Beef and Mooli Broth

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recipe by Kenwood

  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
  • Calories icon
based on 2 ratings

Beef and Mooli Broth is a great wholesome dish and should be served with a couple of slices of crusty bread.

recipe updated Feb 10, 2022


  • Beef shoulder icon
    Beef shoulder
    400 g
  • Mooli radish icon
    Mooli radish
    400 g
  • Carrot icon
    150 g
  • All purpose flour icon
    All purpose flour
    10 g
  • Sesame oil icon
    Sesame oil
    1 tablespoon
  • Soy sauce icon
    Soy sauce
    1 tablespoon
  • Chili flakes icon
    Chili flakes
    1 pinch
  • Star anise pod icon
    Star anise pod
  • Ginger purée icon
    Ginger purée
    3 tablespoons
  • Garlic clove icon
    Garlic clove
  • Beef stock icon
    Beef stock
    1 kg
  • Green onion icon
    Green onion
  • Cilantro icon
    as needed


  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Medium bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Add beef shoulder and all purpose flour to a clean medium bowl
  4. Season
  5. Combine then set aside
  6. Fit stir tool to kCook bowl
  7. Add sesame oil to the kCook bowl
  8. Fit kCook bowl to kCook Multi
  9. Attach lid to kCook bowl
  10. Heat with filler cap removed - 140°C, speed 3
  11. Transfer content of medium bowl to kCook bowl
  12. Cook with filler cap removed - 2 min, 140°C, speed 4
  13. Cook with filler cap removed - 3 min, 120°C, speed 3
  14. Then add soy sauce, chili flakes, star anise pod, ginger purée and garlic clove to the kCook bowl
  15. Cook with filler cap removed - 2 min, 120°C, speed 2
  16. Then add beef stock to the kCook bowl
  17. Cook with filler cap removed - 1 hr 40 min, 98°C, speed 2
  18. Turn direct prep attachment to position 1
  19. Slice mooli radish and carrot into the kCook bowl with direct prep attachment
  20. Turn direct prep attachment to position 2
  21. Cook with filler cap removed - 20 min, 98°C, speed 2
  22. Season to taste
  23. Serve
  24. Garnish with green onion and cilantro
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