Braised Beef Shank in Chinese Hot and Sour Soup (Sup Sapi Asam Pedas) ala Dentist Chef

Braised beef shank in hot and sour soup

Nothing possibly better than a tender braised beef meat and a melted bone marrow in a cold and rainy days. Chinese hot and sour soup is one of ancient secrec that belived to booster your imune system and warmed the digestive system through a hard winter. There’s several repices for hot and sour soup available, but i thing this version is really suits for my licking. This hor and sour soup maybe similiar to PINDANG, a hot and sour soup from South Sumatras Province with a little tangy flavour from a sweet soy sauce. PINDANG got the sour from tamarind paste instead of black vinegar, but actually i use both of them within this soup. Another popular braised beef recipe from Indonesia is SEMUR, a tangy sweet soy sauce braised beef with a lot of  spices.

Chinese Hot and Sour Soup Beef Shank with Bone Marrow

When you dealing with beef shank, choose the beef shank that contains more meat attached to the femur bone. Since the braised beef shank meat will shrink in the cooking process. Choose the bone-in shank with similiar size for similiar doness.  Always put the marrow bone facing up to prevent it melted and dissolved during the process. I got the bone-in beef shank in traditional butchers, note that the bone cutting is ir i regular, hehehe. But brought it amazingly cheap, 3 beef shank with sufficient meat still attached and weighted about 4 kilos for 15 USD.

Resep sup sumsum sapi asam pedas

Braised bone-in beef shank is called SUP SUM-SUM SAPI ASAM PEDAS or hot and sour bone marrow soup in Indonesia. Instead of the meat, the focus on the dish is the bone marrow. This soup is popular in North Sumatra  Province. Bone marrow soup or Sup Sum-Sum Sapi usually serve with a large dingking straw or sedotan to suck the bone goodness.

Tender beef shank with melting bone marrow in Chinese Hot and Sour Soup

 

Ingredients:

Chinese Hot and Sour Beef Soup Recipe:

• 4 kg bone-in beef shank or 1,5 kg beef meat (knuckle)
• 1 tsp tamarind paste
• 2 tbsp chinese black vinegar
• 10 chillies or more
• 1 tbsp HOMEMADE GARAM MASALA SPICE MIXTURE
• 1 tsp brown sugar
• 3 cm ginger
• salt and pepper to taste
• 3 kaffir lime leaves, deveined
• 4 lemongrass, bruised
• 2 tbsp sweet soy sauce
• 6 cherry tomatoes, cut in half
• 1 ripe tomatoes, deseeded, diced
• 6 beef cups stock/water
• 2 tbsp vegetable oil
• lemon basil leaves for garnish

Hot and sour soup spice paste :

• 10 shallot
• 12 garlic
• 6 red chillies cayenne pepper
• 6 or more cabe rawit or birds eye chillies
• 1 tbsp HOMEMADE GARAM MASALA SPICE MIXTURE
• 4 cm ginger
• 3 cm turmeric
• salt to taste

Instruction :

• Season the bone-in beef shank with garam masala, salt and pepper, marinade overnight in the fridge.
• Heat up 1 tbsp oil  until sizzling hot, sear the shank all over, make sure all surface are throughly seared. set aside
• Heat up the 2 tbsp oil in a heavy bottom sauce pan, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge when it throughly cooked.
• Add lemongrass, kaffir lime leaves, all tomatoes and the seared beef shankel. Stir another minute.
• Pour the  stock and put the rest of the ingredients, arrange the beef shank bone marrow facing up, bring the liquid to boil.
• Reduce the heat and simmer until the hot and sour beef soup broth is thicken about 1-2 hours.
• Serve with steaming hot rice

You may also like :