Beef Brisket Noodle Soup (Instant Pot)
Beef Brisket Noodle Soup (Instant Pot)

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, beef brisket noodle soup (instant pot). One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Beef Brisket Noodle Soup (Instant Pot) is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Beef Brisket Noodle Soup (Instant Pot) is something which I’ve loved my entire life.

Brown Beef in Instant Pot: Wait until the Instant Pot says "HOT". Pat dry the beef shanks and chuck roast steak, then lightly season one side of beef with salt. Carefully place the seasoned side of beef in Instant Pot. Set instant pot to saute and add vegetable oil.

To get started with this recipe, we have to prepare a few ingredients. You can cook beef brisket noodle soup (instant pot) using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Beef Brisket Noodle Soup (Instant Pot):
  1. Take 2 star anise pods
  2. Make ready 2 whole cloves
  3. Take 1 inch piece of ginger, peeled & sliced
  4. Get 4 green onions, sliced into 3 inch sections
  5. Make ready 2 cloves garlic, crushed
  6. Make ready 1 tbsp vegetable oil
  7. Prepare 3 tbsp oyster sauce
  8. Get 6 tbsp soy sauce
  9. Prepare 4 cups beef broth
  10. Get 1 lb beef brisket, cubed
  11. Get Beef tripe and tendon, if desired
  12. Make ready 200 gm dry fine Chinese egg noodle
  13. Make ready Vegetables as desired

Return the beef to the pot, stir to combine, then add the carrot, water, chile sauce/paste, wine, and soy sauce. Instant Pot Leftover Brisket Soup is THE solution to your leftover brisket woes. It is such an easy way to turn leftovers into a freezer friendly grab and go lunch! Every time I put in my beef order at Long Run Ranch, I add a brisket to my order.

Steps to make Beef Brisket Noodle Soup (Instant Pot):
  1. 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
  2. Add cubed beef brisket and sear briefly in pot, then add oyster sauce and soy sauce. Cook for a few minutes until sauce caramelizes
  3. 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)
  4. While brisket cooks, soak dry noodles in boiling water until loose, then blanch in cold water. Prepare any desired vegetables.
  5. Separate noodles and veg into 2 large soup bowls. Once instant pot is done (quick release), spoon broth into bowls to reheat noodles.

It is such an easy way to turn leftovers into a freezer friendly grab and go lunch! Every time I put in my beef order at Long Run Ranch, I add a brisket to my order. This is not something one can typically find at my local grocery store. Switch off the saute function and add the toasted spices to the pot. Taiwanese Beef Noodle Soup: In an Instant Pot or On the Stove Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens and fresh scallions and cilantro.

So that is going to wrap this up for this special food beef brisket noodle soup (instant pot) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!