✅ Step 1: Ingredient List
Here are the main ingredients needed to make Beef and Vegetable Soup.
| Category | Ingredient | Quantity | Notes (Emoji & Description) |
|---|---|---|---|
| Main | Beef (Brisket or Shank) | 500g | 🐄 Cut into chunks, suitable for simmering |
| Vegetables | Potato | 2 (approx. 250g) | 🥔 Peeled and cut into chunks |
| Carrot | 1 (approx. 150g) | Peeled and cut into rolling chunks | |
| Onion | 1 (approx. 150g) | Cut into chunks | |
| Tomato | 1 (approx. 150g) | Peeled and cut into chunks | |
| Cabbage / Napa Cabbage | 100g | Cut into pieces | |
| Other Vegetables (optional) | As desired | e.g., Celery, Mushrooms, Broccoli, etc. | |
| Aromatics | Ginger | 3-4 slices (approx. 10g) | |
| Bay Leaves (optional) | 2 | Enhances aroma | |
| Peppercorns (optional) | A few | ||
| Other | Water | Approx. 1500ml | Adjust based on pot and ingredients |
👨🍳 Step 2: Instructions
Making Beef and Vegetable Soup emphasizes the handling of the beef, the heat control during simmering, and the timing of adding vegetables. Here are the core steps.
- 🐄 Prepare the Beef (Key Step):
- Cut the beef into chunks (approx. 3-4 cm cubes). Place in a pot with cold water, add a few slices of ginger.
- Bring to a boil over high heat, then skim off the scum. Remove the beef and rinse with warm water. This step effectively removes any gamey taste and impurities, resulting in a clearer and purer broth.
- 🍲 Simmer the Beef Broth Base:
- Place the blanched beef chunks into a clean stew pot. Add enough cold water (approx. 1500ml); the water level should cover the beef.
- Add the ginger slices, bay leaves (optional), and peppercorns (optional).
- Bring to a boil over high heat, then reduce to low heat and simmer gently for 1 to 1.5 hours, until the beef is tender. Using a pressure cooker can reduce this time to about 30 minutes.
- 🥕 Prepare the Vegetables:
- While the beef is simmering, peel and cut the potatoes and carrots into rolling chunks; cut the onion into chunks; peel and cut the tomato into chunks; cut the cabbage into pieces.
- Tip for peeling tomatoes: Make a cross incision on the top and blanch in boiling water for easier peeling.
- 🥬 Add and Simmer the Vegetables:
- Once the beef is tender, first add harder vegetables like carrots and potatoes. Continue to simmer for about 15 minutes.
- Then add vegetables that cook faster, like onions, tomatoes, and cabbage. Continue to simmer for another 15-20 minutes, until all vegetables are cooked through and tender.
- 🧂 Season and Serve:
- Season with an appropriate amount of salt to taste (Note: It’s best to add salt at the end to prevent the beef from becoming tough).
- You can add a small amount of pepper for extra flavor.
- Stir well, then serve. Optionally, garnish with cilantro or chopped scallions.
🌟 Step 3: Seasoning Ratio & Nutrition Info
The seasoning for Beef and Vegetable Soup is relatively simple, relying mainly on the natural flavors of the ingredients.
| Seasoning | Precise Amount (g) | Notes (Emoji & Description) |
|---|---|---|
| Table Salt | 5-8g (approx. 1-1.5 tsp) | Provides saltiness; adjust to taste at the end |
| Pepper | 1-2g (approx. 0.5 tsp) | White or black pepper can be used; enhances flavor and aroma |
| Ginger | 10g (approx. 3-4 slices) | Removes gaminess, adds aroma |
💡 Chef’s Tips (TIPS)
- Choosing Ingredients is Fundamental: Opt for beef brisket or beef shank; they have connective tissue and meat, making them suitable for long, slow simmering and resulting in a better texture.
- Blanch Thoroughly: Starting the beef in cold water for blanching more effectively coaxes out blood and impurities, resulting in a clearer broth and purer flavor.
- Sufficient Heat is Key: Simmering beef requires low and slow heat. Enough time is crucial for the beef to become tender and flavorful. Patience is the key to deliciousness.
- Add Vegetables in Stages: Add vegetables in batches according to their required cooking time. For example, add carrots and potatoes first, tomatoes and cabbage later. This ensures all ingredients reach their ideal texture.
- Salt at the End: Always add salt at the end. Adding salt too early can cause the proteins in the beef to coagulate, making it difficult to tenderize and potentially resulting in tough meat.
- Flexible Pairings: The types of vegetables can be flexibly adjusted according to the season and personal preference. Consider adding daikon radish, corn, or Chinese yam, for example.
