Our Simple beef and noodle broth
You don’t stop eating during the warmer months, do you?
Then you still have plenty of opportunities to incorporate bone broth into your diet. Sauté your vegetables in it, add it to your mashed potatoes, cook your grains with it, braise your chicken in it and make your favorite condiments and sauces using bone broth. The possibilities are so endless...
We love this fresh and clean beef broth recipe and the little zing of chilli always puts a spring in our step.
500ml Broth & Co Beef Bone Broth
1 teaspoon of shredded ginger
1 clove of garlic
½ teaspoon of Chinese 5 spice
100g shiitake mushrooms
100g enoki mushrooms
3 sprigs of spring onions, thinly sliced
¼ cup fresh fresh herbs such as coriander and Thai basil leaves
200g beef eye fillet cut into small cubes
1 large red chilli
Place the stock, ginger, garlic and spices in a saucepan and bring to the boil and simmer for 5 minutes
Cook the noodles in a separate saucepan of boiling water, drain and divide between 2 bowls
Cook the beef in the broth until just cooked and divide between the 2 bowls
Add the shiitake mushrooms in the broth. Once cooked ladle the broth and mushroom between the 2 bowls Add the enoki mushrooms to the hot bowls to cook
Garnish with fresh herbs, spring onion and chilli