1200g sirloin, 1 beef shank, 1 stalk of spring onion, some ginger, 6L water.
SEASONINGS:
Some salt.
PREPARATION :
1. Rinse spring onion and cut into sections; Peel, rinse and slice ginger.
2. Rinse and drain sirloin and beef shank; Blanch in boiling water for 1 minute; Remove and immediately rinse in running water for a while; Pat dry.
3. Add all ingredients and pour 6L water into a large pot; Bring to the boil over a high heat; Keep on boiling for a while; Skim off the foam and blood clots on the surface; Simmer over a low heat for 5 hours.
4. Turn off the heat; Skim off the grease on the surface; Strain the stock through a sieve; Flavor with seasonings. Ready to serve.
