Ngau yook sheung tong

Ngau yook sheung tong

Basic beef stock

By
From
The Complete Asian Cookbook
Makes
1 litre
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1kg soup bones
500g stewing steak
1 onion
1 stick celery, with leaves
1 whole star anise
4 fresh coriander or parsley sprigs
3 teaspoons salt

Method

  1. Put the bones and beef in a large saucepan with all of the remaining ingredients and 2 litres water and bring to the boil. Reduce the heat to low, cover, and simmer for 2 hours. Strain and allow to cool, then chill. Refrigerate the stock and when chilled remove the fat that congeals on the surface before using. This stock can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 4 months.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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