy sauce
  • 100g Rock sugar
  • 2 Oranges, sliced
  • 2 Cinnamon sticks
  • 3 Star anise
  • 30g Fresh ginger, chopped
  • 20g Garlic, crushed
  • 200g White onion, peeled and sliced
  • Xanthan to thicken broth at end, as req (5g per Ltr)

Method

First make the master stock, this may be used over and over, as long as it is bought up to the boil before use and always stored in the fridge.

Place all ingredients into a saucepan and bring to the boil.

Place the trimmed beef into a suitable braising dish and pour over the master stock to cover, place a lid on top or cover with tin foil, and cook slowly in the oven at 160 degrees C for 4-5 hours till the meat is tender.

Remove from the liquid and cool till set. Portion as required and recook in a fryer at 175 degrees C, to make crispy on the outside and succulent and tasty throughout. Season with flaky salt on removal from the fryer.

To make the broth remove the fat after it has taken time to set. Doing the braising the day before is best, so there is adequate time to prepare the beef, and by setting the liquid in the fridge you can remove the congealed fat on the top of the liquid to give a cleaner broth in the finish.

Measure the broth to Xanthan and blend with stick blender to incorporate and reboil the broth.

Adjust seasoning before serving

Wong bok and lap chong sausage

  • 7-8 Leaves wong bok
  • 35g Lap chong sausage, diced
  • 30g Shitake mushrooms, sliced thinly
  • 120g Dry soba noodles
  • Oil
  • Flaky salt and cracked black pepper to taste

Method

Cut the wong bok leaves across just below where the white peaks in the centre of the leaf. With the white, dice it into small dices. Dice the Lap chong sausage and thinly slice the shitake mushrooms.

Heat a suitable fry pan and add a little oil, sauté the diced white of wong bok, add the sausage and continue to cook along with the mushroom. Season lightly. Allow to cool.

Blanch the leaves in boiling salted water and refresh in ice water, and drain. Lay on a paper towel to remove excess water. Slice thinly and mix with the other coked mixture.

Add the soba noodles to the water and cook till tender. Drain and run under cold water. Add a little oil to the noodles to prevent sticking.

Mix the noodles and the wong bok cabbage mixture together, and heat as req.

Garnish

  • 60g Mung beans
  • 40g Peanuts, toasted and crushe
  • 10g Coriander leaves picked
  • 10g Crispy shallots
  • Toasted sesame seeds to garnish

Assembly

Place heated wong bok cabbage and soba noodles mixture into dish, place a piece of the reheated brisket, make a salad topping with mung beans, peanuts, shallots and coriander and place on top, sprinkle with some toasted sesame seeds. Add some hot broth and serve.