Beef-Tea Shooter with Egg Yolk

Ingredients

• 2 onions
• 1 Carrot
• 2 tsp oil
• 1 star anise
• 1 glass beef stock
• 250 g ribeye steak
• Salt
• freshly ground pepper
• Tabasco
• Worcestershire sauce
• 15 g glass noodles
• 6 tbsp oil
• 4 egg yolks
• parsley (for garnish)

Instructions

1. 1.

   Wash the onions and quarter them with skin on. Thoroughly brush the carrot and cut into pieces. Heat oil in a pot. Sauté onions and carrot until golden. Add star anise and pour in beef stock. Add ribeye steak and simmer for 20 minutes. Remove the meat (use elsewhere, e.g., for salad or soup). Strain the stock and reduce to about 120 ml over high heat. Season with salt, pepper, Tabasco, and Worcestershire sauce.

2. 2.

   Soak glass noodles in lukewarm water for 15 minutes. Drain noodles and press between kitchen paper to remove excess water. Heat oil in a large non-stick pan. Fry noodles in four batches until crisp, forming a “flower” shape. Drain on kitchen paper. Place one egg yolk in each glass and carefully pour the hot consommé over it (stir if desired). Top with noodle flower and garnish with parsley. Serve.