Beef and Garlic and Black Bean Noodle

Tender strips of beef from a slow-cooked joint of brisket, with a garlic and black bean sauce, augmented with a tomato sauce, made with diced leek and onion, plus beef and vegetable stock.

The tomato sauce was made during the cooking of the brisket joint, and kept in the fridge for a day or two.

The noodles were hydrated in a small lidded pan for about five minutes at a low heat. The beef was cooked in the sauce for around 15 minutes under glass. The beef and sauce was added to the serving bowl first, then the noodles, then stirred through. Fabulous dish!