Ngau Lam (Braised Beef Brisket)
Ngau Lam is Cantonese braised beef brisket (even better if tendon is added) and served with noodles or rice. Fermented chilli sauce on the side. Yum.
The taste of this dish will vary from different households and regions (Hong Kong, Malaysia, Singapore etc). I often find good daikon difficult to come by in Melbourne, substituting with peeled breakfast radish is a good alternative - absorbs braising liquid and retains a delicate sweetness. Brisket in Melbourne can sometimes be too lean for this dish, short rib and/or oxtail is a great substitute.
Katsuodashi works best with this version of ngau lam but if you’re substituting, choose a plain bone broth (just bones). Or at least select a stock/bone broth that does not include celery, carrot and vegetables in it.
**Refined sugar free and gluten free option - sub soy (and taré) with Tamari
