Spiced beef broth and noodles
Servings 4 people
Cost £
Ingredients
Base ingredients
- 1 kg (grass-fed) beef osso buco (shin of beef on the bone)
- 2 carrots, roughly chopped
- 1 onion, quartered
- 2 bay leaves
- 4 garlic cloves, bashed
- 2 Lemon grass, bashed
- 2 thumb-sized ginger, sliced
- 1 red chilli, roughly chopped
Final ingredients
- 2 tbsp sesame seeds, toasted
- 2 tbsp rice wine vinegar
- 3 - 4 tbsp Tamari or soy sauce
- 1 lime juice, squeezed
- 2 nests egg noodles
- 1 spring onion, chopped for garnish
- coriander, chopped for garnish
Instructions
- Heat a large heavy based casserole pan over a high heat. Add the seasoned beef to a little oil and fry for 4 to 5 minutes on each side until nice and brown and caramelised. Now add the rest of the base ingredients to the pan, then pour over 1.5 litres of water or enough to cover everything, and bring to a simmer. Turn the heat down, cover with a lid and let it blip away for 2 - 2.5 hours or until the meat falls off the bone.
- Once done, take the pan off the heat and use a slotted spoon to lift the beef out onto a plate and let cool.Pour the cooking liquid through a fine sieve into a bowl or jug.While the beef is cooling, skim the excess fat off the top of the broth, then add the broth back to the pan. Set the pan back over the heat and bring it up to a simmer. Pull the beef into small pieces, throwing any tougher membrane or pieces of fat away.
- Add the beef (and carrots if you want to) back into the broth and start bringing back to a simmer then add in the rice wine vinegar, tamari (or soy), squeeze of lime, sesame seeds. You can add in the chopped spring onion (optional).Cook for a further minute or two then take the pan off the heat. Check the seasoning and adjust the balance with a splash of more vinegar or tamari sauce.Ladle the broth into a bowl and serve, with roughly chopped coriander (and extra chilli or lime juice)