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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
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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
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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. |
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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. |
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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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