Tuesday, February 19, 2008



Recipe by LSC

10 cups of water (estimate only)
4 slices of ginger
1.5 - 2 lbs beef brisket (beef flank in meat market)
3 - 6 beef bones (with marrow)
1 - 2 onions (sliced)
6 - 12 tomatos (sliced)
4 - 6 potatos (cubed)
kangkong - or you can substitute it with spinach or baby bok choi (or any kind of veggies you like) *

Put ginger in water.
Boil water.
Add beef bones, beef brisket, tomato, onions, salt.
Let it simmer for 1 hour or until beef brisket is tender.
Add potatos.
Simmer till potatos are cooked.
Add spinach (or your choice of veggie).
Simmer for a few minutes until veggie is cooked.

Start with less water than you like, this way you can always add more water for more broth.

* do not put broccoli or watercress - these veggies are so strong that they will destroy the good taste of the soup.

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