I started with a gorgeous beef rump roast from Sonrise Ranch. The second night there was enough left to whip together this aromatic soup.
left-over pasture-raised beef roast, thinly sliced
1 quart beef stock, heated & salted to taste
2-4 small Cipollini onions, thinly sliced
several cloves garlic, pressed
1 inch piece of fresh ginger, finely grated
1 bunch broccolini, roasted in lard in a 375 degree oven until tender
naturally fermented soy sauce (I like Oshawa brand)
juice of 1 lime
cilantro leaves for garnish
Saute onions & garlic in the fat of your choice; I love lard for this purpose. Add hot stock, grated ginger & roasted broccolini. Place sliced beef in each serving bowl and ladle in hot soup mixture. Flavor with soy sauce and lime juice. Garnish with a few sprigs of cilantro.