Hearty Australian Beef Brisket Soup
By Chef Adrian Chong
Ingredients
Broth Stock
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Australian Beef Bones or Chicken Bones: 1kg
- Dried Anchovies: 100g
- Rock Sugar: 10g
- White Peppercorns: 10g
- Onion: 200g
- Salt: 200g
- Water: to taste
- Buncut: 8L
- Rempah Powder: 60g
- Cumin Powder: 50g
- Jintan Powder: 50g
- Lengkuas (aromatic ginger-like root): 15g
- Lime Leaves: 10g
- Ginger (crushed): 50g
- Light Soy Sauce: 150g
- Dark Soy Sauce: 50g
Ingredients for Serving (C)
-
Chilled Australian Beef Brisket (sliced thinly): 500g
-
Australian Carrot: 100g
-
Australian Celery: 100g
-
Australian Potato: 100g
- Cucumber: 100g
- Small Bowl Crispy Fried Shallots: 15-20g
- Chopped Coriander Leaves: garnish
Chili Sauce
- Dried Chilies (soaked): 5
- Red Fresh Chilies: 5
- Bird's Eye Fresh Chilies: 5
- Garlic: 5 cloves
- Rice Vinegar: 1 tbsp
- Lime Juice: 2 tbsp
- Boiled and Cooled Water: 3 tbsp
- Salt: 1 tsp
- Sugar: 1 tsp
Directions
Prepare the Soup Stock
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Rinse and clean the beef/chicken bones thoroughly.
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In a large pot, bring the water to boil.
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Add the bones and all the stock ingredients. Let it boil over medium heat for 30 minutes, or until fragrant.
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Reduce the heat and simmer gently for 1½ hours, or until the stock is reduced by half.
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Strain the stock to remove bones and residue. Set the clear broth aside.
Cook the Brisket
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In a separate pot, boil the beef brisket until tender (approximately 1–2 hours).
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Once cooked, cut the brisket into 2 cm x 2 cm cubes.
Sauce
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Blend all chili sauce ingredients until smooth. Set aside.
Assembly
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Put the sliced beef in soup bowl and the condiment
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Pour over the hot broth.
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Garnish with crispy shallots and chopped coriander.
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Serve with prepared chili sauce on the side.
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