|From Marks Daily Apple|
I did have some beef stock and a stock made with beef pork and lamb that I used to add some extra flavors. I also was not able to find fresh ginger, which was really odd, however I did find some fresh ginger paste in a tube that I used in copious amounts.
I charred the onions as directed and after the onion was nicely charred and added about 4 Tbsp of ginger to the pan to pick up on the char flavor. I added those to my simmering stock, then browned the chuck roast on all sides before adding it to the pot.
Then I added the spices, a cinnamon stick, some toasted fennel, cardamom and mustard seeds to a T-sac , unless they are too small, I use these instead of cheesecloth in any recipe that calls for it. They are incredibly handy.
I let all of that simmer for about 3 hours,removed the spice sack, then cooled it overnight in the fridge. The next day I skimmed the fat from the top, removed the meat and shredded it before adding it back to the pot and bringing to a boil.
I chopped a bunch of swiss chard and added it to the soup, then added in a small container of sliced mushrooms and a small flat of wild mushrooms. I let it simmer until the chard was wilted and served with a bit of Parmesan cheese. The smell is incredible and the taste is reminiscent of Vietnamese Pho.