Serves: 4
Cook Using: HobMethod
- Place all of the ingredients into a large saucepan, bring to the boil, reduce the temperature and simmer for two hours. Using a large spoon, lift the beef out of the pan and place onto a plate.
- Remove the bone and any fat and using a knife and fork shred the meat into little pieces.
- Sieve the remaining stock to remove and discard the vegetables. You should be left with about 1 litre of delicious stock.
- Pour the stock back into the saucepan and bring to the boil, then reduce to a simmer and add the garlic, ginger, shrimp paste, sugar, chilli and fish sauce.
- Add the spring onions, Pak choi, noodles, cooked shin and coriander and simmer for another few minutes. Ladle into warm bowls and serve.
Ingredients
Stage One
- 700 g Northern Ireland Farm Quality Assured beef shin
- 1.5 litres Water
- 1 Large onion
- 2 Garlic cloves peeled and chopped in half
- 45 g Fresh ginger peeled and chopped
- 3 Celery sticks washed and roughly chopped
- 2 Carrots peeled and roughly chopped
Stage Two
- 1 Garlic clove crushed
- 30 g Fresh ginger peeled and grated
- 0.5 tsp shrimp paste
- 1 tsp brown sugar
- 1 Thai red chilli finely chopped
- 1 tsp fish sauce
- 4 spring onions
- 150 g Pak choi or baby spinach leaves
- 250 g cooked noodles
- Shredded beef shin
- coriander leaves
