Beef and Carrot Soup
Beef and Carrot Soup
I am making a very simple Beef and Carrot Soup for dinner tonight. Beef provides the necessary iron nutrition for my toddler and I am pairing it with carrots because they both do very well together.
My son loves carrots, so I have added a little more carrots just so that he can mix it into his rice for dinner. I am adding a few slices of ginger, just 5 thin slices (5 being the number of Grace) just so that the beef soup would taste really nice. My maternal grandmother used to make this really nice beef and carrot soup for us kids when we visit on Sundays. So this is a really nice memory for me.
I am also adding half a slice of dried cuttlefish into the soup to sweeten the broth. Cuttlefish has that magic touch to bring the soup together and make it extremely tasty. I will complete the soup tonight with Chinese Celery. I recently discovered that food stall holders have been using a lot of the Chinese celery as opposed to the Chinese parsley for their garnishing. It appears, and I think it is true as well, that the Chinese celery’s strong flavour works very well with meats in general.
Just a simple and very easy recipe for dinner. Cooked in a thermal cooker for a good 10-12 hours so that the meats will be tender and soft for toddler and delicious for everyone.
Recipe
Ingredients
250 grams Shin Beef cubes
2-3 medium Carrots
Half a Dried Cuttlefish (really good for flavour)
Sea Salt (adjust according to your tastebuds)
5 thin slices of Ginger
2 stalks of Chinese Celery (to be added into the soup just before serving)
Method
1. As I am using a thermal cooker, I need a large kettle of boiling water for the soup. I am boiling the meat for a good 15 minutes at high heat before putting it into the thermal cooker for slow cooking.
2. I got Shin Beef cubes as they are cheap and since I am slow cooking the meats, it will be tender by the end of the day anyway, so the cheapest cuts of beef will be good enough.
3. The only thing that I need to prepare would be the carrots and ginger as the beef cubes are already prepared by the butcher, so that’s very convenient as I am always short for time in the mornings.
4. Peel and cut the carrots into bite size pieces. Then put all the prepared ingredients into the pot (just like the picture above) for the grand opening ceremony. Pour the hot boiling water into the pot and turn up the heat. Boil at high heat for 15 minutes and by then you should also be able to smell the fragrance of the beef soup taking shape.
5. Come back by the end of the day to re-boil the soup. This time, add the chopped Chinese celery and boil until it bubbles. The soup is now ready to be served.
Bon Appetit!
Delicious beef and carrot soup