Beef And Vegetable Soup Recipes

Ingredients:
750g piece beef brisket on the bone
2 L water
2 bay leaves
stem of lemon grass, 10 cm long
1 tablespoon oil
1 onion, thinly sliced from the top to base
2 cloves garlic, crushed
2 teaspoon grated fresh ginger
10 candlenuts, chopped roughly
1/2 teaspoon ground turmeric
1 tablespoon light soy sauce
2 cups finely shredded Chinese cabbage
1 cup bean sprouts
1 red capsicum, thinly sliced

How To Make:
1. Place brisket in a large pan, fat side down. Fry over medium heat until brown.
2. Add water, bay leaves and lemon grass, bring to the boil. Reduce heat to low, cover, simmer for 2 hours. Remove brisket from stock, discard fat and bone, cut meat into 1 cm cubes, strain the stock. Return stock and meat to pan.
3. In a small pan, heat oil. Add onion, garlic, ginger, candlenuts and turmeric, stir-fry 3 minutes.
4. Place onion mixture in large pan with meat and stock. Add soy sauce, simmer for 20 minutes.
5. Combine cabbage, bean sprouts and red capsicum in a large bowl. Pour enough hot water over to cover, leave to stand 2 minutes, drain.
6. To serve, place cabbage mixture in serving bowls, pour soup over the top.
Note: Soup can be prepared 3 days ahead up to step 3.

Preparation Time: 10 Minutes.
Cooking Time: 2 1/2 hours.
Serves: 4