| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
March 1994 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
lb |
Beef short ribs; cut between bones |
|
|
; into pieces |
| 7 |
c |
Water |
| 1/3 |
c |
Soy sauce |
| 1/4 |
c |
Scotch or medium-dry Sherry |
| 1 |
tb |
Sugar |
|
|
Six; (1/4-inch-thick) |
|
|
; diagonal slices |
|
|
; fresh gingerroot |
| 8 |
|
Scallions; trimmed |
| 3 |
lg |
Garlic cloves; chopped |
|
|
A; (3-inch) cinnamon |
|
|
; stick |
| 1 |
ts |
Aniseed |
| 1/4 |
ts |
Dried hot red pepper flakes |
| 1/2 |
lb |
Turnips; peeled and cut into |
|
|
; 3/4-inch cubes |
| 6 |
oz |
Egg noodles |
| 1 |
ts |
Asian; (toasted) sesame oil |
|
|
; if desired |
INSTRUCTIONS
In a heavy kettle (at least 5 quarts) combine short ribs, water, soy
sauce, Scotch, and sugar and bring to a boil. Reduce to a simmer and
skim froth. Add gingerroot, 5 scallions, flattened with the side of a
large knife, garlic, cinnamon, aniseed, and pepper flakes and simmer,
covered, 2 hours, or until rib meat is tender. Let ribs cool,
uncovered, in broth 30 minutes and transfer with a slotted spoon to a
cutting board. Chop meat, discarding fat and bones.
Strain broth through a fine sieve into a large saucepan and add
chopped meat. If finishing and serving soup immediately, spoon off
fat. For best results, chill soup, covered, overnight and discard fat.
Add turnips and simmer, covered 10 minutes. Add noodles and simmer,
covered, stirring occasionally, until tender, about 7 minutes. Soup
may be prepared up to this point 2 days ahead (cool uncovered before
chilling covered). Reheat gently.
Slice remaining 3 scallions thin and stir into soup. Stir in sesame
oil (if using).
Makes about 10 cups.
Gourmet March 1994
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