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Ingredients
For Spice Sachet:
- 3 star anise pods
- 3 cloves
- 2 cardamom pods
- 1 cinnamon stick
- 1 tsp. coriander
- 1 tsp. fennel
- Cheesecloth
- Butcher twine
For Beef Broth:*
- ¼ cup Florida Orange Juice
- 5 lbs. beef bones
- 2 lbs. beef stew meat
- Salt and pepper to taste
- 1 onion, diced
- ½ cup carrot, cut into 1-inch cubes
- ½ cup celery, cut into 1-inch cubes
- ½ cup red apple, cut into 1-inch cubes
- 1 (3-inch) piece fresh ginger, minced
- 2 tbsp. lime juice
- 2 tbsp. fish sauce**
- 2 tbsp. soy sauce
- 1 tbsp. sugar
- 1 tsp. hot bean paste (or sriracha sauce)**
- 8 oz. rice noodles, flat
- 1 cup carrots, julienned
- 1 cup cabbage, finely shredded
- ¾ cup enoki mushrooms
- 12 oz. cooked beef flank steak, thinly sliced
- ½ cup fresh cilantro, small leaves
- ½ cup fresh basil, small leaves
- ½ cup fresh mint, small leaves
- 1 Florida Orange, cut into 6 thin slices
*Can substitute 4 cups prepared beef broth.
**Available at Asian markets or specialty stores.
Instructions
Prepare Spice Sachet:
- Combine spices in a medium skillet and toast gently over medium heat, stirring constantly. Remove from heat when spices become fragrant.
- Place spices in the center of a square of cheesecloth. Fold cheesecloth into a sachet and secure with butcher twine. Set aside.
Prepare Beef Broth:
- Place beef bones in a large stockpot and cover with cold water. Bring to a simmer over medium heat.
- Remove from heat, drain and discard water, and return bones to stockpot.
- Cover bones with 1 gallon of fresh cold water and bring to a low simmer.
- Skim the surface of water with a ladle to remove and discard fat. Continue to simmer for 1 ½ hours.
- After 1 hour, season beef stew meat with salt and pepper. Brown meat in a large skillet over high heat, then remove meat and set aside.
- Brown onions, carrots, celery, apple and ginger in a skillet until medium brown, then remove from heat and set aside.
- Add browned stew meat to the stockpot and simmer for ½ hour. Add browned vegetables and Spice Sachet and simmer for an additional hour.
- Strain broth into a medium sauce pan. Remove and reserve stew meat and discard bones, vegetables and Spice Sachet.
- Add Florida Orange Juice, lime juice, fish sauce, soy sauce, sugar and bean paste to beef broth. Season with salt and pepper and keep hot.
- Shred cooked, reserved stew meat into small pieces and set aside.
- Cook rice noodles in boiling water for 1 minute or until tender. Drain and run under cold water until cool.
- Bring a large pot of salted water to boil and cook carrot strips for about 1 minute, or until tender. Plunge into a bowl of ice water, drain and set aside. Repeat process with cabbage.
- To assemble, divide rice noodles, carrots, cabbage, mushrooms, sliced flank steak, shredded stew meat, cilantro, basil, mint and Florida Orange slices among 6 soup bowls. Ladle hot broth into bowls and serve immediately.
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