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Slow braised beef brisket with hot & sour salad and hand rolled rice noodles


  • Rub the beef all over with kecap manis and set aside to marinate.
  • Pound the garlic, coriander roots, ginger and red onion using a mortar and pestle (or in a food processor).
  • Heat a little oil in a large pot and gently saute the above mixtture until softish.  Then add the rice wine, stir and gently cook until slightly reduced, before adding the sugar and stock. Bring to the simmer and gently cook.
  • At the same time, heat a thin layer of fresh oil in a wok (or large pan) and gently cook the beef until sealed on all sides 
  • Then transfer the beef to the pot in the braising liquid with any cooking juices. Cover with a sheet of baking paper (cut into a round) and the lid. Turn the heat down and gently simmer for about 2 hours until the meat is tender, testing if ready with a skewer.
  • When ready, set the beef aside to cool, before portioning to about 180 gm each.
  • Transfer most of the drained braising liquid to another large pot and place the remainder in a smaller pot. Reduce the majority to sauce consistency. Then add the black vinegar and briefly cook.
  • In the meantime, cut the noodles into strips, roll up and steam.
  • To make the dressing, combine the lime juice and fish sauce with 1 finely sliced red chilli and the green chilli. Add the mint, coriander, spring onions, shallots and 1 seeded, finely sliced red chilli. Toss well and set aside.
  • Then heat the beef portions to order for about 5 mins in the remaining braising liquid.
  • To serve, place the rolled noodles in a line in the base of individual flat soup bowls and top with the brisket, a handful of the salad and the sauce around.
  • Geoff Lindsay - Melbourne chef


  • 1 kg beef brisket
  • kecap manis (Indonesian sweet soy sauce)
  • 4 garlic cloves, chopped
  • 4 coriander roots, washed well
  • 2 tbsp chopped fresh ginger
  • 1 red onion, finely chopped
  • vegetable oil
  • ¼ cup Chinese rice wine
  • 1 heaped tbsp rock sugar (or brown sugar)
  • 1 litre chicken stock
  • a little Chinese black vinegar
  • 1 packet rice noodles
  • juice of 1-2 limes
  • 3-4 tbsp Asian fish sauce
  • 2 small red chillies
  • 1 banana (green) chilli
  • 1 tbsp torn mint leaves
  • 1 tbsp coriander leaves
  • 2 spring (green) onions, green part only, shredded
  • 2 shallots, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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