Thick beef broth
4 servings
200 minutes
Thick beef broth is the foundation of Thai cuisine, infused with a rich aroma of spices and herbs. Its history dates back centuries when chefs sought ways to extract maximum flavor from meat ingredients. Oxtail slowly simmered in water with star anise, cinnamon, and lemongrass transforms into a fragrant essence of gastronomic pleasure. The broth has a deep, slightly sweet note from soy sauce and sugar, while fresh cilantro adds exquisite freshness. It is perfect as a base for soups, sauces, and noodle dishes. When prepared correctly, this broth becomes a culinary treasure that can be frozen and used in various Thai recipes, imparting a warm, rich texture.
1
Place all the ingredients (pre-cut) in a large soup pot, adding water to completely cover the beef tails (10–12 cm). Simmer for at least 3 hours, periodically checking the water level and adding more if necessary. You should end up with about 6 cups of broth.
- Bull's tail: 500 g
- Onion: 1 head
- Celery: 2 stems
- Fresh cilantro (coriander): 6 stems
- Garlic: 6 cloves
- Cinnamon sticks: 1 piece
- Anise (star anise): 2 pieces
- Lemon grass: 2 stems
- Sugar: 125 g
- Soy sauce: 100 ml
- Black peppercorns: 1 tablespoon
- Carrot: 2 pieces
2
Remove the tails and strain the broth, keeping the onion, carrot, garlic, and spices. The broth can be frozen for use in other dishes or used immediately with the cooked vegetables.
- Onion: 1 head
- Garlic: 6 cloves
- Anise (star anise): 2 pieces
- Carrot: 2 pieces