Beef Broth with Vegetables and Spices

INGREDIENTS

• 500g The Meat Club Angus Diced Beef
• 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.