Recipe Thai beef broth

The day before, prepare the dried ingredients of the broth

1. Wash and peel the carrot, cut it into rings. Chop the mushrooms in strips. Peel the ginger and red onion, cut them into rings. Peel the garlic clove, cut it into slices. The pieces obtained must be an average thickness of 5 mm. Cut the pepper in half, seed it. Wash, sponge and effect the herbs.
2. Place all the broth ingredients on the sets of your dehydrator. Dry herbs and vegetables, referring to the temperatures and durations indicated below.
3. Meanwhile, cut the rumsteck pavement into 5 to 8 mm thick strips and place them in a bowl. Add the olive oil, soy sauce, chili and ginger powder, then mix. Leave to marinate for 2 hours in the fridge.
4. Place the beef strips on a tray of your dehydrator, placing a sheet of absorbent paper beforehand. Dry them by referring to the indications below.

On D -Day, cook the Thai beef broth and enjoy!

1. Heat 700 ml of water in a saucepan. When the water shudder, add the dehydrated vegetables and coarse salt. Cover and cook for 15 min over low heat. Add the rice vermicelli and dehydrated beef strips, then cook for another 5 min.
2. Divide the beef broth into hollow plates. Serve accompanied by effective coriander, fresh Thai basil leaves, soybean germs and a dash of lime juice. Enjoy immediately!

Drying frame

Ginger: 55 ° C for 5 hours
Carrot: 55 ° C for 10 a.m.
Beef: 55 ° C for 10 a.m.
Red pepper: 55 ° C for 6 p.m.
Paris mushroom: 50 ° C for 6 p.m.
Red onion: 50 ° C for 10 hours, after 4 hours of drying, separate the washers and turn them over.

Find our full repository table here, times are indicated for the use of a dehydrator Le Parfait.

Tip: Double the quantities of dried ingredients and keep them in an airtight jar or in a vacuum bag, cool and sheltered from light, in anticipation of a next recipe!

Find our full repository table here, Times are indicated for the use of a dehydrator Le Parfait.