Brisket Noodle Soup with Melanie | Matchbox | Matchbox

Name: Brisket Noodle Soup
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6
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

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!