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home > recipes > meat > beef broth with pea shoots tomato and gingerroot
BEEF BROTH WITH PEA SHOOTS, TOMATO AND GINGERROOT serves 4 source Suzanno Foo Chinese Cuisine This recipe calls for Fresh Ginger Juice, made by squeezing freshly grated gingerroot through a piece of cheesecloth or a strainer. The juice has a delicate yet concentrated taste and is added to the soup at the last minute. 2 quarts beef stock (recipe follows) 1 tablespoon coarse or kosher salt freshly ground pepper 1/4 cup peeled, grated gingerroot 2 tablespoons water 1/2 cup peeled, seeded and diced fresh plum tomato 1 cup fresh pea shoots (snow peas), washed and dried * 1 tablespoon peeled, finely julienned gingerroot, soaked in ice water. Heat the stock in a large stock pot and cook over high heat, uncovered, until reduced by one-third, about 20 minutes. Season with the salt and pepper to taste. Meanwhile,mix the grated gingerroot with the water. Place a piece of cheese cloth or fine strainer over a small bowl and pour the ginger-water mixture onto the cloth or strainer. Gather the ends of the cloth together with your hand and squeeze the liquid into the bowl or press down on the ginger with a spoon. repeat a few times, set the ginger juice aside nd save the giner for use in sautes or discard. After the stock has reduced, strain it through cheesecloth. return the stock to the pot, add the tomato and bring to a boil. add the fresh ginger juice and the pea shoots, add the tomato and bring to a boil. Add the fresh ginger juice and the pea shoots. remove from the heat. Ladle the soup into bowls, garnish with the julienned gingerroot and serve. *spinach, arugula, watercress or Swiss chard can be substituted for the 1 cup fresh pea shoots. BEEF STOCK about 2 quarts 2 tablespoons corn oil 1 large onion, sliced 4 pounds bone-in beef shank, cut into 3 inch pieces or beef short ribs 2 scallions, cut into 2 inch lengths 1/4 cup chopped fresh lemon grass ( I used 1 teaspoon lemon juice)(see note) 6 sprigs fresh cilantro 2 inch piece ginger root ,crushed 3 star anise 1 teaspoon roasted Sichuan peppercorns 1/4 cup brandy 6 quarts water Heat the oil in a large stock pot and add the onion. Saute over high heat until soft and lightly browned, 2-3 minutes. add the beef shanks or short ribs and brown well to sear, about 5 minutes. Add the scallions, lemon juice, cilantro, gingerroot, star anise and Sichuan peppercorns to the stock pot. Cook for about 3 minutes to release the flavors. Add the brandy. Cook , reduce the heat to medium and cook for about 5 minutes. Add the water. Increase the heat to high and bring the liquid to a boil. Reduce the heat until the liquid is at a simmer and cook, uncovered, for at least 2 1/2 hours, skimming any froth or scum from the surface as the stock cooks. remove the beef bones from the stock. Strain the stock through a fine sieve, discard the solids and skim off the fat. The stock will keep in the refidgerator for up to a week or in the freezer for up to 3 months Note: The tough lower green parts of the lemon grass may be used because the stock will be strained. Chopped leek may be substituted. Lei Gui Bronx,NY

Beef Broth with Pea Shoots Tomato and Gingerroot


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keyword: broth
keyword: shoots
keyword: tomato
keyword: gingerroot
ethnicity: chinese
recipes for meat
recipes by LeiG
Email Address:
(posted March 20, 1996)

BEEF BROTH WITH PEA SHOOTS, TOMATO AND GINGERROOT
serves 4
source Suzanno Foo
Chinese
Cuisine

This recipe calls for Fresh Ginger Juice, made by squeezing freshly grated
gingerroot through a piece of cheesecloth or a strainer. The juice has a
delicate yet concentrated taste and is added to the
soup at the last minute.

2 quarts
beef stock (recipe follows)
1 tablespoon
coarse or
kosher salt
freshly ground pepper
1/4 cup peeled, grated
gingerroot
2 tablespoons water
1/2 cup peeled, seeded and diced fresh
plum tomato
1 cup fresh
pea shoots (snow peas), washed and dried *
1 tablespoon peeled, finely julienned
gingerroot, soaked in ice water.

Heat the
stock in a large stock
pot and cook over high heat, uncovered,
until reduced by one-third, about 20 minutes. Season with the
salt and pepper
to taste. Meanwhile,mix the grated
gingerroot with the water. Place a piece
of
cheese cloth or fine strainer over a small bowl and pour the ginger-water
mixture onto the cloth or
strainer. Gather the ends of the cloth together
with your hand and squeeze the liquid into the bowl or
press down on the
ginger with a spoon. repeat a few times, set the ginger juice aside nd save
the giner for use in sautes or discard.
After the
stock has reduced, strain it through cheesecloth. return the
stock to the
pot, add the tomato and bring to a boil. add the fresh ginger
juice and the
pea shoots, add the tomato and bring to a boil. Add the fresh
ginger juice and the
pea shoots. remove from the heat. Ladle the soup into
bowls,
garnish with the julienned gingerroot and serve.
*
spinach, arugula, watercress or Swiss
chard can be substituted for the 1 cup
fresh
pea shoots.

BEEF STOCK
about 2 quarts
2 tablespoons
corn oil
1 large
onion, sliced
4 pounds
bone-in beef shank, cut into 3 inch pieces or beef
short ribs
2 scallions, cut into 2 inch lengths
1/4 cup chopped fresh
lemon grass ( I used 1 teaspoon lemon juice)(see note)
6 sprigs fresh
cilantro
2 inch piece ginger root ,crushed
3
star
anise
1 teaspoon roasted Sichuan peppercorns
1/4 cup
brandy
6 quarts water

Heat the oil in a large
stock
pot and add the onion. Saute over high heat
until
soft and lightly browned, 2-3 minutes. add the beef shanks or
short
ribs and
brown well to sear, about 5 minutes. Add the scallions, lemon juice,
cilantro, gingerroot, star
anise and Sichuan peppercorns to the stock pot.
Cook for about 3 minutes to release the flavors. Add the
brandy. Cook ,
reduce the heat to medium and cook for about 5 minutes. Add the water.
Increase the heat to high and bring the liquid to a
boil. Reduce the heat
until the liquid is at a
simmer and cook, uncovered, for at least 2 1/2
hours, skimming any froth or scum from the surface as the
stock cooks.
remove the
beef bones from the stock. Strain the stock through a fine
sieve, discard the solids and skim off the fat. The stock will keep in the
refidgerator for up to a week or in the freezer for up to 3 months
Note: The
tough lower green parts of the
lemon grass may be used because the
stock will be strained. Chopped leek may be substituted.

Lei Gui
Bronx,NY


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