Cooking with Ribs, Lamb Shank : Soup Stock

Today i would like to share a little secret of my cooking especially when cooking beef/lamb in making soup/stew. This little tip is suitable for soups that are thick / creamy in nature as the ingredients used will cause the soup to be murky not clear. First of all.. credit goes to one of my idolised chef - Chef Wan: the food ambassador of Malaysia. It was back in mid 90's i watched his cooking show where he shared his little secret of having delicious meat after simmering for hours. So- let's start.

Coat any meat of your choice with sea salt, pepper & corn flour.

The one that i'm using in this post is a quarter of lamb leg.

Note: by coating the meat with seasoning & flour,

simmering it for hours till tender will help to regain the sweetness of the meat.

 

Heat the pan with olive oil or corn oil and

pan fry / sear the meat till the coating covering the meat is golden.

Once done in all sides of the meat, put it aside.

 

On the same pan, pour in more oil (if needed) and with medium heat,

caramalise 1 big yellow onion & 1/2 Australian big onion.

This may take a while. Caramalizing the onions this way would

result into a sweeter & creamy taste to the soup- and i find that using

a combo of yellow onion and Australian big onion gives better taste.

 

Once caramalised, put in the onions into the pot with the meat.

 

Pour water enough to cover the meat, put in a few bay leaves,

1 cube of knorr beef stock. Let it simmer till the meat is half tender then the stock is ready.

Note: when the meat is half tender- pour in the main ingredients of any soup that you wish to make and let it simmer till the meat tender.