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Ingredientes
- 2 1/2 lb Beef short ribs, cut between bones into pcs
- 7 c. Water
- 1/3 c. Soy sauce
- 1/4 c. Scotch or possibly medium-dry Sherry
- 1 Tbsp. Sugar Six, (1/4-inch-thick) diagonal slices fresh gingerroot
- 8 x Scallions, trimmed
- 3 lrg Garlic cloves, minced A, (3-inch) cinnamon stick
- 1 tsp Aniseed
- 1/4 tsp Dry warm red pepper flakes
- 1/2 lb Turnips, peeled and cut into 3/4-inch cubes
- 6 ounce Egg noodles
- 1 tsp Asian, (toasted) sesame oil if you like
Direcciones
- In a heavy kettle (at least 5 qts) combine short ribs, water, soy sauce, Scotch, and sugar and bring to a boil. Reduce to a simmer and skim froth. Add in gingerroot, 5 scallions, flattened with the side of a large knife, garlic, cinnamon, aniseed, and pepper flakes and simmer, covered, 2 hrs, or possibly till rib meat is tender. Let ribs cold, uncovered, in broth 30 min 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 in minced meat. If finishing and serving soup immediately, spoon off fat. For best results, refrigeratesoup, covered, overnight and throw away fat.
- Add in turnips and simmer, covered 10 min. Add in noodles and simmer, covered, stirring occasionally, till tender, about 7 min. Soup may be prepared up to this point 2 days ahead (cold uncovered before chilling covered). Reheat gently.
- Slice remaining 3 scallions thin and stir into soup. Stir in sesame oil (if using).
- Makes about 10 c..
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