Woolworths Taste – August 2019

ONTHEBOIL

So,howdoyoumakebonebroth?Followtheseeasysteps

andsoonyou’llbesippinglikeaCalifornianhipster

1 Makefriendswithyourbutcher,thenaskfor

soupbones.Youneedtheonesthatcontaina lot

ofcartilageandcollagen,suchasknuckles,neck

ortrotters,toreapmaximumbenefit.Marrow

bones,surprisingly,aren’trecommended,as

theycontainmostlyfatandusuallydon’thave

enoughmeatontheir,ahem,bones.

2 Blanchthebonestoremoveanyimpurities.

Simplyplaceina large(thebiggestoneyou

have)stockpot,coverwithcoldwaterandbring

toa boil.Cookfor 20 minutesata fastsimmer,

thendrain.Don’tskipthisstep.

3 YouMUSTroastthebonesata high

temperatureforabout 30 minutes.Roasting=

flavour.Donotbetemptedtoomitthis.Once

they’rebrowned(letthemgoalmosttothe

edge),removethebonesfromtheovenand

placeintothepot,includinganybrowned

bitsfromtheroastingpan.

4 Season.Youdon’tneedmuchmorethan

garlic,onions,saltandpepper,butyoucould

addcarrotsfora bitofsweetnesstobalancethe

flavour.Addenoughwatertocoverthebones,

butnottoomuchotherwiseyourbrothwill

bewatery.Thebonesshouldn’tbefloating.

5 Bringtheliquidtotheboil,skimmingthefat

offthesurfaceevery 20 minutesorsountilit’s

boiling.Reducetheheattoa simmerandcook

foraslongasyouhavetimefor,evenovernight

if youlike.Skimthesurfacewhenit looks

necessary.Youcanalsoaddapplecidervinegar

whileit’scooking,whichis saidtohelploosen

anddissolvethetoughbits.

6 Removefromtheheatandstraintoremove

anysolids.Allowtocool,dividebetween

containersandrefrigerateorfreeze.Cooling

is veryimportant:hotbrothis theperfect

environmentforbadbacteria.Addsomeice

if youlike,it shouldn’taffecttheflavourif you’ve

roastedthebonesforlongenough,ortransfer

toa wide,shallowcontainerwhereit’llloseheat

quicker.NEVERputhotbrothintothefridge,

thiswillpromotebacterialgrowthanddecrease

yourfridge’stemperature.

Can’tseeyourself

makingyourown

bonebroth?Woolies,

asalways,hasyourback.

Trythesereadymade

onesina pinch

PREP TALK

Chickenbonebroth

R39.99for 125 ml

Beefbonebroth

R39.99for 125 ml

B fbbh

Chi k bbh

BBQ CHARRED
BEEF WITH
SPICY NOODLES

Serves 4
EASY
GREAT VALUE
Preparation: 30 minutes
Cooking: 30 minutes

beef fillet 400 g
oyster sauce ½ cup
red chillies 4, finely chopped
sunflower oil 1 T
macadamia nuts
75 g, chopped and toasted
Woolworths egg or
wholewheat noodles 200 g,
cooked to package instructions
spring onions 2, sliced
very finely into lengths
sesame oil 1 T
pak choi, for serving

For the broth:
beef stock 2 cups
fish sauce 1 t
soya sauce ½ cup
lime juice 1 T

fresh ginger 1 t grated

garlic 2 cloves, finely chopped

star anise 2

1 Preheat the oven to 200°C.

Rub the oyster sauce all over the

fillet. Heat a cast-iron pan until

smoking hot and fry the fillet

for 2 minutes on each side, or

until charred, then roast for 15

minutes. Remove from the oven

and allow to rest. 2 To make the

broth, place all the ingredients

into a saucepan and simmer for

10 minutes. 3 Place the chillies

and oil into a small pan and stir-

fry for 2 minutes, or until slightly

crispy. Add the nuts. 4 To ser ve,

divide the noodles between

bowls. Slice the fillet and place

on top of the noodles, ladle over

the broth and spoon over the

chillies and nuts. Garnish with

spring onions and a touch of

sesame oil. Serve with stir-fried

or steamed pak choi.

DAIRY-FREE

WINE: Delaire

Bosmanskop 2017

TASTE AUGUST 2019 125

COVER

RECIPE