A week or so ago Raymund over at Ang Sarp posted a recipe for Sup Tulang (Beef Bone Soup). I loved the combination of flavours in Raymund’s recipe and the other day when it was a bit gloomy I remembered about this comforting sounding dish.
So when I saw that I had some beef spare ribs and cross-cut blade steak in the freezer, I decided to do my take on Raymund’s recipe – so thanks Raymund for the inspiration and great flavours and I hope you don’t think I have mucked with your recipe too much!
Asian-flavoured Beef Broth
I used new potatoes because they are in-season and they worked
perfectly, but use whatever potatoes are available.
The meat should be tender enough that you can cut it with a spoon and if your beef ribs are nice and meaty, as mine were, there will be some quite big pieces of meat, but if it is really tender it won’t be a problem.
1 tbsp vegetable oil
1 large onion, quartered
1 thumb sized piece ginger, thinly sliced
4 cloves garlic, minced
2 Bird’s eye chillies, sliced (optional)
2 tbsp ground coriander
1 tbsp ground cumin
1 stick cinnamon
4 cardamom pods, crushed
1 star anise
about 800g meaty beef spare ribs
about 750g cross-cut blade, cut into largish pieces
freshly ground black pepper
2 cups beef stock
2 medium carrots, sliced
500g potatoes, cubedfreshly ground black pepper
2 stalks celery, sliced
4 baby bok choy, stems separated
fish sauce, to taste
1 Place oil and onion in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens.
2 Add garlic, ginger and chillies and cook, stirring, for 1-2 minutes longer or until fragrant. Add coriander, cumin, cinnamon, cardamom and star anise and stir-fry for 1 minute.
3 Add spare ribs and beef and turn to coat with spice mixture. Add a good grind of pepper, the pour in stock and about 6 cups
water or enough to cover the meat and bones, cover and bring to simmering. Reduce heat and simmer for 1½-2 hours or until beef is tender and meat is falling off the ribs. Fish out any pieces of the hard spices – cinnamon, star anise, cardamom – that you can see, don’t get fussed about this, but when you serve, just warn your diners.
4 Add potatoes and carrots, bring back to simmering and
simmer for 10 minutes. Add celery and simmer for 10 minutes
longer or until vegetables are tender.
5 Add boy choy and simmer, for 3-4 minutes longer or until just wilted. Season with fish sauce – I used 2 tbsp, but like seasoning with salt, this is going to depend on your personal taste – and
additional pepper, if necessary. To serve, ladle into bowls.
Happy cooking and eating.
Recipe adapted by Rachel Blackmore
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