Text 25240, 89 rader
Skriven 2015-03-23 06:15:52 av Dave Drum (1:261/38.0)
Ärende: Gourmet 448
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Southeast Asian Beef & Rice-Noodle Soup
 Categories: Oriental, Beef, Pasta, Rice, Chilies
      Yield: 9 Servings

      3 lb Meaty beef short ribs
      3 lb Beef shank in 2 or 3 pieces
      2 tb Peanut or vegetable oil;
           - divided
      1 lg Onion; sliced
      2    (1") pieces peeled ginger;
           - smashed
      1 bn Scallions; white parts
           - smashed, greens chopped
      3 cl Garlic; smashed
      1    (4" long) fresh red or green
           - chile; stemmed, halved
           - lengthwise
      2 qt Water
    1/4 c  Soy sauce
      4    Whole star anise
      1    (4") cinnamon stick
     14 oz Dried flat Asian rice
           - noodles

  Accompaniments: mint sprigs; thinly sliced seedless
  cucumber; Sriracha and hoisin sauces; lime wedges

  Inspired by Vietnamese pho (pronounced "fuh"), this soup
  creates its own broth as meaty short ribs and beef shank
  simmer with ginger, garlic, chile, and the sweet spice of
  star anise and cinnamon-supermarket ingredients that come
  together with slippery rice noodles to produce a fragrant
  and authentic-tasting dish. ItCÇÖs a great choice for a
  party, because everyone gets to customize their bowl to
  their own taste with a spritz of lime, some fiery Sriracha
  sauce and sweet hoisin, and a scattering of mint and
  cucumber.

  Pat meat dry. Heat 1 Tbsp oil in an 8 to 10 qt heavy pot
  over medium-high heat until it shimmers, then brown meat
  in batches (do not crowd), about 5 minutes per batch.

  Transfer to a platter.

  Cook onion, ginger, white parts of scallions, garlic, and
  chile in remaining Tbsp oil in same pot over medium heat,
  stirring occasionally, until browned, about 12 minutes.

  Add water, soy sauce, star anise, cinnamon stick, and meat
  (with juices) and simmer, covered, until meat is tender
  but not falling apart, 2 to 2 1/2 hours.

  Transfer meat with tongs to a cutting board. Discard bones
  and membranes, then cut meat across the grain in 1/2" pcs.

  Strain broth through a sieve lined with a double layer of
  dampened paper towels set into a large saucepan. Discard
  solids. Skim off fat. Season broth with salt, then return
  meat to broth and reheat.

  Meanwhile, add noodles to a 4 qt pot of unsalted boiling
  water and let stand off heat, covered, until softened, 4
  to 8 minutes. Drain and divide among large soup bowls. Add
  scallion greens and ladle in soup.

  COOKSCÇÖ NOTE: Soup, without noodles, can be made 3 days
  ahead. Chill meat in broth (covered once cool). Remove
  solidified fat before reheating.

  Recipe by Ruth Cousineau

  February 2009

  Serves 8 to 10 (main course)

  MM Format by Dave Drum - 19 January 2009

  Uncle Dirty Dave's Archives

MMMMM

... Another day of wine and roses - or in your case, beer and pizza.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)