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Beef Consomme with Cilantro

Source: The Heritage of Chinese Cooking
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Active Time:  20 Minutes
Total Time:  3 Hours 5 Minutes
  Serves 6
The simple, yet precise nature of this soup places it firmly in the sophisticated and cosmopolitan city of Guangzhou (Canton), the gateway to foreign trade from as early as the mid-eighteenth century.
8 cups clear Supreme Chicken Broth, strained
1 cup sake (Japanese rice wine)
1 lb prime-quality beef filet (eye fillet), trimmed of excess fat and sinews
salt and pepper, to taste
1/2 bunch cilantro, washed well, dried and chopped into 1-inch lengths, including stems
Other necessary recipes:
Supreme Chicken Broth
Beef Consomme with Cilantro Recipe at
In a stockpot, bring the chicken broth to a boil. Add the sake and simmer gently. Slice the filet in half lengthwise and lay the open side down on a cutting board. Cut evenly on the diagonal into slices 1/4 inch thick.

Add the beef to the broth, and bring to a boil over medium heat. Reduce the heat to low and simmer for 1 minute. Adjust for seasoning, adding salt and pepper, if desired.

Add the cilantro, stir gently once or twice to combine and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 470
Fat. Total: 18g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 534mg
% Cal. from Fat: 34%
Cholesterol: 163mg
Protein: 57g
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