This weekend we overdid ourselves with great cooking, not all of which I will describe here. However, this meal was especially interesting. It was inspired by a small street shop in Hong Kong. After loving this dish at an alley-way eatery that we stumbled upon on our recent trip, we decided that we had to try to recreate it. We braised a nice piece of brisket (seasoned with salt and pepper) with onions, celery and carrots. Seared the meat, then added the veg, to soak up all of the crispy meat juices. Next, two to three cups of beef broth were added and we placed the whole thing in the oven on low heat for 2 hours. When we pulled it out, the beef was incredibly tender, breaking apart when pressed with the back of a fork. We let it all sit over night in the fridge to continue melding the flavors. When it was time to eat, we did the simple step of cooking the ramen noodles in 1/2 water and 1/2 beef juices from the brisket dish. When done, we added a nice spoonful of brisket, juices and vegetables to the noodles. It was easier than expected and even more delicious.