← Nouns Cooking · Chinese

Ingredients

• 500 g beef shin or shank (or oxtail), cut into 3 cm chunks
• 2 tbsp neutral oil
• 2 Onion, diced
• 3 cloves Garlic, chopped
• 3 celery sticks, sliced
• 2 Carrot, diced
• 3 tbsp Tomato purée (paste)
• 4 ripe tomatoes, chopped
• 2 Bay leaves
• 500 ml chicken stock
• 2 l Water
• 400 g white cabbage, cut into squares
• 2 Potato, peeled and diced
• 3 tbsp Ketchup
• 2 tbsp Sugar
• 1½ tsp salt, or to taste
• ½ tsp Black pepper
• ½ lemon, juiced (optional)

Method

1. Put the beef in a pot of cold water, bring to the boil and boil for 3 min. Drain and rinse.
2. Heat the oil in a large soup pot over medium heat and soften the onion, garlic, celery and carrot for 5–6 min. Stir in the tomato paste and cook for 1 minute, until it darkens.
3. Add the tomatoes, beef, bay leaves, stock and water. Bring to the boil, skim, then cover and simmer gently for 90 min, until the beef is nearly tender.
4. Add the cabbage and potatoes and simmer, partly covered, for 45 min more, until the potatoes start to break up and thicken the soup.
5. Stir in the ketchup, sugar, salt, pepper and lemon juice. Taste and balance: it should be sweet, sour and savoury all at once. Serve hot, with buttered toast if you like.

Tips

• Like most stews it tastes even better the next day.
• Check your stock and ketchup are gluten-free if that matters.

Sources

Written in our own words after cross-checking these recipes:

Made With Lau Taste of Asian Food Tiffy Cooks