Asian Online Recipes (Newsletters)

Chinese Beef Stock

(Newsletter Issue #026)

 

How to prepare and make Chinese beef stock

As a continuation to our last newsletter on Chicken stock, we will focus on making a delicious Chinese beef stock in this issue.

 


Preparing Chinese Beef Stock

Ingredients : Makes 1.75 liters (3 pints / 7.5 cups)

 

900 g (2lb) lean stewing beef

2.5 cm (1 in) piece fresh root ginger, peeled

1 clove garlic

2 shallots

1 stick celery

2 carrots

2 tablespoons dark soy sauce

Large pinch salt

Large pinch freshly ground black pepper

 

1. Trim any visible fat and silver skin from the beef. Cut into 5cm (2 in) pieces. Wash and pat dry with absorbent kitchen paper.
2. Place the beef in a large saucepan with the ginger, garlic, shallots, celery, carrots, soy sauce, salt and pepper and add 2 liters (9 cups) of cold water. Bring to the boil, skimming away surface scum using a large, flat ladle. Reduce heat, cover and simmer for 2 hours. Then leave to cool slightly.
3. Line a sieve with clean muslin and place over a large bowl. Ladle stock through sieve and discard beef and vegetables. Cover and chill. Skim away any fat that forms on the surface before using. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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