BEEF BRISKET RAMEN

INGREDIENTS

For the brisket:

1 onion, halved and roughly sliced

5cm piece fresh ginger, grated

4 crushed garlic cloves

2 tbsp oil

800g beef brisket

250ml chicken stock

3 tbsp Itsu Korean barbecue sauce

To serve:

400g dried udon noodles

100g sugar snaps, halved

2 baby pak choi, halved

3 spring onions, shredded

1 carrot, shredded

Lime and coriander to serve

4 eggs, soft boiled

METHOD

1. Combine the ginger, garlic and half the oil and season. Open the brisket out if it’s rolled, cover with the marinade and chill for 2-3 hours.

2. Preheat the oven to 170°C/150°C fan assisted/Gas 3. Heat the remaining oil in a heavy-based pan and sear the beef. Turn off the heat and place the beef, fat side up, on top of the onions in a roasting tin. Pour the stock into the searing pan and stir to pick up any pan juices and garlic. Pour into the tin and cover loosely with foil. Roast for 3 hours until meltingly tender.

3. Allow to cool slightly before removing from the stock, shred with a fork and set aside. Pour the strained stock into a pan and skim the fat from the top. Top up with boiling water to 1.4 litres and simmer.

4. Cook the noodles, drain and set to one side. Place the beef in a frying pan, stir in the barbecue sauce and cook for 2-3 minutes. Peel and halve the eggs.

5. Drop the sugar snaps and pack choi into the broth and simmer for 2 minutes. Divide the noodles into the bowls, pour the broth over and add the beef and veg. Scatter with coriander, then serve with the egg halves and lime wedges.