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Braised Beef Brisket Noodles (牛腩面/Ngau Lam Mein)

By Bee Leng from The Burning Kitchen

This Beef Brisket is slow-braised for 2 hours until the gravy is thick with collagen, beef tendons are soft and jelly-like and the beef brisket is fall-apart tender!

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This post first appeared on The Burning Kitchen, please read the originial post: here

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Braised Beef Brisket Noodles (牛腩面/Ngau Lam Mein)

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