Halal recipes

Beef Broth with Vegetables and Spices

SERVING

PREP TIME

20 minutes

COOK TIME

1 hour

This Beef Broth with Vegetables and Spices is a savoury and wonderful
dish that could be served as a soup or accompanied with rice for a
complete meal. An excellent dish for Ramadan fasting, this can be
enjoyed pre-dawn or of an evening to keep energy levels high. Recipe
inspired by True Aussie Beef & Lamb.

INGREDIENTS

500g The Meat Club Premium Australian Beef Stir Fry Strips
2 tbsp Malay soup spice
½ tbsp Kurma Powder
½ tbsp Coriander Powder
20 gm Soup Bunjut (Malay soup spices)
4 gm Cinnamon stick
2 gm Star anise
2 gm Clove
4 gm Cardamon
150 gm Carrot
150 gm Potato
100 gm Tomato
80 gm Celery
15 gm Chinese parsley
10 gm Coriander leaves
½ tsp Salt
½ tsp Sugar
50 gm Ghee Oil
100 ml Cooking Oil

TO BLEND

150 gm Shallots
50 gm White Onion
70 gm Young Ginger young

PREPARATION

Step 1

Mix well the blended items with Malay soup spices, kurma powder and coriander powder with a bit of water to make a paste.

Step 2

Pre-heat the soup pot over medium heat, add the Ghee oil,
cinnamon stick, star anise, clove and cardamon. Saute spices until
fragrant and add Chinese parsley and coriander leaves.

Step 3

Stir well and add the blended paste and sauté for another 3
minutes. Add 2.5 litre of water to the pot and add beef, potato, carrot,
celery and soup Bunjut.

Step 4

Slow cook beef for 45 minutes until the beef is tender. Add
tomato last and season with salt, sugar and black pepper. Garnish with
chopped Chinese parsley and scallion. Serve beef soup with steamed
fragrant rice or toasted bread.