Saturday, May 28, 2011

Beefy Beef Rib Soup!

Today is the first day of the first semester school holidays; first of ten days that is (I exclude the two Saturdays and Sundays because they are already public holidays!)  And one of the dishes that my children request for during holidays is Beef Rib Soup.  Of course I don't have it too often in my menu repertoire, not least because beef ribs are expensive (it is!) but more because of the high fat content of the meat!

So, maybe like, once in three or four months, we would have this soup.  I usually buy the beef ribs fresh and cook it the same day, par-boiling it slowly for at least one hour.  I then let it cool down totally to remove all the fat that has made a frozen layer on top of the soup.  The soup is then boiled again for another hour before it is served!  It's like French Fries!  You need to twice-fry it to get fries that are crispy outside and creamy inside.  I guess that is the reason behind me twice-boiling this soup!  Give it a try!

  • 2 kg beef ribs
  • 1 cup soy beans (pre-soaked)
  • 1 tbs coriander
  • 1 tbs cumin
  • 10 cloves
  • 5 star anise
  • 10 cardamoms
  • 1 large quill cinnamon
  • 10 pieces garlic -  pounded
  • 10 pieces shallots  -  pounded
  • 3 inches ginger  -  pounded
  • 6 liters water
  • 1 bunch flat leaf parsley  -  chopped
  • 1 bunch spring onions  -  chopped

Clean and wash the ribs then being boiling slowly.  Dry fry the coriander and cumin then grind until fine.  Add this, together with the rest of the ingredients (except the flat leaf parsley and spring onions) to the beef ribs and continue boiling.  Follow as per instructions mentioned earlier.  You may want to remove the soy beans after the first boiling to avoid the beans from totally disintegrating resulting in a milky looking soup!

Garnish the soup with the flat leaf parsley and spring onions together with some fried shallots and a wedge of lime.

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