Chinese Beef Soup Recipes

Ingredients :

900 g

2.5 cm

1

2

1

2

2 tablespoons

lean stewing beef

piece fresh root ginger, peeled

clove garlic

shallots

stick celery

carrots

dark soy sauce

large pinch salt

large pinch freshly ground black pepper

1. Trim any visible fat and silver skin from beef.

2. Cut into 5 cm (2 in) pieces.

3. Wash and pat dry with absorbent kitchen paper.

4. Place beef in a large saucepan with ginger, garlic, shallots, celery, carrots, soy sauce, salt and pepper and add 2 liters cold water.

5. Bring to the boil, skimming away surface scum using a large, flat ladle.

6. Reduce heat, cover and simmer for 2 hours.

7. Leave to cool slightly.

8. Line a sieve with clean muslin and place over a large bowl.

9. Ladle stock through sieve and discard chicken and vegetables.

10. Cover and chill.

11. Skim away any fat that forms on surface before using.

12. Store in the refrigerator for up to 3 days of freeze for up to 3 month.

Makes 1.75 liters

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