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Before you jump to Beef Brisket Noodle Soup (Instant Pot) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got benefit from reading it, now let’s go back to beef brisket noodle soup (instant pot) recipe. You can cook beef brisket noodle soup (instant pot) using 13 ingredients and 5 steps. Here is how you do that.
The ingredients needed to cook Beef Brisket Noodle Soup (Instant Pot):
- Prepare 2 star anise pods
- Prepare 2 whole cloves
- Take 1 inch piece of ginger, peeled & sliced
- Use 4 green onions, sliced into 3 inch sections
- Provide 2 cloves garlic, crushed
- Use 1 tbsp vegetable oil
- Use 3 tbsp oyster sauce
- Prepare 6 tbsp soy sauce
- You need 4 cups beef broth
- Prepare 1 lb beef brisket, cubed
- Take Beef tripe and tendon, if desired
- Prepare 200 gm dry fine Chinese egg noodle
- Get Vegetables as desired
Instructions to make Beef Brisket Noodle Soup (Instant Pot):
- Set instant pot to saute and add vegetable oil. Once oil is heated, add star anise, cloves, garlic, and ginger and saute for a few minutes until aromatic. Add green onions to pot and cook until limp
- Add cubed beef brisket and sear briefly in pot, then add oyster sauce and soy sauce. Cook for a few minutes until sauce caramelizes
- If tendon and tripe is desired, add to instant pot now. Tendon pieces must not be too large. Cook briefly in sauce, then add beef stock. Close lid of instant pot and cook 30min on high pressure (soup function)
- While brisket cooks, soak dry noodles in boiling water until loose, then blanch in cold water. Prepare any desired vegetables.
- Separate noodles and veg into 2 large soup bowls. Once instant pot is done (quick release), spoon broth into bowls to reheat noodles.
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