Clear Beef and Cassava Soup Recipe – A Delicious and Healthy Family Secret #8

This recipe is a secret family treasure passed down from a mother-in-law to her daughter-in-law after years of being a beloved dish at family gatherings. Behind its simplicity lies great attention to detail that makes its flavor so special. One of the key steps is removing the layer of fat that rises to the surface after the broth cools. This technique keeps the soup light, clean-tasting, and not greasy, even though it uses beef ribs and brisket.

Besides being delicious, this dish is also nutritious and healthy because most of the ingredients are boiled rather than fried. The combination of tender cassava, sweet carrots, and savory beef broth creates a warm, comforting taste. It doesn’t require advanced cooking skills — just patience and time to chill the broth for that crystal-clear, perfect result.

Ingredients

1. 1 kg cassava
2. ½ kg peanuts
3. 2 carrots
4. 500 g beef ribs
5. 200 g beef brisket (fatty part)
6. 1 onion
7. 6 cloves of garlic
8. 2 stalks of scallions
9. 3 tsp salt
10. 2 tsp sugar
11. 2 tsp pepper
12. 2 tsp seasoning powder

Instructions

1. Boil 500 g beef ribs and 200 g brisket until boiling, then skim off the fat that rises to the surface.
2. Pressure-cook the beef with 3 cloves of garlic, 2 tsp salt, 1 tsp sugar, 1 tsp pepper, 1 tsp seasoning powder, and 1 stalk of scallion (cut lengthwise).
3. Once cooked, transfer to a pot and let cool completely. Then refrigerate for at least 3 hours, or until the fat solidifies on the surface.
4. Boil 2 carrots for 3 minutes in boiling water. Remove and drain.
5. Boil 1 kg cassava for about 7–10 minutes or until tender. Remove and drain.
6. Fry ½ kg peanuts in moderately warm oil for 12–18 minutes (using an induction stove) or until crisp. Remove and drain.
7. Roughly chop 1 onion and 3 cloves of garlic.
8. When the broth has cooled, remove and set aside the solid white fat to prevent the soup from becoming cloudy or greasy.
9. Sauté the garlic and onion until fragrant.
10. Add the broth and beef, then bring to a boil again.
11. Finely slice 1 stalk of scallion and add it to the pot.
12. Add 2 tsp pepper, 2 tsp sugar, 3 tsp salt, and 2 tsp seasoning powder.
13. Boil for another 5 minutes to let all the flavors blend.
14. Once cooked, transfer to a serving pot.
15. Add fried shallots on top.
16. Don’t forget to sprinkle a bit of salt on the fried peanuts for extra flavor.
17. Arrange all cooked ingredients in a bowl: carrots, cassava, broth, beef, and finally the peanuts.
18. Garnish with fried shallots and prawn crackers.

This beef and cassava soup is more than just a homemade meal — it carries the warmth of family and the secret touch passed down through generations. With its clear, light broth, tender beef, and comforting cassava, each spoonful brings nostalgia and peace. This simple recipe proves that home cooking can be both elegant and deeply satisfying.

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