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Method:
Blanch the whole brisket in boiling
water, rinse out the foam and remove from water. Cook 10 cups of
water until boiling, return brisket and add seasonings A. Heat
until boiling first, then continue cooking over low heat for 30
minutes. Remove brisket and cut into thick slices. Also
remove the herbs after cooking, so the aroma will be heavier.
Dice onion, stir-fry with 2 tablespoons of cooking oil in wok until
fragrant. Remove skin from tomatoes, cut into small pieces and
add to the onion. Season with seasonings B to taste.
Return brisket as well as the soup, continue cooking for 20 more
minutes until beef is softened thoroughly. Remove from heat.
Bring water to a boil to cook noodles. Remove cooked noodles to
a soup bowl and drizzle in brisket and soup. Then sprinkle with
black pepper and minced cilantro. Serve.
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