A double-boiled soup with beef ribs and ginger root

I have very few double boiling recipes with beef ribs as the key ingredient, this is one of them.

This soup recipe has so few ingredients it should be a breeze to make. Ask the butcher to chop the ribs into smaller pieces. This recipe needs some chinese cooking wine but if you do not have it, you can substitute with sweet white wine or omit it.

Ingredients
600g beef ribs
2 pieces ginger
2 tbsp julienned ginger for garnish
1 tbsp cooking wine
Salt and pepper to taste

Directions
  1. Parboil the beef for about 5 minutes

  2. Remove and rinse away any excess fats and blood

  3. Bring a pot of water to a boil and add the beef, ginger pieces and cooking wine

  4. Lower heat to a gentle simmer and simmer for about 20 minutes

  5. Remove the beef

  6. Place the beef into a double-boiling jar, strain the water used to simmer the beef and pour it over the beef

  7. Add salt and pepper to taste

  8. Place the double-boiling jar in a bigger pot and double-boil for 20 minutes

  9. Garnish with the julienned ginger before serving


Want to use this recipe on your blog or online journal? Go ahead but do include the text below. Highlight, copy and paste.



Search for soup recipes:

LinkWithin Related Stories Widget for Blogs