Beef And Pumpkin Soup
10 Minutes
6 SERVINGS
INGREDIENTS
Beef- Ribeye Aged
- 500g Sadia Ribeye Aged
- 2 litres water
- 1 large onion (halved)
- 2 tsp salt
- ½ tsp whole black peppercorns
- 1 bay leaf
- 2 sprigs thyme
- 500g pumpkin (peeled and cut into cubes)
- 150g shiitake mushrooms (stems removed and caps
- sliced)
- ½ small cabbage (roughly chopped)
- 1 basil sprig
- 3 Tbsp fish sauce
- 2 Tbsp fresh lime juice
- Fresh basil leaves, for garnish
METHOD
- Keep the Sadia Ribeye Aged sealed and thaw it in the chiller for 24 hours before use. Portion out 500g and slice into 1-inch steak, then cut into chunky cubes.
- Place the beef, water, onion, salt, peppercorns, bay leaf and thyme into a pressure cooker. Lock the lid and cook on high pressure for 25 minutes.
- Allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure and open the lid.
- Add the pumpkin, shiitake mushrooms, cabbage and basil sprig. Bring the soup back to a gentle simmer and cook for 8–10 minutes, until the pumpkin is tender.
- Remove the basil sprig. Stir in fish sauce and lime juice, adjusting seasoning to taste. Serve hot and garnish with fresh basil leaves.
Sadia Beef Ribeye Aged
100% Quality Beef
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