Halal Consumer - Issue 27 - page 18

Ingredients
3 large halal beef leg bones
1 ½ pounds halal beef brisket, diced
¼ pound halal beef ligaments, diced
¼ cup soy sauce
¼ cup oyster sauce
3 tablespoons red sugar
1 thumb-sized ginger, sliced
1 bunch onion leaves, chopped
3 tablespoons
1 teaspoon toasted garlic
1 packet fresh yellow egg noodles
1 bunch pak choy
3 large red onions, 2 quartered and 1
finely chopped
freshly ground black pepper
salt
fish sauce to taste
½ teaspoon sesame oil
3 liters water
1 tablespoon green onion, chopped
Directions
1. In a large pot, add 3 liters water, leg
bones, beef ligaments, half an onion,
black pepper, and salt to taste. Bring to
a boil and simmer for 3 hours.
2. Once cooked, using a colander, drain
the liquid and reserve.
3. Separate the boiled ligaments and
carve any ligaments you can get from
the bone. Set aside.
4. In a pot, add beef brisket and cooked
ligaments, soy sauce, oyster sauce, red
sugar, ginger, 1 liter of beef stock, and
salt to taste. Bring to a boil and simmer
for 1 to 1 ½ hours or until the beef is
very tender and liquid should be reduced
by then and the ligaments would make
the consistency thick and sticky.
5. In another pot, boil the remaining beef
stock together with onions, black pep-
per, 3 tablespoons toasted garlic, and
fish sauce. Turn the heat off once the
onions are cooked to the point of dis-
integrating. Using a strainer, drain and
reserve the liquid.
6. In a separate pot, boil water with a
dash of salt and blanch the pak choy.
Drain, then set aside.
7. In another pot, boil water and cook yel-
low noodles for 3 minutes. Drain, then
rinse with cold water.
8. Boil another pot of water and soak the
cooked noodles, then drain.
9. In a bowl, place noodles and pak choy,
then add soup and 2 scoopfuls of the
brisket with the sauce. Top it with ½
teaspoon of sesame oil, 1 teaspoon
of toasted garlic, and 1 tablespoon of
chopped green onions. Enjoy while hot.
Note from Kung Pik Liu: It’s time-consuming
to make and most people use some kind of
instant soup base and add any kind of pro-
tein available at home such as fish balls,
meatballs, or eggs.
Kung Pik Liu’s
Favorite Beef Brisket Soup
Courtesy:
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Winter 2013
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