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The ingredients needed to prepare Beef Brisket Noodle Soup (Instant Pot):
- You need 2 star anise pods
- Provide 2 whole cloves
- Take 1 inch piece of ginger, peeled & sliced
- Use 4 green onions, sliced into 3 inch sections
- Get 2 cloves garlic, crushed
- Provide 1 tbsp vegetable oil
- Take 3 tbsp oyster sauce
- You need 6 tbsp soy sauce
- Prepare 4 cups beef broth
- Get 1 lb beef brisket, cubed
- Use Beef tripe and tendon, if desired
- Use 200 gm dry fine Chinese egg noodle
- Use Vegetables as desired
Steps 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.
In a fraction of the time, you can enjoy this mouthwatering Beef Brisket with an incredible garlic barbecue sauce! How to Make Instant Pot Beef Brisket. If you're making this brisket recipe for Passover, be sure to buy a kosher I have a traditional Italian "Lagostina" pressure cooker which I use very often mainly for soups. I really like Taiwanese beef noodle soup, but it takes a long time to make the broth. A good broth is the single most important aspect of beef noodle soup, so I modified a traditional recipe to speed up the cooking process using a pressure cooker specifically the Instant Pot.
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