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 10 Feb 2022


  • Beef shoulder icon
    Beef shoulder
    400 g
  • Mooli radish icon
    Mooli radish
    400 g
  • Carrot icon
    150 g
  • Plain flour icon
    Plain flour
    10 g
  • Sesame oil icon
    Sesame oil
    1 tablespoon
  • Soy sauce icon
    Soy sauce
    1 tablespoon
  • Chilli flakes icon
    Chilli flakes
    1 pinch
  • Star anise pod icon
    Star anise pod
  • Ginger puree icon
    Ginger puree
    3 tablespoons
  • Garlic clove icon
    Garlic clove
  • Beef stock icon
    Beef stock
    1 kg
  • Spring onion icon
    Spring onion
  • Coriander 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 plain 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, chilli flakes, star anise pod, ginger puree 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 spring onion and coriander
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