Cook time: 150 mins
Yield: 2 to 3 serves
Ingredients:
- 4 strips beef brisket (or beef bones for soup)
- 2 to 3 stalks celery
- 2 potatoes
- 1 onion
- 3 tomatoes
- 1 carrot
- ¼ cabbage
- 2 garlic, crushed
- 10 to 15 white peppercorns
- 3 bay leaves
- 3 Tbsp tomato paste
- 1/2 lemon, grated juice, to taste
- salt, sugar, white pepper to taste
- 2 cups (500ml) beef or vegetable stock
- 2½ L boiling water
- Blanch beef brisket (beef bones) for 3 minutes to remove blood. Trim any fat away from the meat.
- Add beef brisket (beef bones) into a large pot of boiling water, together with beef stock. Cook for 90 minutes, or until the meat is tender.
- Rinse and cut all vegetables into bite-size pieces.
- Heat oil in a skillet over medium heat. Sauté garlic until aromatic. Add onion and cook until translucent. Add celery and cook for a while. Then add other vegetables and sauté until softens.
- Toss all vegetables into the stock. Add tomato paste, white peppercorns and bay leaves. Bring to the boil, reduce heat to low and simmer for 1 hour.
- When all the ingredients become tender and you’re satisfied. Season well with salt, sugar, white pepper and lemon juice to taste, along the way you have to taste it by yourself. When satisfied, remove from heat. Serve hot in a bowl. Garnish with parsley if desired. (This time I used Chinese celery as picture shown, adding a touch of oriental flavour. Hehe…) Serve with garlic bread.
- You may use chicken stock instead, or vegetable stock to make a vegan soup.
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