Beef brisket noodle soup

Place the Beef Brisket in a large pot and cover with cold Water. Bring to a boil, then blanch for 5 minutes. Skim off any scum, then drain the Beef Brisket and rinse thoroughly under cold water. Set aside.

Heat Cooking Oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced Ginger, bruised white parts of Scallions, and smashed Garlic. Sauté until fragrant, about 2 minutes.

Add the blanched Beef Brisket to the pot and sear for 3-5 minutes until lightly browned on all sides.