After the start of winter, Guangdong finally welcomes its brief cold spell, and it’s the perfect time to set up a small hot pot at home.
The first hot pot of the season always starts with beef brisket – a tradition for us in Guangdong. The steamy pot bubbles away, filling the air with the rich aroma of beef and sauce. Whether it’s a family gathering around the stove, a friendly get-together, or even enjoying a pot solo, it’s a surefire way to cure the loneliness of city life.
But honestly, the best beef brisket pot is the one you make at home. Despite the appealing quantity and prices at local eateries, the quality of the meat and the use of frozen or minced brisket often leave much to be desired, relying heavily on sauces for flavor. One must pick the right cut from the market to savor the soft, glutinous, and smooth texture of brisket.
Connoisseurs wandering the markets will tell you: “brisket” is a general term, but it can be further divided into various types like pit brisket, smooth brisket, and sandy brisket. The most common and affordable is pit brisket, which lies close to the rib bones and evenly distributes meat and tendon, leaving indentations after bone removal. It offers a rich, beefy flavor, whether braised or used in soups.
Smooth brisket and sandy brisket are less common and pricier. Smooth brisket, adjacent to pit brisket, often needs clarification with it. However, upon closer examination, you’ll find that smooth brisket has a thin layer of soft tendon and more streaks of lean meat, providing a tender yet chewy texture.
Sandy beef brisket, encased between layers of tendons, has a balanced mix of fat and lean meat, offering a gelatinous and highly tender texture.
It’s said that only about 10 kg of sandy beef brisket can be obtained from a 100 kg cow, making it a rare and fluctuatingly priced delicacy. As a food blogger with years of market relationships, I must rely on these connections to reserve a piece of this ‘Hermes’ of beef brisket.
Inviting friends for my specialty – Yuba Beef Brisket Pot is time.
Yuba (also known as Dried Bean Curd or Dried Tofu Skin) has excellent juice-absorbing ability and can soak up all the freshness and richness of the beef brisket. It is a perfect dish to go with rice!
We use the best partners for the sauce for a warm pot: Chu Hou paste and rose bean curd. These ingredients perfectly blend the sweetness of the bean paste with the fragrance of fermented rice.
With their help, the brisket’s color and flavor score full marks 💯.
Don’t wait until the weather gets unbearably cold to remember that this warming dish can be a lifesaver.
Start learning to make it now; beef brisket strengthens and nourishes the stomach and warms you throughout the winter!”
Yuba Beef Brisket Pot – 腐竹牛腩煲 –
Ingredients:
- 500g beef brisket
- 80g Yuba (also known as Dried Bean Curd or Dried Tofu Skin)
- 1 small piece of ginger
- 2 cloves of garlic
- 1 red onion
- 1 stalk of garlic chives
- 1 star anise
- 2 bay leaves
- ½ teaspoon of fennel seeds
- 1 piece of dried tangerine peel
- 2 pieces of rose bean curd (fermented tofu) + 1 tablespoon of its sauce
- 1 teaspoon of Chu Hou paste (a type of bean paste)
- 1 tablespoon of soy sauce
- 1 teaspoon of oyster sauce
- 1 teaspoon of rock sugar
- A pinch of salt
- 1 tablespoon of rice wine
- 1 tablespoon of cooking oil
Instructions:
1. Soak the Yuba (also known as Dried Bean Curd or Dried Tofu Skin) in warm water for half an hour.
2. Clean and cut the fresh beef brisket into small pieces.
3. Chop the ginger, garlic, red onion, and cut the garlic chives into sections.
4. Mix the fermented tofu, its sauce, Chu Hou paste, soy sauce, and oyster sauce in a small bowl.
5. Heat a tablespoon of oil in a pot. When it’s about 40% hot, add ginger, garlic, red onion and sauté until fragrant. Add the brisket and fry until slightly browned. Pour rice wine around the edges of the pot to remove any gaminess, then add the sauce mix, rock sugar, and rinsed spices, stirring evenly.
6. Transfer to a pressure cooker, add about 1L of hot water to cover the ingredients, and bring to a boil. Skim off any foam, then cover and cook on low heat for 20-25 minutes until a chopstick can be easily inserted.
7. Taste and adjust seasoning with salt and sugar. Add the soaked tofu skin and cook for another 10 minutes. Sprinkle some garlic chives before serving.
The brisket absorbs all the sauce flavors, making each bite rich and satisfying. A hint of sweetness touches the palate, followed by a wave of savory goodness. The meat gives away effortlessly with its distinct fibers, locking in all the aromatic juices.
Beef brisket soup is seasoned with various flavors and brings together the essence of all kinds. The remaining bits and pieces will not be wasted!
You must prepare some rice roll noodles in advance, add a bunch of cabbage leaves into it, and it will be a delicious breakfast.
Having a group of like-minded friends around you is a precious thing.
Thank you for your company. This winter is still warm and sunny for me!
Cooking Tips:
Selecting the Right Beef Cut:
- Choose fresh beef brisket for the best flavor and texture. The pit brisket near the rib bones is a great choice for its rich, beefy flavor and a good balance of meat and tendon.
- Go for the sandy brisket if you want a more gelatinous and tender texture. However, it might be pricier and harder to find.
Prepping the Beef:
- When cutting the brisket, try to cut against the grain. This breaks down the muscle fibers and results in more tender meat.
- Cleaning the beef properly and cutting it into uniform pieces ensures even cooking.
Marinating for Flavor:
- A well-balanced marinade is crucial. The combination of fermented tofu, Chu Hou paste, soy sauce, and oyster sauce creates a rich and aromatic base for the dish.
- Adjust the sugar and salt in the marinade to suit your taste preferences.
Cooking Techniques:
- Sautéing aromatics like ginger, garlic, and red onion before adding the beef imparts a deeper flavor.
- Browning the beef before slow cooking enhances its flavor and texture.
- Adding rice wine helps to remove any gameness from the beef.
Using a Pressure Cooker:
- Cooking the beef brisket in a pressure cooker reduces cooking time while ensuring the meat is tender and flavorful. A regular pot will work if you don’t have a pressure cooker, but you may need to increase the cooking time.
Working with Yuba (also known as Dried Bean Curd or Dried Tofu Skin):
- Soak the Yuba (also known as Dried Bean Curd or Dried Tofu Skin) until it’s completely rehydrated and pliable. This allows it to absorb the flavors of the broth better.
- Adding the Yuba (also known as Dried Bean Curd or Dried Tofu Skin) towards the end of cooking prevents it from disintegrating while allowing it to soak up the flavors.
Serving and Enjoying:
- Garnishing with garlic chives adds a fresh, herby flavor that complements the rich broth.
- This dish is even more flavorful the next day as the brisket continues to absorb the spices and seasonings.
- For a complete meal, consider serving the beef brisket with rice noodles, steamed rice, and some leafy greens like bok choy.
