Sunday, July 30, 2006

Beef Sauce

250ml beef bone soup (see recipe below)

½ tsp Maggie seasoning
½ tsp worchestershire sauce
1 ½ tsp beef stock powder
1 tsp sugar

Flour paste ingredients:
20g butter
20g flour

Make flour paste: Melt butter over low heat. Add flour. Stir and mix well until smooth.
Bring Beef Bone Soup to boil. Add seasoning. Mix well and turn off heat.
Add flour paste into beef bone soup. Stir well to dissolve all particles. Cook over low heat for 20 mins.

Beef Bone Soup Base

2kg beef bones
60 g butter
6L water
9 tbsp tomato paste
1.5 carrot cut into wedges
4 stalks celery cut into sections
2 tomatoes cut into wedges
3 onions cut into wedges
12 cloves garlic chopped finely
4 bay leaves
1.5 tbsp mixed herbs
some peppercorns


  1. Wash beef bones. Chop into pieces.
  2. Heat up wok, add butter and melt it over low hear. Add beef bones. Stir fry over medium heat till half done.
  3. Add celery, carrot, tomato and chopped garlic. Stir fry till just tender. Add peppercorns and tomato paste. Stir fry till brownish golden color.
  4. Preheat oven to 210 degrees celcius. Put all stir fried ingredients into oven and bake for 30 to 45 mins (Stir and turn ingredients every now and then) remover from oven.
  5. Put baked ingredients into boiling water. Add mixed herbs. Simmer over low heat for another 3 hours ( while simmering, remover bubbles on top with small spoon)



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