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Beef, mushrooms and bean curd soup

July 27, 2004 
Filed under Purely experimental

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Ingredients :

For the broth :

400 g. slab of beef brisket
1 whole garlic
1 whole onion
4-5 peppercorns
1 bay leaf
salt

To complete the soup :

1/2 head of cabbage
1 large carrot
2 dried bean curd sticks
1-1/2 c. of mushrooms–I used abalone–diced or sliced (if using dried mushrooms, soak them first in water before slicing or dicing)
1 tbsp. of finely chopped garlic
1 onion, sliced thinly
salt, sugar and pepper
1 tbsp. of cooking oil

How to :

Place the slab of beef in a large saucepan. Cover with water. Pierce the garlic in several sections with a sharp pointed knife. Add the garlic, whole onion, peppercorns and bay leaf to the beef. Set over high heat and bring to a boil, skimming off the scum as it rises. Lower the heat, cover and simmer until tender, about 2 hours. Add more water as the meat simmers; you will need about 8-10 c. of meat broth to complete this dish.

Alternatively, pressure-cook the beef, which is what I did.

Meanwhile, soak the dried bean curd sticks in water to soften.

When the meat is tender, transfer it to a plate and allow it to cool completely. Slice the beef as thinly as you can. If the meat crumbles, chill it in the fridge for about 30 minutes to firm it up. Cut each slice into strips about 1/2″ wide. Set aside.

Strain the beef stock.

Prepare the vegetables. Core the cabbage and shred. Peel the carrot and julienne. Cut the softened bean curd sticks into strips about 1/2″ wide.

Heat the cooking oil in a casserole. Saute the garlic and sliced onion until fragrant. Add the carrot, cabbage, mushrooms, bean curd and meat–in that order–without stirring after each addition. Pour in the meat stock until all the ingredients are submerged in liquid. Bring to a boil. Lower the heat, cover and simmer for 10 minutes. Stir several times. Season with salt and pepper and a tablespoon of sugar (a little sugar does wonders to a vegetable soup). Simmer for another minute. Ladle into a soup tureen. Crack an egg onto the soup.

To serve, stir the soup to break the egg.


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In the mood for more food?

  1. Miso soup
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  3. Adobong kangkong
  4. Mini cakes from Cafe Ysabel
  5. Outside the supermarket
  6. Chicken and straw mushrooms in coconut milk
  7. Braised pork spare ribs
  8. Estrel’s caramel cake
  9. Mango custard
  10. Mini-custard pie with coconut cream


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