the aromatics |
For now we'll stick to the standard flavours - ginger, nutmeg, cinnamon and cloves. To make it easy, we're going to assume you already have a decent beef stock made, and this process is just tweaking the flavour of the broth. Once you have the finished broth, the rest is garnish - rice noodles, beef, bean sprouts, cilantro, Thai basil, green onion and a squeeze of lime. As for the beef, the easiest way to do it is to get shaved raw beef (shabu-shabu) and drop it briefly into the hot broth to give it a little cook and add a bit of flavour to the soup.
You will need:
4L / 4qt quality beef stock or broth
1 onion
1 medium piece ginger
2 pieces nutmeg
1 stick cinnamon
5 pieces star anise
1tsp cloves
to taste fish sauce
to taste sriracha sauce
to taste hoisin sauce
to taste kosher salt
Method:
- in one piece of tin foil, put the spices
- smash the ginger into a few pieces, cut the onion into 6, and put in another piece of tin foil
- roast both bundles in the oven
- put the stock or broth into a pot
- when you can smell the spices, take them from the oven and add them to the stock
- roast the onion and ginger until the edges of the onion have coloured, then add to the stock
- turn the stove on and bring the stock to a simmer
- allow the broth to brew and reduce by about a litre
- put the shaved beef in a strainer and drop into the broth just to cook slightly
- season the broth with the fish sauce, hoisin, sriracha, and salt
- strain the broth
- garnish and serve, or chill and store until needed
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