400gm Magills Slow Cooked Beef Brisket
1L of Beef Bone Broth
400gm of your choice of noodles
Garlic - to your taste
Ginger - to your taste (we used pre-crushed)
3 tbsp soy sauce
Mushrooms of your choice
Bok choy (twin pack)
Coriander and/or spring onion
Begin by dicing your garlic, mushrooms and one of the bok choy. Then place a small pot of water on to boil, and separately, in a large pot add a tiny dash of oil and fry the garlic for 1-2 minutes before adding the beef broth.
Once the broth is starting to simmer, add your mushrooms, bok choy, ginger, soy sauce and noodles. Once the small pot of water is boiling add the four eggs and boil for 6-8 minutes.
While these are cooking, prepare your brisket. We recommend slicing the brisket cold then heating in the microwave for 2.5 minutes.
Once the 6-8 minutes are up, take eggs out of the pot, remove the shells and halve. Once the noodles are cooked in the broth, place the sliced brisket, boiled eggs and remaining whole bok choy on top of the broth mix.
Top with your choice of chilli oil, fresh herbs and crispy shallots!