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Soups and Congees
8 ounces beef, brisket preferred
1/4 teaspoon whole Sichuan peppercorns
6 cloves garlic, smashed with side of a cleaver
2 two-inch pieces fresh ginger, smashed with side of a cleaver
3 quarts water
1/2 teaspoon coarse salt or 1/4 teaspoon table salt
1. Boil all ingredients until the meat is soft; about an hour.
2. Cool the meat about an hour, then shred and refrigerate it. Refrigerate the liquid separately, and when cool, remove the fat that congealed on the top.
Note: When ready to serve, mix meat and broth, and add cooked tentuk, if desired.