Beef brisket and pepper broth with udon
Prep time 30 mins
2 hrs
Serves 4 with stock leftover
3
Adding charred onion to a beef broth adds extra flavour and nice colouring to your broth, while not adding too much extra richness. If you wanted to, you could add some extra aromatics like cinnamon, mandarin peel, star anise, yellow rock sugar and soy or fish sauce for a more aromatic pho-style broth. This simpler version is more suitable with udon noodles for a minimal Japanese take on a noodle soup that focuses on the beef flavour.
320g dried udon noodles
Black pepper, to serve
Light soy sauce, to season
A few drops of sesame oil to serve
BEEF STOCK
2kg beef bones
2 small brown onions, halved
750g piece of brisket
FRIED GARLIC
6 garlic cloves, peeled
100ml vegetable oil
Rinse bones and place in a large stockpot. Cover with enough water to cover bones completely and bring to a boil over medium high heat.
Meanwhile char the cut side of each onion. You can do this by using a blow torch or placing the onion half over a naked flame. If you don’t have either you can also just caramelised the onions in a hot pan by placing it skin side-down until it is charred. Add to beef stock with brisket then reduce heat to low-medium and simmer until stock is well-flavoured and brisket is tender (about 1½ hours). strain.
Meanwhile, cook udon in a large saucepan of boiling water until cooked (about 5 minutes). Strain.
For fried garlic, heat oil until a piece of garlic sizzles when you add it to the oil, then add all the garlic and stir occasionally until garlic is golden and crisp, about 2 to 3 minutes. Strain through a metal sieve and reserve oil and garlic separately.
Divide udon between bowls and serve with broth ladled over. Top with thinly sliced brisket, fried garlic and garlic oil to taste, and lots of pepper and then season with soy sauce and a few drops of sesame oil.
INGREDIENTS
METHOD
Recipe and photography Lisa Featherby
