Beef Shin Broth with Ginger, Chilli and Noodles
By OcadoLife
Published on 22 August 2023
If you’re a fan of pho, you’re going to love this Beef Shin Broth with Ginger, Chilli and Noodles, from chef, food writer and cookbook author Gill Mellor. “This is a hearty broth made with a thrifty cut that’s packed with flavour,” says Gill. “Shin is best when cooked gently for hours, until it’s falling-apart tender, and the resulting stock is deliciously rich. Then it takes just minutes to elevate it into this wonderfully fragrant noodle dish.” Looking for more beef recipes? Look no further.Time and servings
3 hrs 25 minsTotal time
4Servings
25 minsPrep time
3 hrsCooking time
Ingredients
- 1 x 500g pack diced beef shin
- 1 tbsp sunflower oil
- 2 large carrots, halved lengthways
- 1 onion, quartered
- 4 garlic cloves, bashed
- 2 lemongrass stalks, bashed
- 1 x 5 cm piece of ginger, finely sliced
- 1 red chilli, chopped, plus extra to serve
- 4 nests dried medium egg noodles
- 2 tbsp cider vinegar, plus a little extra
- ½ tbsp runny honey
- 4 tbsp (approx.) tamari, plus a little extra
- 2 tbsp toasted sesame oil
- 4 salad onions, trimmed and thinly sliced
- 4 chestnut mushrooms, thinly sliced
- 1 tbsp sesame seeds, toasted
- 30g coriander, torn
- 1 lime, cut into wedges or slices
Method
Step 1
Heat a large casserole dish over a high heat. Evenly brown the beef in the oil for 4-5 mins, turning occasionally.Step 2
Add the carrot, onion, garlic, lemongrass, ginger and chilli to the pan with 1.5 L water and bring to a simmer, skimming any scum. Reduce the heat, then cover and cook for 2½-3 hrs until the shin is falling apart.Step 3
Using a slotted spoon, remove the beef and carrots to a plate. When cool enough, chop the carrots into chunks.Step 4
Pour the broth through a fine sieve into a clean pan; discard the strained ingredients. Place the broth back on a medium heat and bring to a simmer, skimming any excess fat.Step 5
Meanwhile, cook the noodles as per pack instructions. Drain, then add to the broth, along with the beef and carrots, plus the vinegar, honey, tamari, sesame oil, salad onions, mushrooms and sesame seeds. Cook for 1-2 mins, then add the coriander. Season with salt, more vinegar and tamari to taste; ladle into bowls. Serve with lime for squeezing over, and extra chopped chilli.