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1 medium onion, quartered
3 bulbs of garlic, peeled
2 cups water
½ cup soy sauce
2 teaspoons sugar
6 hard-boiled quail eggs or 2
hard-boiled eggs, to serve
Boiled Beef and Stock:
1 kg boneless skirt steak, or other
stewing beef parts like
chuck, shin, shank or brisket
8 cups water
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Method:
Place the beef in a pot with the water,
bring to a boil and simmer for 10 minutes. Skim off all the
unwanted residue that rises to the top. Cover, reduce the heat
and simmer very gently for 1½ hours until the meat is just tender.
Remove the beef. Strain the stock and set aside, reserving it
for other dishes. Shred the meat and return it to the pot.
Add the remaining ingredients, except the quail eggs and bring to the
boil. Cover, then reduce the heat and simmer over low heat for
30 to 45 minutes, stirring from time to time until the beef is very
tender. Serve with the quail eggs and freshly steamed rice.
If desired, peel the hard-boiled quail eggs and add to the soup in the
last 5 minutes of simmering. The beef stock, prepared above, can
be kept frozen for 3 months. This simple and delicious recipe
requires little preparation although it does take some time to cook.
While waiting for the meat to cook, you can prepare the rice and a
vegetable dish or two to accompany the beef, along with a side dish of
kimchi.
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