Beef Brisket in Clear Broth (#清湯腩)

Beef Brisket in Clear Broth

 20 mins  Cooking - Free food icons45mins  Client, dinner, eat, food, man, meal, restaurant icon 5 servings 
Course: Main  
Cuisine: Hong Kong



  • 600g Beef Brisket 
  • 1 piece White Raddish (600g)
  • 2 stalks Spring onion
  • 1 tb-sp Crystal sugar
  • 5 pieces Ginger
  • 5 pieces Garlic
  • 150ml Chicken Broth
  • 150ml Water
  • 2 t-sp salt


  Sauce and seasoning

  • 3 tb-sp Chinese wine (Huadiao花雕酒)
  • 2 t-sp sesame oil
  • 2 pieces peel (果皮)
  • 2 pieces Caoguo (草果)
  • 1 piece Cassia (桂皮)
  • 2 pieces of bayleaf (香葉)
  • 1 tb-sp Sichuan Peppercorn (花椒)
  • 2 pieces Star anise (八角)


Bakery svglinecolor recipe book icon - Bakery Icons 2017 Steps by step

1. Diced the Beef Brisket and White Raddish into bite-sized pieces

2. Blanch the beef brisket in boiling water to remove the blood. Drain well.

3. Heat oil in lnstant pot over high heat. Saute ginger and garlic until aromatic. 

4. Add the salt, surgar, all spices

5. Add the beef brisket. Chinese wine, sesame oil and stir to combine

6. Add the White raddish, chicken broth and water

7. Cover and bring it to boil. Cook for about 40 minutes

8. Wait until the pressure is completely released

9. Serve hot with fresh green onion


Bright, idea, lamp, tips iconStep's secret tips:

  • All herbs can be found from Chinese Cash and Carry
  • If you are using a large pot instead of an instant pot, keep a medium-low heat and boil for 120mins
  • You may pair with noodles or rice for the best result

Beef Brisket in Clear Broth #1  Beef Brisket in Clear Broth #2

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