Beef short-rib soup

AT A GLANCE

  • Serves 4 people

This restorative dish is open to interpretation. If you come across interesting pickles or noodles in your local Asian grocer, feel free to add or subtract ingredients to taste.

  • 2 kg beef short ribs, cut into 2-rib portions
  • 70 gm (about 15cm piece) ginger, thinly sliced
  • 4 spring onions, trimmed, plus 2 extra, thinly sliced, to serve
  • 3 star anise
  • 1 piece cassia bark
  • 720 gm fresh egg noodles
  • 400 gm cabbage kimchi (see note)
  • 200 gm bean sprouts, trimmed
01   Place ribs in a large saucepan, cover with cold water and bring to the boil over high heat, drain and discard water. Return to pan, cover with 5 litres cold water, add ginger, spring onion, star anise and cassia bark. Bring to the simmer over low heat and cook until beef is tender (3-3½ hours).
02   Remove ribs with a slotted spoon and set aside. Strain broth through a fine sieve into a clean saucepan (discard solids), season to taste with sea salt, keep warm.
03   Cook noodles in boiling salted water until tender (3-4 minutes), drain and divide among bowls. Add ribs and kimchi, top with broth and serve scattered with bean sprouts and extra spring onion.

Note Kimchi is available from Asian grocers.

Topics:

STAR ANISE, DRINK SUGGESTION, ASIAN, GINGER, SOUP, WINTER, CABBAGE, NOODLES, BEEF, MAIN

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON AND RODNEY DUNN

Drinking Suggestion:

BOTTLE OF STOUT. , suggested by MAX ALLEN

FEATURED IN

Jun 2010

Jun 2010

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