Stocks from Asia are so much more fragrant and light, then our gutsy , heavy grown stocks. This is a classic for the Vietnamese Pho boVietnamese Pho bo. Beef noodle soup.
Ingredients. Makes 2.75 litres
350g shallots sliced
2 celery sticks roughly chopped
2 carrots roughly chopped
2 onions roughly chopped
40g fresh ginger cut into 6 pieces
4 star anise
2 cinnamon sticks
1 teaspoon fennel seeds
12 black peppercorns
8 cloves
1 Kg shin of beef
900 Kg beef narrow bones
Method
Bash the ginger and shallots lightly with a rolling pin.
Dry roast the star anise, cinnamon sticks, and fennel seeds. Set aside.
In the same pan add the ginger and shallots and cook for 10 minutes until nicely toasted. Add to the spices.
Put the beef, bone, celery, carrots, onions, cloves, peppercorns, toasted spices, ginger, shallots into a large saucepan. Add 5 litres of water.Bring to a gentle simmer, skim of the scum. Leave to summer for 3 – 5 hours.
Strain, let it cool and wrap it in clingfilm. Cool and chill the stock overnight. First skim off the fat, and ready to use.
Original recipe Rick stein
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