Braised beef shank in hot and sour soup
Nothing possibly much better than a young braised beef meat along with a melted bone marrow inside a cold and wet days. Chinese hot and sour soup is among ancient secrec that belived to booster your imune system and warmed how excess via a hard winter. There’s several repices for warm and sour soup available, however i factor this version is actually suits in my licking. This hor and sour soup maybe similiar to PINDANG , a warm and sour soup from South Sumatras Province after some tangy flavour from the sweet soy sauce. PINDANG got the sour from tamarind paste rather of black vinegar, but really i personally use each of them in this particular soup. One other popular braised beef recipe from Indonesia is SEMUR . a tangy sweet soy sauce braised beef with many different spices.
Chinese Hot and Sour Soup Beef Shank with Bone Marrow
Whenever you coping with beef shank, pick the beef shank which contains more meat connected to the femur bone. Because the braised beef shank meat will shrink within the cooking process. Pick the bone-in shank with similiar size for similiar doness. Always place the marrow bone facing as much as prevent it melted and dissolved along the way. I acquired the bone-in beef shank in traditional butchers, observe that the bone cutting is ir i regular, hehehe. But introduced it amazingly cheap, 3 beef shank with plenty of meat still attached and weighted about 4 kilos for 15 USD.
Resep sup sumsum sapi asam pedas
Braised bone-in beef shank is known as SUP SUM-SUM SAPI ASAM PEDAS or hot and sour bone marrow soup in Indonesia. Rather from the meat, the concentrate on the dish may be the bone marrow. This soup is popular in North Sumatra Province. Bone marrow soup or Sup Sum-Sum Sapi usually serve having a large dingking straw or sedotan to suck the bone goodness.
Tender beef shank with melting bone marrow in Chinese Hot and Sour Soup
Chinese Hot and Sour Beef Soup Recipe:
- 4 kg bone-in beef shank or 1,5 kg beef meat (knuckle)
- 1 teaspoon tamarind paste
- 2 tablespoons of chinese black vinegar
- 10 chillies or even more
- 1 tablespoons of HOMEMADE GARAM MASALA SPICE MIXTURE
- 1 teaspoon brown sugar
- 3 cm ginger root
- pepper and salt to taste
- 3 kaffir lime leaves, deveined
- 4 lemongrass, bruised
- 2 tablespoons of sweet soy sauce
- 6 cherry tomato plants, decline in half
- 1 ripe tomato plants, deseeded, diced
- 6 beef cups stock/water
- 2 tablespoons of vegetable oil
- lemon tulsi leaves for garnish
Hot and sour soup spice paste :
- 10 shallot
- 12 garlic clove
- 6 red chillies red pepper cayenne
- 6 or even more cabe rawit or wild birds eye chillies
- 1 tablespoons of HOMEMADE GARAM MASALA SPICE MIXTURE
- 4 cm ginger root
- 3 cm turmeric
- salt to taste
- Season the bone-in beef shank with garam masala, pepper and salt, marinade overnight within the fridge.
- Warm up 1 tablespoons of oil until sizzling hot, sear the shank throughout, make certain all surface are throughly seared. put aside
- Warm up the two tablespoons of oil inside a heavy bottom sauce pan, saute the spice paste having a low heat before the spice is throughly cooked. Visual aspect is paramount! the oil is gradually separated and created within the edge if this throughly cooked.
- Add lemongrass, kaffir lime leaves, all tomato plants and also the seared beef shankel. Stir another minute.
- Pour the stock and set all of those other ingredients, arrange the beef shank bone marrow facing up, bring the liquid to boil.
- Lessen the heat and simmer before the hot and sour beef soup broth is thicken about 1-2 hrs.
- Serve with steaming hot grain
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