7 May 2021
Spicy Brisket Noodle Broth
Discover the ultimate cure for man flu (and yes I am a believer, man flu is real).
It’s nothing to laugh about…
It’s a serious condition, I’ve convinced myself. You may point and cackle at me all you want, I’m open to the truth…
MAN FLU IS REAL!!!
I was once so diminished by the strike of man flu, that I became the exact opposite of my normally robust self. My whole body became overwhelmed by a weakness that can only be compared to the structural integrity of a giant blob of custard. I wanted to gauge my eyes out, give them a polish with some sand paper and pop them back in again. My bones felt thin and my muscles hung off me. I felt like a deflated hot air balloon, with cold sweats. I wanted to stretch my limbs until they dislocated.
Everyone knows what it’s like. It’s a bad cold, with all the trimmings, multiplied by ten. Right?
About half way through that day I made a very important decision. I decided to snap out of it and stop being so pathetic. But in order for that to happen I needed motivation. Food motivation.
When you’re not well, and you haven’t eaten much, suddenly the idea of food seems overwhelmingly brilliant, and you have a clear notion of what you want.
My medicine, the recipe that I knew would cut straight through my aches and pains, and provide vital strength and determination, was something I like to call…
Spicy Brisket Noodle Broth.
Inspired by a visit to Wong Kei’s, in Londons popular China Town district of Soho, this punchy, meaty, flavoursome soup will keep your cockles warm and give your man flu a culinary kick in the nuts.
I’ve never had Bovril, but I like to imagine it is a more gastronomical version of that.
It’s a winter favourite in our house, and makes a visit to our dining table once every month during the cold seasons, just to keep us in check.
Just keepin it real.
How It’s Done
- Good Quality Beef Broth/ Stock 1.5 litres
- Beef Brisket Joint
- 1 Red Chilli- chopped, 3 Garlic cloves- minced, 3cm Fresh Ginger- grated
- Soy Sauce- 1/3 bottle
- Green Pepper- sliced
- Baby Sweetcorn- halved
- Spring Onions Sliced
- Mushrooms- sliced
- Dried Noodles
- Sesame Oil
- Coriander to garnish
- Roast the beef brisket, in the beef stock on a low/ medium heat for 2-3 hours – covered with foil- until it shreds easily. take out of stock, shred and place meat to one side- also keep the stock and cooking juices.
- Cook the noodles for 2 mins in boiling water- drain and coat in sesame oil to prevent sticking- keep to one side
- In a pan- reheat the stock and cooking juices- add in 1 whole chopped red chilli, a 3 cm piece of grated ginger, 3 minced garlic cloves and 1/3 bottle of soy sauce. heat until rolling simmer but not boiling.
- Add pepper, mushrooms, corn, spring onion and the shredded beef to heat through.
- Place some noodles in the bottom of each bowl and top with the ‘soup’ making sure there is plenty beef and veg in each bowl.
- Top with chopped coriander and serve with a fork and spoon for slurping.