Recipe Inspiration

Ingredients...

25ml vegetable oil

50g root ginger, peeled and thinly sliced

5 garlic cloves, peeled and bruised

100g spring onions, sliced

1 cinnamon stick

250g carrots, peeled and chopped

250g celery, peeled and chopped

500g beef brisket joint

100g Essential Cuisine Asian Master Base

2.5ltrs water

1kg fine rice noodles, cooked to manufacturer’s instructions

Method...

1. Prepare ingredients as directed. Heat the oil in a suitable pan over a medium heat, add the ginger, spring onions and sweat for 4-5 minutes

2. Add the vegetables and cinnamon stick and sweat for a further 5–6 minutes

3. Add the remaining ingredients, bring to boil and simmer for 40-45 minutes or until the beef is cooked and the broth is fragrant

4. Remove the beef, shred and return to broth, check seasoning

5. Divide the noodles into warm bowls and pour over the hot broth

Chefs Tip

For a little extra citrus flavour add the zest of 1 orange to the recipe!