BEEF, GINGER & SHALLOT NOODLE SOUP

SERVES 4. PREP 45 MINS. COOK 2 HRS

INGREDIENTS

• 1.5kg beef bones, cut into small pieces

• 2 tbsp sesame oil

• ¼ cup (60ml) extra virgin olive oil

• 1 onion, roughly chopped

• 2 garlic cloves

• 3 celery stalks, roughly chopped

• 100ml Chinese rice wine (shaohsing)

• 2 star anise

• 25g dried shiitake mushrooms

• 1 bunch Chinese broccoli, trimmed

• ¼ cup (60ml) dark soy sauce

• 300g rice noodles, cooked to packet instructions

GINGER AND SHALLOT OIL

• ½ cup (125ml) grapeseed oil

• 2 tbsp sesame oil

• 6cm piece ginger, cut into matchsticks

• 4 long green shallots, thinly sliced

METHOD

1 Preheat oven to 220C. Place beef bones on a lined baking tray, drizzle with sesame oil, and roast for 20-30 minutes until the bones are golden brown. Remove from the oven and set aside.

2 For the ginger and shallot oil, place oils into a small saucepan over medium heat until the oil reaches 180C on a kitchen thermometer. Add the ginger and shallot, stir, and set aside to infuse.

3 Meanwhile, place olive oil in a large saucepan over medium heat. Add the onion, garlic and celery and cook for 3-4 minutes until translucent. Add shaohsing and cook until reduced to a glaze. Add the roasted beef bones, star anise, shiitake mushrooms and 3-4L water, or enough to just cover the bones. Bring to the boil, skimming off any impurities that rise to the top, then reduce heat to low and cook for 1 hour 30 minutes to 2 hours, until the stock is fragrant and full of flavour.

4 Remove stock from heat and remove the beef bones. Shred any meat from the bones, discarding the bones, and set aside with the shiitake mushrooms. Strain and reserve the stock, discarding any other solids, then add the Chinese broccoli and dark soy to the stock. Season to taste.

5 Divide noodles between serving bowls and ladle over stock. Top with shredded beef, reserved shiitake mushrooms, and drizzle with ginger and shallot oil, to serve.