Asian Beef Casserole

1. Wash the table top, pat dry with kitchen paper and cook in water (3 liters) with salt (2 teaspoons) for 2 hours. In the meantime, clean the vegetables: peel the shallots and cut into thin slices. Peel the carrots, cut into pieces approx. 4 cm long and cut into thin sticks. Clean / brush the mushrooms, halve and cut into slices. Clean and wash the spring onions and cut into rings. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and cut into fine cubes. Clean and wash the coriander, shake dry and cut. Put the rice noodles in hot water, let it steep for about 30 minutes, drain through a kitchen sieve and roughly cut up with kitchen scissors. Add the vegetables (shallot slices, carrot sticks, spring onion rings, garlic clove cubes, ginger cubes and chilli pepper cubes) after 1 hour of cooking with the cinnamon stick and the star anise. With sweet soy sauce (4 tbsp), light soy sauce (2 tbsp), fish sauce (2 tbsp), lime juice (1 tbsp), maggi seasoning (1 tbsp), sugar (2 tsp), sambal oelek (½ tsp), glutamate (½ tsp ), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (3 big pinches) and simmer / simmer for another 30 minutes. Take out the meat, the cinnamon stick and the star anise, remove the fat from the meat, cut the meat into strips / slices, return to the soup and simmer / cook for another 30 minutes. Finally add the rice noodles and the coriander. Heat everything and serve hot in Chinese soup bowls with appropriate soup spoons.

Tip:

1. The Asian beef casserole is also very suitable for freezing in stock!