Beef brisket with daikon in clear broth

Adapted and simplified from a recipe by Da Shi Jie, this version of beef brisket in clear broth is my first trial. The secret of this recipe lies in the use of neckbones which results in a depth of flavour you can’t find in other beef brisket recipes. Similar to the preparation of French consomme, the clear and oil-free broth is prepared by simmering the ingredients uncovered over very low heat and skimming impurities regularly. The resulting broth is so good that it could serve as a stand-alone soup. People who prefer the beef brisket saltier may consider serving this dish with premium soy sauce and red chillies.

Ingredients:
3 pounds beef brisket
2 pounds beef neck bones
1 Daikon (Chinese white radish)
1 small piece of ginger, sliced
6 spring onions
1 Tbsp canola oil

Seasonings and spices:
1 1/2 Tsp salt
2 Tsp fish sauce
1 small piece of rock sugar
10 bay leaves
1 Tsp Sichuan pepper
1 star anise
1 1/2 Tbsp white pepper
2 slices Licorice
1 stick cinnamon
3 Tsaoko Amomum Fruits
16 cups boiling water

Peel the daikon and slice into 2-cm pieces.

Wash the beef brisket and neck bones, and drain.

Put the Sichuan pepper, star anise, Licorice, cinnamon, white pepper, bay leaves and Tsaoko Amomum fruits in a sieve, run under water for a few seconds and drain.

To remove impurities from the beef brisket and neckbone: Add the beef and bones to a large saucepan, add water until 3-4 inches above the meat. Cook the ingredients over high heat and bring to a boil. Turn to medium heat and cook for 5 minutes.

Remove the beef and bones from hot water and place in a colander, run under tap water for 1-2 minutes to remove impurities.

Meanwhile, heat oil in a large saucepan. Add ginger slices to the pan and cook until fragrant. Add spring onions and cook until fragrant.

Turn to medium-high heat and add to the saucepan 16 cups of boiling water together with seasonings and spices, including rock sugar, salt, fish sauce, bay leaves, Sichuan pepper, star anise, white pepper, Licorise, cinnamon and Tsaoko.

Bring to a boil and add beef brisket, bones and daikon slices to the saucepan. Turn to low heat when the mixture boils again. Simmer the ingredients for 3 hours and 30 minutes, uncovered, skimming off impurities regularly. When the water is reduced by half, cover the saucepan with a lid and remove from the heat. Leave the ingredients in the pot for 5 hours.

Remove the beef brisket, bones and Daikon from the pot and set aside separately. Pour the broth over a sieve to remove the spices. Cool the broth in a bowl using a cold water bath. Use a spoon to remove fat from the surface when the broth cools.