Quick Asian Beef Broth

Asian broth is wonderfully flavoursome and versatile, with a few vegetables and your preferred protein, you can create a moreish aromatic meal. Ultimately, it’s all about depth of flavour from the broth which, in this recipe, begins with The Natural Stock Co’s Beef Stock Concentrate.

stove top / versatile

Cook style

30 mins

Prep Time

10 mins

Cook Time

1 L

Makes

Stock Base

Ingredients

50g The Natural Stock Co Beef Stock concentrate
5 cups water
3 spring onions, roots trimmed then sliced into 3 cm lengths
50g fresh ginger, skin on, sliced 3mm thick
2 garlic cloves, crushed
2 star anise
2 tsp coriander seeds
2 cardamom pods, bruised
½ tsp szechuan pepper, crushed
1 bunch coriander roots, leaves picked and reserved

Seasoning

1 tsp fish sauce
2 Tbsp soy sauce
2 tsp caster sugar
1 lime, juiced
Pinch white pepper
Toasted sesame oil to taste
Chilli oil to taste

To Prepare

In a large pot, add all ingredients listed under broth base, cover and bring to a simmer for 30 minutes.
Turn off the heat and, if you have time, allow the flavours to further infuse for 30 minutes or leave until the broth cools.
Strain through a fine sieve into a large bowl or pot.
Stir through seasoning ingredients and adjust to taste.

Cook's note

Store, refrigerated, for up to three days or freeze until ready to use (up to three months).
Use this broth as a foundation to add flavour to many Asian recipes, such as laksa or curries.

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