A little late getting this post up, but I’ve been doing my best to stick to my “make two new recipes every month” resolution. Last month, I made straight-ahead dense chocolate brownies for the first time (and homigad. So good.) and this fragrant, healthy, simply made soup. I got a great piece of blade roast from our butcher that was juicy and tender after 8 hours in the slow cooker. The lemongrass and ginger were fantastically aromatic, lending a lot of flavour to the broth. As always, I added hot sauce to my own bowl which rounded out the dish beautifully. It’s cold and dreary in Toronto this week – this recipe is perfect to ward off the fake-spring blues!
1.5lbs of blade pot roast
3c low-sodium beef broth
5 thin slices of fresh ginger
2 stalks lemongrass, trimmed, bruised and sliced crosswise
1 ts each, salt and pepper
3 packages udon noodles
2 carrots, cut into matchsticks
1 sweet pepper, cut into matchsticks
1tb fish sauce
1 lime, juiced
1. Place the broth, 4 cups of water, ginger, lemongrass and salt and pepper into the slow cooker. Submerge the roast, cover and set the slow cooker to low for 8 hours.
2. When ready, remove the beef with a slotted spoon, place in a bowl and shred with two forks.
3. Skim as much of the fat off the top of the soup as possible, then add the carrots, peppers and noodles into the broth. Replace the lid and set the slow cooker to high for 10 minutes.
4. After the 10 minutes are up, return the shredded beef to the broth. Add the fish sauce and lime juice and give it a stir. Taste and adjust seasoning if necessary.