Beef Bouillon Powder for Brisket Recipe: Tips for Perfect Flavor
Want a bowl that warms your heart and stomach? This bowl of beef brisket soup powder will definitely make you satisfied. The rich soup base with soft and tender beef, one bite and you can’t stop.
2 Comments
Why would you like this beef brisket soup powder recipe?
Rich flavor: When stewing the beef, the spices and beef flavors blend together, making the broth especially rich, and taking a sip gives you a sense of satisfaction.
Refreshing white radish: After adding white radish, the soup won’t feel too greasy, and the taste becomes fresher, making it more balanced.
Simple seasoning: The seasoning for the base is very simple—salt, chicken powder, pepper powder, and a bit of chopped celery, just the right amount, and the celery adds a bit of fragrance and depth.
Adjustable spiciness: If you like it spicy, you can add chili oil and control the spiciness yourself, which is especially flexible.
How to cut beef brisket properly?
When cutting beef brisket, it is recommended to do the following:
Cut against the grain: Beef brisket has noticeable muscle fibers, so make sure to cut against the grain. This way, the meat will be more tender and won’t be hard to chew.
Slice or cut into chunks: Depending on your soup powder needs, you can cut the beef brisket into thin slices or large chunks, about 2-3 cm thick. This helps the meat absorb flavor during stewing.
Pay attention to your knife work: If cutting into chunks, try to make them as uniform as possible. This way, the beef chunks will cook evenly and taste better.
INGREDIENTS
MAIN INGREDIENTS
- Beef brisket 250g (cut into chunks)
ACCESSORIES
- White radish 1 root (medium size, cut into chunks)
SEASONINGS
- 1 stalk of green onion
- 3-4 slices of ginger
- 2 cardamom pods
- 5g Sichuan peppercorns
- 8g salt (for stewing beef and rice noodle base)
- 3g chicken powder
- 2g white pepper powder
DIRECTIONS
STEP 1
Boil water in a pot, then add 250g of beef to stew.
STEP 2
Add green onion, ginger slices, cardamom pods, and Sichuan peppercorns. Do not discard this stewing broth.
STEP 3
Stew for about 1.5 hours. Once the beef is almost cooked, add 1 root of white radish (cut into chunks) 20 minutes in advance.
STEP 4
Then add 6g of salt to season.
STEP 5
Next, add 2g of salt, 3g of chicken powder, 2g of white pepper powder, and 10g of chopped celery to season the rice noodle base.
STEP 6
Place the cooked rice noodles into the base bowl.
STEP 7
Then add the stewed beef broth, beef chunks, and white radish.
STEP 8
If you like it spicy, you can add some chili oil, and it’s ready to serve.
More Recipes You Might Like
Nutritious and Tasty Papaya Soup for Lactation
Shrimp Wonton Noodle Soup - Quick and Easy in 15 Minutes
Required kitchen tools
Large pot or stew pot: Used for stewing beef and making soup. It’s best to choose a large pot that can hold enough water so the beef can fully absorb the flavors during stewing.
Strainer or filter: Used to remove the cardamom pods, Sichuan peppercorns, and other ingredients during stewing, to avoid these spice pieces getting into the soup.
Bowl and stirrer: Tools for mixing the seasoning base, with the stirrer used to mix everything evenly and quickly.
Ladle: Used to scoop soup and season.
Best tips for beef brisket
Slow stew for better flavor: Beef brisket is suitable for slow stewing. Cooking at low temperature for a long time will make the meat more tender and the broth richer. Remember not to have the heat too high.
Marinate in advance: You can marinate the beef brisket slightly before stewing, using a little salt, pepper, soy sauce, and other seasonings, for 15-20 minutes. This will help the beef absorb more flavor, and the cooked beef will have more layers of taste.
Remove excess fat: Beef brisket has a thick fat layer. You can remove some of the fat when cutting the meat so that the stewed broth won’t be too greasy.
Add spices during stewing: Spices like cardamom, Sichuan peppercorns, and star anise can enhance the flavor of the beef brisket. Be careful not to add too much; use an appropriate amount to avoid overpowering the natural flavor of the meat.
Choose a more tender part: Although beef brisket is firm, the part closer to the shoulder is relatively tender, and stewing this part will give a better texture.
Use a meat thermometer: This is the best way to ensure the beef brisket is fully cooked.
Pairing suggestions
Creamy mashed potatoes: The smoothness of mashed potatoes pairs well with the rich beef broth, absorbing the soup and making the flavor even richer.
Roasted vegetables: The smoky flavor from roasted vegetables complements the taste of the beef broth without overpowering it, while also adding a refreshing touch.
Cornbread: Cornbread is soft and sticky, absorbing the broth and making it especially satisfying. The slight sweetness balances the heavy flavor of the beef.
Can I make beef soup powder myself?
You can make it yourself by dehydrating and grinding the beef soup, then adding spices. However, most people find it more convenient to buy ready-made powder.
The homemade version takes more time, but it has a unique flavor.
Do you have to strain the beef soup?
It’s best to strain the beef soup, especially if you’ve added spices (like cardamom, Sichuan peppercorns) and the scum that forms during stewing. The benefits of doing this are:
Remove impurities and scum: The scum contains blood and impurities. After straining, the soup looks clearer and has a purer taste.
Enhance the flavor: After removing the spices and scum, the beef soup’s flavor will be fresher and won’t be disturbed by impurities.
Recipe analyzer
- Recipes: Beef Bouillon Powder for Brisket Recipe: Tips for Perfect Flavor
- Main Ingredients:2
- Servings per recipe:1
- Servings size:267 g
-
Energy (calories)：497 kcal
-
Protein：36.89 g
-
Fat：37.27 g
Why gray?
-
Carbohydrates：0.8 g
-
Protein: 32%157 kcal
-
Fat: 68%336 kcal
-
Carbohydrates: 1%3 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
2 REVIEWS