my first experiment on 清汤牛腩 using crockpot slow-braise (lazy man) method on 4.10.2015. ^^
for me that was gold standard. 🙂
one key point was buying the right briskets.
i used to buy from giant but the brisket cuts there did not have the thick collagen layer (the 胶)。
my friend taught me to buy from chinatown so when i was there to get fish & prawns etc i bought 1 kg from the 1st of the 2 stalls there. 🙂
recipe was simple & strait forward-
- scald briskets to remove scum (i used about 700g only for experiment)
- add 2/3 of a cut daikon & 5cm cut ginger (i also added 3 sprigs of spring onions & 1 small red onion)
- cover with vegetable stock or water
- place in cold crockpot on low & set meat thermometer to 90degC.
- add salt to taste
theory is 90degC supposedly optimum temperature to convert connective tissues (collagen) to gelatine & give the brisket great favours & umami. ^^
i estimated 6hrs to 90degC but only reached 84degC at 10.5hrs.
part of the reason is the experiment, taking out the brisket, cutting & trying. if w/o interference should reach 90degC faster.
brisket was quite tender & delicious.
the daikon (radish) also tender but firm, and soup is sweet with meat flavours.
i let it reached 90degC then left it in crockpot overnight. it was more tender & tastier the next day.
this the first try, pretty tender & tasty 清汤牛腩. not quite my friend’s gold standard yet. will try a second time, make some adjustments & do an update then.