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1
Bring a large pot of water to the boil. Blanch the brisket chunks and tendon pieces separately in boiling water for 5 minutes each; drain and rinse under cold water. The surface of the meat should be grey and clean, with no residual blood or foam.
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2
Place the brisket in a wide, heavy pot with the soy sauce, star anise, cinnamon, dried tangerine peel, rock sugar, and water. Bring to the barest simmer over medium heat, then immediately reduce to low. The surface should show only the occasional lazy bubble — never a rolling boil. A cloudy broth cannot be recovered; the dish lives or dies at this simmer.
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3
Braise the brisket at this gentle simmer for a minimum of 2 hours 30 minutes, partially covered. At the 2-hour mark, place the tendon in a separate pot of the braising liquid (or lightly seasoned water) and simmer it independently for 3 or more hours. The brisket is ready when a chopstick passes through the thickest piece with steady, even resistance — yielding but not collapsing.
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4
Remove the brisket and tendon; rest them briefly on a board. Strain the braising liquid through a fine sieve into a clean pot. The strained broth should run a rich, clear amber — hold a ladle up to the light to confirm clarity. Discard the spent spices.
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5
Slice the rested brisket across the grain into portions. Slice the tendon into rounds. Taste the strained broth and adjust with a little soy sauce or rock sugar; it should be intensely flavoured, balanced between salty, sweet, and spiced, with no single note dominating.
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6
Cook the egg noodles in a separate pot of boiling water according to their thickness; drain thoroughly. Do not add noodles to the braising broth — they will absorb too much liquid and cloud it. The cooked noodles should be springy and offer clean resistance to the bite.
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7
Divide the noodles among four deep bowls. Arrange slices of brisket and tendon over the noodles. Ladle the hot, strained broth over the top. Serve immediately with chilli paste and Chinkiang vinegar alongside as table condiments.