Last night we had beef bone broth with spices I stir fried
beforehand. This is the second time we had beef bone broth this month. I got my
recipe from my mum who always made this broth especially during Aidiladha. I love
having it with rice vermicelli and sometimes with egg noodle. Add a dash of
chili and soy sauce to your soup, and you may want another round of it. I didn’t
add carrot or potato to this recipe. Though both will only subtly affect the taste
of the stock, I still prefer to be just beef. My mum usually boils the carrot
and potato in in a different pot and served them in a different bowl. Those who
prefer vegetables to be in the broth can add them to their bowl.
Before that, this recipe requires beef
bone with some meat still on it and a few chunks of meat boil for at least 2
hours. This to make sure the meat is soft and not chewy.
And also, please
REMEMBER these three tips;
number 1: put salt only after all the ingredients
has been put in;
number 2: boil the stock over medium low heat; and
number 3:
put on the stock pot cover so the heat stays in the pot.
So, are you ready? Let’s
check out the recipe...
Ingredients:
Beef stock :
1kg beef bone and meat chunks
3 liter water
1
inch ginger – bashed
1 stalk lemongrass –
bashed
3 clove garlic –
bashed
½ yellow
onion
1 sup bunjut – coriander seed, cumin seed, black pepper corn, cinnamon stick,
clove, cardamom pods and star anise wrap in muslin cloth.
This is what inside a sup bunjut - from google
Stir fried spices:
2 shallots - sliced
2 cloves garlic -
sliced
½ inch ginger – julienne
1 cinnamon stick
1 teaspoon coriander seed
1
teaspoon black pepper corn – crushed
6 cloves
6 cardamom pods
2 star anise
Cooking
oil for stir frying
Chinese parsley and scallion – for garnishing
Soy sauce and slice chili
Preparation:
- Prepare the beef stock and let it boils over medium low heat and cover the stock pot for at least 2 hours.
- Once the stock is ready, heat some cooking oil in a pan. Stir fry the spices until fragrant and browning.
- Transfer the spices to the stockpot and season with salt and pepper.
- Serve with rice vermicelli, egg noddle or sip it just like that. Add a dash of soy sauce with slice chili for extra flavor.
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