Beef Stock Recipes

Ginger & Chilli Beef Broth with Meatballs, Noodles and Asian Greens

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Ingredients

Meatballs

  • 500g organic beef mince
  • 2 spring onions – very finely sliced
  • 1 bunch coriander- stalks removed and finely sliced  (leaves set aside for garnish.)
  • ½  thumb sized piece of ginger – peeled and finely grated
  • ½  red chilli- finely diced
  • 1 clove garlic- finely minced
  • 1 teaspoon Urban Forager Beef Stock Concentrate
  • 1 egg – beaten
  • ¾ cup of fine sourdough breadcrumbs
  • Coconut oil for frying

Broth

  • 1.5 litres filtered water
  • 1 Tbspn Urban Forager Beef Stock Concentrate
  • ½ Tablespoon organic unpasteurised miso
  • 2 stalks of lemongrass outer layer removed and lightly bashed
  • 4 kaffir lime leaves
  • ½ thumb sized piece ginger -sliced
  • ½ red chilli – seeds removed
  • 1 tablespoon organic tamari
  • 2 tablespoons of mirin

To Serve

  • 1 pack of soba or ramen noodles- whichever you prefer
  • 1 large bunch of bok choy- washed and ready to steam
  • 1 additional finely sliced Spring onion and some extra chilli for garnish

Instructions

Meatballs (1 day before)

  1. In a large bowl – add the mince, garlic, spring onion and the coriander stalks
  2. Add the garlic, grated ginger and chilli
  3. Mix in the breadcrumbs, egg and tspn of Urban Forager Beef Concentrate
  4. Squish everything together with your hands!
  5. Form into about 12 golf sized balls, place on a tray with baking paper
  6. Cover, and refrigerate overnight

On the day

  1. Remove the meatballs from the fridge (20 mins before)
  2. In a large fry pan add the coconut oil
  3. Brown the meatballs and set aside

The broth

  1. In a large pan add the filtered water and Stock Concentrate
  2. Bring to a low boil
  3. Mix a little water to the miso and make a thinnish slurry, add to the Stock Concentrate
  4. Add the bashed lemongrass, lime leaves, the remaining chilli and sliced ginger
  5. Add the tamari and mirin
  6. Drop in the browned meatballs
  7. Simmer for 15 mins or until the meatballs are cooked through

Whilst the stock is simmering

  1. Lightly steam the Bok Choy and set aside
  2. Prepare and cook the noodles as per pack instructions.

To Serve

  1. Remove lemongrass, lime leaves, chilli  and ginger from the broth
  2. Taste and adjust seasoning if needed
  3. Ladle the broth, meatballs, bok choy and noodles into bowls
  4. Serve with a garnish of spring onion, coriander and chilli!

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