Simplest Beef Soup (牛肉清汤)

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牛肉清汤 (Qing Tang Niu Rou)



Making delicious beef dishes always takes some extra effort or technique, this is because beef's texture is so different from chicken and pork. For example, chicken or pork soup does not usually need to preboil the meat, however, for beef soup, because beef meat has lots of blood content, it requires preboiling and removing the bloody foam.

The resulting soup is very clear, that is why it is called "清汤", which means "clear soup". It can be eaten as a dish on its own, just put soup and beef chunk to a bowl, sprinkle salt and black pepper.  It can also be a great stock for lots of noodle dishes. Stay tuned, more fun beef soup based recipes are coming !

For more fun cooking ideas, see Recipes by Category.

Ingredients
Preparation Time:  30 minutes
Cooking Time:  2- 3 hours
Servings: 4

Cooking Steps

1. Boil a pot of water, about 5 -6 cups of water.
2. Get 2 lb. Beef cuck roast, cut into 1 or 2 inch size small chunks.
3. Once the water boils, add the beef chunks, keep cooking, let the beef boil bor about 5 minutes, do not cover the pot, the foam coming out spills easily.
4. Dump the cooked stock, rinse clean the beef chunks. Clean the pot.
5. Add 5 or 6 cups water to the pot, add back the cleaned beef chunks, add a few slices ginger, 1 coarse chopped green onion, boil, cover and simmer for 2-3 hours or until the beef is tender to your own taste.
6. When serving, sprinkle salt, pepper and cilantro.
 

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