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 Read more…
