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Ingredients: -- 750 g piece beef brisket on the bone -- 21 water -- 2 bay leaves stem of lemon grass, 10 cm long -- 1 tablespoon oil -- 1 onion, thinly sliced from top to base -- 2 cloves garlic, crushed -- 2 tablespoons grated fresh ginger -- 10 candlenuts, chopped rougbly (see basics) -- ½ teaspoon ground turmeric -- 1 tablespoon light soy sauce -- 2 cups finely shredded chinese cabbage -- 1 cup bean sprouts -- 1 red capsicum, thinly sliced Preparations: 1. Place brisket in a large pan, fat side down. Fry over medium heat until brown. 2. Add water, bay leaves and lemon grass, bring to the boil. Reduce heat to low, cover, simmer for 2 hours. Remove brisket from stock, discard fat and bone cut meat into 1 cm cubles, strain the stock. Return stock and meat to pan. 3. In a small pan, heat oil Add onion, garlic, ginger, candlenuts and turmeric, stir-fry 3 minutes. 4. Place onion mixture in larger pan with meat and stock. Add soy sauce, simmer for 20 minutes. 5. Combine cabbage, bean sprounts and red capsicum in a large bowl. Pour enough hot water over to cover, leave to stand 2 minutes, drain. 6. To serve, place cabbage mixture in serving bowls, pour soup over the top. Note: soup can be prepared 3 days ahead up to step 3.
Periplus
