How a Chinese chef makes Corned Beef Soup! (雜菜煲鹹牛肉)

Por Made With Lau · 90 min

Ingredientes

Modo de preparo

1. Rinse the corned beef and soak it in clean water for 5 to 10 minutes.
2. Prepare the vegetables: halve the cabbage lengthwise, cut the celery into about 2-inch pieces, cut the daikon into quarters lengthwise, cut the carrot into large rolling-cut pieces, and cut the potato into large triangles. Slice the ginger.
3. Mix the light soy sauce, rice vinegar, sugar and oyster sauce until combined, taste and adjust, then stir in the chili oil.
4. Cover the corned beef with water in a large pot, bring to a boil on high heat with the lid on, flip it after about 5 minutes, and boil for about 7-8 minutes in total. Discard the water and set the beef aside.
5. Put the chicken broth, hot water, ginger and corned beef in a stock pot. Bring to a boil on high with the lid on, then simmer on low for 25 to 30 minutes.
6. Uncover, add the daikon, potato, celery, carrot and cabbage, and bring back to a boil covered on high. Then simmer on low for another 15 to 20 minutes.
7. Turn off the heat and remove the corned beef. Arrange about half the vegetables on a serving platter.
8. Slice the beef across the grain into about 1/4-inch slices and lay them over the vegetables.
9. Serve with the dipping sauce and a bowl of the soup.

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