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Grid Iron Meat

Soy-Braised Brisket with Noodles

This dish takes a classic 1kg brisket and transforms it into a deeply savoury, melt-in-the-mouth centrepiece with rich soy-based flavours. Known in Chinese cooking as a style of red-braised beef (Hong Shao Niu Rou), it combines brisket slowly braised in soy, spices, and aromatics, served over noodles with pak choi for a comforting yet elegant bowl.

INGREDIENTS
  • 1kg beef brisket
  • 2 tbsp vegetable oil
  • 4 cloves garlic, smashed
  • 2-inch piece fresh ginger, sliced
  • 2 spring onions, chopped into large pieces
  • 2 star anise
  • 1 cinnamon stick
  • 2 tbsp Shaoxing wine (or dry sherry)
  • 150ml dark soy sauce
  • 50ml light soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp brown sugar
  • 750ml beef stock (or water)
  • 1 fresh red chilli, sliced (optional)

To serve:

  • 400g fresh egg noodles (or dried, cooked per packet)
  • 2–3 heads pak choi (or other Asian greens)
  • Fresh coriander, to garnish
  • Extra sliced chilli
METHOD

  • Prepare the brisket
    Trim excess fat but leave some for flavour. Cut into large chunks.
  • Brown the meat
    Heat oil in a heavy casserole. Sear brisket on all sides until golden. Remove and set aside.
  • Build the base
    Add garlic, ginger, and spring onions. Fry briefly, then stir in star anise and cinnamon.
  • Deglaze
    Pour in Shaoxing wine and scrape up the browned bits.
  • Make the braising liquid
    Stir in dark soy, light soy, oyster sauce, hoisin, sugar, and stock. Bring to a simmer.
  • Braise the brisket
    Return beef to the pot. Cover and cook at 160°C for 3 hours (or gently simmer on the hob), until fork-tender.
  • Shred the beef
    Remove brisket, shred with forks, and return to the sauce.
  • Prepare noodles and greens
    Cook noodles as per instructions. Blanch pak choi for 1–2 minutes.
  • Assemble
    Pile noodles into bowls, top with pak choi and brisket. Spoon over sauce. Garnish with coriander and sliced chilli.

Multi-Cooker Option

  • Sear: Use the sauté function to brown the brisket and aromatics.
  • Pressure Cook: Add the braising liquid and cook on high pressure for 60 minutes. Natural release.
  • Finish: Shred the beef, reduce the sauce if needed, and serve as above.

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Native Breed Beef – Rolled Brisket 1kg

Rolled brisket joint, perfect for 4 people or 2 people with a good appetite!

Our rolled brisket joint, sourced from heritage breed cattle raised on North Yorkshire farms, is a tender, richly marbled cut perfect for slow cooking. Full of deep, beefy flavour, it becomes beautifully succulent when braised or roasted, making it an ideal choice for hearty family meals or special occasions. A true taste of premium British beef.

£22.00

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Sides

  • Pickled cucumbers – fresh acidity to balance the richness.
  • Steamed dumplings – a great partner to the noodles.
  • Sesame-dressed greens – spinach or kale with sesame oil and seeds.
  • Kimchi – for a spicy, tangy contrast.

Matches

  • Soy & ginger pair beautifully with beef, reinforcing the braise.
  • Chilli & garlic lift the depth with heat and aroma.
  • Star anise & cinnamon add warmth and complexity.
  • Coriander & lime (optional squeeze at the end) brighten the dish.

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Preparation Time: 20 minutes
Cooking Time: 3–4 hours

Hot Tips

  • Chill the brisket overnight before shredding – it makes the meat easier to handle and enhances the flavour. When you’re ready to serve, you simply reheat the brisket gently in its sauce and shred it into the noodles/greens.
  • Reduce the sauce until glossy for maximum impact.
  • Swap pak choi for tenderstem broccoli or spinach if you prefer.
  • Make extra – this freezes well and tastes even better the next day.

Pairings

  • Red Wine: Pinot Noir – light, juicy, and refreshing with soy-based sauces.
  • White Wine: Riesling – off-dry styles work with spice and richness.
  • Beer & Cider: Crisp lager or a light session IPA.
  • Non-Alcoholic: Jasmine tea or iced green tea.

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