Beef asado noodle soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

For the broth :

400 g. of beef short ribs
1 whole garlic
1 whole onion
1 bay leaf
4-5 peppercorns
salt

To cook the beef asado :

cooked beef
1 c. of beef broth
2 tbsp. of light soy sayce
1 tbsp. of brown sugar
1 tsp. of finely minced garlic
1 onion, halved and sliced thinly
a few slivers of ginger
1/2 tsp. of pepper
1 star anise or cinnamon stick
1 tsp. of cornstarch dispersed in 1 tbsp. of water

To complete the dish :

250 g. of dried oriental noodles (I used vegetable noodles)
1 carrot, sliced thinly and blanched for 2 minutes
a small bunch of onion leaves, cut into 2″-lengths and blanched for 1 minute
1/2 pechay baguio (light-colored Chinese cabbage with white stalks and curly leaves), cut into 2″-lengths and blanched for 1 minute
2 tbsp. of minced garlic, toasted in a little oil

Cooking procedure :

Place the beef in a casserole. Cover with water and add the rest of the ingredients for the broth. Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for two hours or until fork tender. Alternatively, pressure-cook for an hour counting from the time the valve starts to whistle. Using a slotted spoon, scoop out the beef and transfer to a bowl or platter. Remove the bones and roughly chop the meat into bite-size pieces. Strain the broth.

About 15 minutes before the beef is ready, cook the dried noodles according to package directions. Drain and set aside.

Measure one cup of beef broth. Add all the ingredients for beef asado except the meat and the cornstarch solution. Set over medium heat and bring to a soft boil. Add the meat, lower the heat, cover and simmer for 5-7 minutes. Add the cornstarch solution, stirring until the sauce is thick and clear. Turn off the heat. Keep the beef asado warm.

Reheat the strained beef broth.

Place the cooked noodles in individual soup bowls. Arrange the vegetables around them. Place a few pieces of beef asado at the center. Sprinkle with toasted garlic. Pour hot broth into each bowl. Serve at once.

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December 21, 2003  Print This Post   
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Comments

4 Responses to “Beef asado noodle soup”
  1. Pat says:
    January 13, 2009 at 2:03 pm

    When you say 1 whole garlic, does that mean i head of it? Not 1 clove right?

    Reply
  2. Connie says:
    January 13, 2009 at 5:14 pm

    Yes, one head of garlic.

    Reply

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    May 3, 2007 at 1:05 am

    mami

    I Googled for something completely different, but found your page…and have to say thanks. nice read.

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    August 2, 2008 at 9:41 am

    [...] over two years (or is it three?), when we crave for lo mein or noodle soup (with pork, chicken or beef), I cook the real thing with real meat, fresh vegetables and home-made broth. Like I did for [...]

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