slow braised briskets清汤牛腩

my first experiment on 清汤牛腩 using crockpot slow-braise (lazy man) method on 4.10.2015. ^^

friend’s 清汤牛腩 – my favourite

this was very much inspired by a friend who brought her excellent slow braised briskets清汤牛腩 for a recent homecooked 17-courses 16pax eat together a short while back on 17.8.2015.

for me that was gold standard. 🙂

slow braised briskets清汤牛腩

one key point was buying the right briskets.

slow braised briskets清汤牛腩

i used to buy from giant but the brisket cuts there did not have the thick collagen layer (the 胶)。

slow braised briskets清汤牛腩

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. 🙂

daikon 白萝卜

recipe was simple & strait forward-

1. scald briskets to remove scum (i used about 700g only for experiment)
2. add 2/3 of a cut daikon & 5cm cut ginger (i also added 3 sprigs of spring onions & 1 small red onion)
3. cover with vegetable stock or water
4. place in cold crockpot on low & set meat thermometer to 90degC.
5. add salt to taste

slow braised briskets清汤牛腩

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.

slow braised briskets清汤牛腩

brisket was quite tender & delicious.

the daikon (radish) also tender but firm, and soup is sweet with meat flavours.

slow braised briskets清汤牛腩

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.

c.h.e.f andy