CHINESE BEEF SOUP RECIPES

Slow cooking beef shin or brisket in Asian aromatic spices gives a melt-in-the-mouth main course that's delicious with steamed rice and crisp stir-fried vegetables

Provided by Good Food team

Categories     Dinner

Total Time 3 hours 35 minutes

Prep Time 35 minutes

Cook Time 3 hours

Yield 6

Number Of Ingredients 17

• Ingredients

Nutrition Facts : Calories 405 calories, FatContent 11 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 23 grams sugar, FiberContent 1 grams fiber, ProteinContent 51 grams protein, SodiumContent 3.96 milligram of sodium

Why This Recipe Works This soup is hearty enough for dinner, so the idea of making it in the blender held great appeal. First, we focused on building a beefy broth without browning the beef in a skillet to create a fond that would infuse the soup with flavor when deglazed. Instead we turned to a potent combo of umami-packed mushrooms and tomato paste plus onion and garlic, which we bloomed in the microwave. Our base assembled, we simply added it to the blender along with beef broth, soy sauce (a test kitchen trick for adding beefy flavor), and chopped carrot for vegetal sweetness. We selected the chunky soup program because we knew we’d want to add thinly sliced beef after the preheating phase so it would cook through but not become pulverized. We used top sirloin because it is so lean and did not make the soup greasy. For the barley, a judicious ¼ cup of quick-cooking barley fit the bill and we added it along with the beef. Be sure to use quick-cooking (sometimes labeled “quick-cooking pearled”) or pre-steamed barley, which has been partially cooked during processing to reduce its cooking time. Try this recipe using the Ace Plus Blender, click this link

Provided by Ace Blender Cookbook by America's Test Kitchen

Prep Time 10 minutes

Cook Time 40 minutes

Yield 2-4 people

Number Of Ingredients 13

• Ingredients