Thai beef broth with fried vegetable sticks and glass noodles

Ingredients for 6 servings:

• 500 beef soup meat, e.g. from the shoulder
• 1 ½ liters of water
• 2 marrow bones
• 1 onion(s)
• 5 carrots, possibly yellow, purple, orange mixed
• 200 g celery
• 1 stalk(s) leek
• 3 cm ginger, very fresh
• 100 g glass noodles
• 1 ½ tbsp clarified butter
• 4 tbsp sesame oil
• 2 tsp coriander, dried
• chili powder
• Salt
• 5 wild garlic leaves, fresh, if desired, depending on the season

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Beef soup with a twist

Heat the clarified butter in a large pot, sear the meat on all sides, and then add 1.5 liters of water. Add the bones, bring to a boil, skim off the egg whites, then cover and simmer for 1 hour. Peel and roughly chop the onion. Roughly chop half of the yellow and/or orange carrots. Trim and roughly chop the leek. Roughly chop half of the celery and add everything to the pot. Simmer for another 1 hour. Turn off the heat, roughly chop the ginger, and add it to the pot. Let it steep. In the meantime, prepare the vegetable sticks. Using a julienne cutter, cut the remaining carrots (yellow, orange, or purple) and the remaining celery into sticks. Heat the sesame oil in a pan until very hot and deep-fry the vegetable sticks. Remove from the pan before they brown too much and set aside. Cut the glass noodles into approximately 5 cm long pieces and soak in cold water according to the package instructions. Remove the vegetables and meat from the soup and season with salt, chili, and coriander. Cut the meat into small strips and return it to the soup. Place the fried vegetable sticks in deep bowls and pour the broth over them. Serve with the glass noodles and fresh wild garlic, if desired.