The Beef Brisket Soup My Dad's Made 100,000 Times

Ingredients

• 1 tsp Sichuan peppercorns
• 2 piece star anise
• 0.25 oz dried mandarin peel
• 1 oz dried scallops
• 1 oz ginger
• 3 stalk green onion
• 20 oz daikon radish
• 25 oz beef brisket
• 10 cup water
• 1 tbsp chicken powder
• 1 tsp salt
• 0.25 tsp white pepper
• 2 tbsp cooking wine
• 1 tsp chili sauce
• 2 tbsp light soy sauce
• 1 tbsp broth

Instructions

1. 1

   Prepare spices & aromatics: Place the star anise and Sichuan peppercorns into a tea strainer/tea filter. Keeping them in a separate container makes them easier to fish out, so you won’t risk biting into a surprise peppercorn or star anise later.

2. 2

   Prepare radish: Trim off and discard the ends of the radish, then peel it.

3. 3

   Create dipping sauce: In a separate bowl, combine chili sauce, and light soy sauce. Later, when the broth is done cooking, we'll add a bit of that, which will bring the sauce together and bring its flavor up to perfectly complement the soup.

4. 4

   Parboil brisket: Prepare a wok with cold water, enough to cover the beef.

5. 5

   Simmer brisket & spices: In a clean soup pot, add the rest of the ginger, the rehydrated mandarin peel, the clean dried scallops, and 10 cups of water*.

6. 6

   Slice brisket & plate: The beef is ready when you can easily pull apart the meat and the radish is ready when you can easily poke through it with a chopstick.