How To Make Beef Consomme With Star Anise Cambodian Khmer Southeast Asian Food Recipe

Prep Time: 30 mins

Cooking Time: 2 1/2 hours

Anise has many different names and comes in several different Plant Species. Some of the more common names and varieties are:

• Anise
• Aniseed
• Pimpinella anisum
• Illicium verum
• Star Anise
• Japanese Star Anise
• Anisette
• Star Aniseed

The "real" Anise plant grows in Southwest Asia and the Mediterranean Regions and is a flowering plant of the Apiaceae family. If you are wondering what the flavor of Anise is, think of Licorice (liquorice), Fennel and Tarragon.

Anise is used as an ingredient in many recipes from Alcohol (Absinthe, Anisette, Arak, Ouzo, Mastika, Jagermeister, Sambuca, Raki and more) to Soda Pop (Root Beer) as well as many foods. Anise is often a common ingredient to make Curry.

For this recipe we will be using an Anise "Imitator" called Star Anise. Star Anise tastes just like regular Anise but is often easier to find, less expensive and easier to keep. Star Anise is a spice that often replaces Anise in baking an liquor manufacturing. Star Anise is generally found in Northeast Vietnam, India, and Southwest China as well as many other areas of Asia.

Star Anise has been used for medicinal purposes such as Rheumatism, stomach settling, and many other uses in Traditional Chinese Medicine. It is even added to some over the counter medicines in the West.

Now that we have some background information about Anise and Star Anise, let's take a look at the Ingredients for making Beef Consomme with Star Anise:

This recipe calls for Clarified Beef Broth which means that you will need to slowly simmer the meat. The meat becomes very tender and has a rich flavor. Let's look at how we prepare this delicious recipe:

• Put the Meat in a Pot and cover with cold water. Bring water to a Gentle Boil.
• Occasionally Skim any fatty froth from the top. Continue to skim until no more froth appears.
• Drain the meat and set aside.
• Put the Eggs in a Pot and cover them with water. Bring to a Gentle Boil and simmer for about 3 1/2 minutes until they are Soft Boiled.
• Run the soft boiled eggs under cold water for a few minutes to cool them.
• Take the Shells off the eggs and put them in the refrigerator.
• Heat the Oil in the Pot that you simmered the meat in on medium-high heat.
• Fry the Garlic until Golden Colored then set it aside.
• Add the Sugar to the Oil and cook until it starts to caramelize.
• Add the Beef, Fish Sauce, Fried Garlic and Star Anise.
• Add just enough Water to cover the ingredients and simmer over low heat until meat is tender. (About 2 hours)
• You will need to add more water periodically as the liquid evaporates. Always make sure the meat is fully submerged and covered. This mixture is now the "Consomme".
• Cut the Eggs in Half (the long way) and add them to the Consomme.
• Add the Tomatoes right away and cook for about 5 minutes.
• Add the Coriander (Cilantro) Leaves (or sawtooth herb leaves if using as substitute) and Green Onions.
• Serve Immediately.

That's it! You are now ready to eat this delicious and healthy recipe!

Chanang Tay! (That's Delicious!)

The recipes below are Traditional Cambodian Recipes that have been passed down from generation to generation. Cambodian Cuisine has a very distinct flavor and uses a variety of Herbs and Spices to create tastes unique from this tiny Southeast Asian country!