Brisket Noodle Soup
Prep time: 10 mins | Cook time: 1 hours | Makes: 6 portions
Ingredients
- 2 litres beef stock
- 1/4 cup sesame/peanut oil
- 400g beef brisket
- 1 punnet cherry tomatoes
- 5 spring onions, sliced
- 1 bulb of pak choy, ends trimmed
- 1 red chilli, sliced
- 1cm ginger, sliced
- 3 garlic cloves, crushed
- 200g vermicelli noodles
Method
Heat pressure cooker and add oil.
Once hot, sear the beef brisket until caramelised on all sides.
Add 1/2 cup of the beef stock, garlic, ginger, chilli and place pressure cooker lid on to the highest pressure (2).
Cook for 1 hour.
Release pressure and remove lid, add all remaining ingredients and cook for 5 minutes until noodles are tender, tear up brisket and serve!
