Food 4 Life - Asian beef and noodle broth

07 February 2012

Stage 1

700g (1 ½ lb) Northern Ireland Farm Quality Assured beef shin

1 ½ litres water

1 large onion

2 garlic cloves, peeled and chopped in half

45g peeled and chopped fresh ginger

3 celery sticks, washed and roughly chopped

2 carrots, peeled and roughly chopped

Place all of the ingredients into a large saucepan, bring to the boil, reduce the temperature and simmer for two hours. Using a large spoon, lift the beef out of the pan and place onto a plate, remove the bone and any fat and using a knife and fork shred the meat into little pieces. Sieve the remaining stock to remove and discard the vegetables. You should be left with about 1 litre of delicious stock.

Stage 2

1 clove of garlic, crushed

30g ginger, peeled and grated

½ tsp of shrimp paste

1 tsp of brown sugar

1 Thai red chilli, finely chopped

A dash of fish sauce

4 spring onions

150g Pak choi or baby spinach leaves

250g cooked noodles

Shredded beef shin

A few coriander leaves

Pour the stock back into the saucepan and bring to the boil, then reduce to a simmer and add the garlic, ginger, shrimp paste, sugar, chilli and fish sauce. Then add the spring onions, Pak choi, noodles, cooked shin and coriander and simmer for another few minutes. Ladle into warm bowls and serve.