Name: Beef short-rib soup
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 4
Ingredients: 2 kg beef short ribs, cut into 2-rib portions; 70 gm (about 15cm piece) ginger, thinly sliced; 4 spring onions, trimmed, plus 2 extra, thinly sliced, to serve; 3 star anise; 1 piece cassia bark; 720 gm fresh egg noodles; 400 gm cabbage kimchi (see note); 200 gm bean sprouts, trimmed

Beef short-rib soup

Australian Gourmet Traveller recipe for Asian-style beef short-rib soup.

Serves 4

Prep

15M

Cook

3H 30M

Total

3H 45M

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This restorative dish is open to interpretation. If you come across interesting pickles or noodles in your local Asian grocer, feel free to add or subtract ingredients to taste.

Ingredients

2 kg beef short ribs, cut into 2-rib portions

70 gm (about 15cm piece) ginger, thinly sliced

4 spring onions, trimmed, plus 2 extra, thinly sliced, to serve

3 star anise

1 piece cassia bark

720 gm fresh egg noodles

400 gm cabbage kimchi (see note)

200 gm bean sprouts, trimmed

Method

Main

1.Place ribs in a large saucepan, cover with cold water and bring to the boil over high heat, drain and discard water. Return to pan, cover with 5 litres cold water, add ginger, spring onion, star anise and cassia bark. Bring to the simmer over low heat and cook until beef is tender (3-3½ hours).

2.Remove ribs with a slotted spoon and set aside. Strain broth through a fine sieve into a clean saucepan (discard solids), season to taste with sea salt, keep warm.

3.Cook noodles in boiling salted water until tender (3-4 minutes), drain and divide among bowls. Add ribs and kimchi, top with broth and serve scattered with bean sprouts and extra spring onion.