hong kong hongkonger localkitchen 秘製羊腩煲 阿爺教路 靈魂所在 無針搵食 平靚正 貼地廚房 影貼吧 本土 味道 街市 移民英國 烹飪 BNO UK

lamb brisket

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

Heat oil in a large pot over medium heat until shimmering.

Add ginger and garlic, sauté until fragrant, about 1-2 minutes.

Add chopped onions, cooking until translucent, about 3-4 minutes.

Add lamb brisket, searing on all sides until browned, about 5-7 minutes.

Stir in star anise, cinnamon stick, and bay leaves, cooking for another minute.

Pour in soy sauce and rice wine, stirring to combine.

Add sugar and black pepper, mixing well.

Pour in vegetable stock until the meat is covered, about 4 cups.

Bring to a boil, then reduce heat to low and cover.

Simmer for 2-3 hours, until the lamb is tender and flavors meld.

Add chopped carrots and potatoes, cooking for an additional 30-40 minutes.

Check seasoning and adjust if necessary.

Garnish with sliced green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens