Yunnan-style braised beef and herb soup
Souped Up Recipes · ♥ 3K likes · 56.5K views · 9 min video
Read about sirloin (top or bottom; roast or steak) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 10–15 cloves garlic
- 1 inches ginger
- 2 whole shallot
- 2 whole scallion
- 2 stalks celery stalk
- 5–8 whole tiburdi chilies
- ⅓ cup mint
- 5–6 leaves calancho
- 5–6 leaves cilantro
- 2 tsp Sichuan peppercorn powder
- beef meat, end part of the sirloin tip
- beef rib
- beef femur bone
- honeycomb tripe
- water
Optional blanch: cover all the beef with plenty of water in a big pot, partially covered, bring to a boil on high and skim off the scum with a fine sieve. It removes the gamey flavour for a cleaner soup.
- 2–3 L water
Transfer the beef to a clay pot, add 2 to 3 litres of water and bring to a boil on high, uncovered so it does not overflow.
Clay pot and the spice bag
- 2 inches ginger
- 2 whole scallions
- 1 whole cinnamon stick
- 1 whole star anise
- 4 whole bay leaves
- 2 tsp white peppercorns
Fill a spice bag with 2 inches of thinly sliced ginger, 2 scallions cut into lengths, 1 cinnamon stick, 1 star anise, 4 bay leaves and 2 teaspoons of white peppercorns.
Skim any more scum, add the spice bag, turn the heat to the lowest and simmer for 2 hours.
- limes
Finely dice the garlic, ginger, shallot, scallion, celery, Thai bird's eye chilies, mint, culantro and cilantro; squeeze the juice from several large limes.
When the broth is slightly milky white, turn off the heat and lift out the beef. Take the meat off the bones, discard the bones and spice bag, and cut the beef into bite-sized pieces.
Milky broth and picking the meat
- salt
Return the beef to the pot and bring back to a boil; add the diced aromatics, salt to taste and Sichuan peppercorn powder.