Ingredients:
- Beef short ribs, 1kg, bone-in
- Radish, 1, about 600g, peeled and cut into bite-sized pieces
- Onion, 1, peeled but left whole
- Garlic, 4 cloves, peeled
- Fish sauce, 2 tablespoons
- Spring onions, chopped to garnish
- Salt and white pepper, to taste
Instructions
- Trim the short ribs of any excessive fat and silverskin. Place in a pot, cover with water and bring to a boil. Let it boil vigorously for 10min. Pour our the water and rinse thoroughly in running water, making sure to use your fingers to “scrub” the bits of scum away from the ribs.
- Add the blanched ribs into the inner pot of the Thermos® Shuttle Chef® and enough water to fill the pot 80% full. Bring to a boil, then lower heat to simmer for 30min, uncovered. Skim off any scum or oil that floats to the top.
- Add all the other ingredients and more water if necessary to ensure the pot is 80% full. Simmer for 20min, covered.
- Place the covered inner pot into the Shuttle Chef® outer pot. Leave on your counter top for at least 3 hours.
- Discard the onion, garnish with spring onions, season to taste, and serve.
If you’re fastidious about having a clear soup, you can cool the soup to room temperature, refrigerate it, and remove the solidified fat.
Recipe and photos courtesy of Mrs. Esther Goh and Mr. Daniel Goh at http://danandesther.tumblr.com/
