Beef Brisket Over Rice Noodle Recipe

Prep and Marinate

Pat the brisket dry with paper towels. In a bowl combine 0.5 cup low-sodium soy sauce, 2 tbs oyster sauce, 2 tbs brown sugar, 3 tbs Shaoxing wine, 1 tbs sesame oil, minced garlic, smashed ginger, 1 tsp freshly ground black pepper and 1 tsp kosher salt. Rub the mixture all over the brisket. Let marinate at least 1 hour at room temperature or up to overnight in the refrigerator (bring to room temperature 30 minutes before cooking).

Sear the Brisket

Preheat oven to 160°C (325°F). Heat 1 tbs vegetable oil in a large Dutch oven or ovenproof pot over medium-high heat. Sear the brisket 3–4 minutes per side until well browned. Remove brisket and set aside.

Braise

Lower heat to medium. Add the marinade to the pot and scrape up browned bits. Add 2 cups beef or chicken stock and toss in 2 pieces star anise and the smashed ginger pieces. Return brisket to the pot; liquid should come about halfway up the brisket—add extra stock or water if needed. Bring to a gentle simmer, cover, and transfer to the oven. Braise 2.5–3 hours until brisket is fork-tender (internal texture should shred easily). Turn brisket once during braising for even cooking.

Rest and Slice

Remove brisket from pot and let rest 15 minutes on a cutting board. Reserve braising liquid. Slice brisket thinly across the grain into 3–5 mm slices or shred if you prefer.

Prepare Noodles

If using dried wide rice noodles: soak according to package instructions (usually 20–30 minutes in warm water) until pliable but not mushy. If using fresh, gently separate the sheets and steam or briefly blanch in boiling water 30–60 seconds to loosen; drain well. Keep noodles warm and lightly oiled to prevent sticking.

Make Noodle Sauce

In a small bowl whisk together 2 tbs light soy sauce, 1 tbs dark soy sauce, 1 tbs oyster sauce, 1 tsp sugar, 1 tsp sesame oil, and 0.75 cup warm stock. Taste and adjust seasoning; this sauce will both flavor the noodles and combine with the brisket jus.

Finish Noodles

Heat a large wide skillet or wok over medium-high heat. Add a little oil if needed and add the prepared noodles. Pour the sauce over the noodles and toss gently for 1–2 minutes until noodles are glossy and heated through. If sauce seems thin, reserve some braising liquid (see next section) to enrich noodles. Keep warm.

While brisket is finishing, blanch or quickly stir-fry the bok choy/gai lan: bring a pot of salted water to a boil and blanch the greens 30–60 seconds until bright green and tender-crisp, then plunge into ice water to stop cooking. Drain and set aside. Alternatively, stir-fry in a hot pan with 1 tbs oil for 1–2 minutes, adding a pinch of salt.

Slice scallions on a bias and chop cilantro if using. Warm the pickled mustard greens or pickled chilies briefly if you plan to serve them on the side.

Reduce Braising Liquid

Skim fat from the reserved braising liquid in the pot. Place the pot with braising liquid over medium heat and simmer 6–8 minutes to concentrate flavors. Taste and adjust seasoning with a splash of soy or a pinch of sugar.

Make Slurry & Combine

Whisk 1 tsp cornstarch with 2 tbs cold water to make a slurry. Slowly whisk slurry into simmering braising liquid until it thickens to a glossy sauce that coats a spoon (about 1 minute). Remove star anise and large ginger pieces. If sauce becomes too thick, thin with up to 2–4 tbs warm stock.

Assemble Dish

Place a bed of the sauced rice noodles on each plate. Arrange sliced brisket on top of the noodles, then spoon the thickened braising sauce over the brisket and noodles to taste. Tuck bok choy alongside. Garnish with scallions, cilantro, toasted sesame seeds, and optional pickles. Serve with lime wedges on the side.