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Milk Street: The New Home Cooking

3d Cookbook

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A textured beef broth with a flavor bomb of spices

Cinnamon, Beef and Noodle Soup

3½ hours

We first made this recipe with two cinnamon sticks, but its flavor didn't come through, so we tripled it and added anise seeds, as well. The broth was still balanced but much brighter. Instead of developing flavor by browning the beef, we got rich umami flavor from soy sauce. You can prepare the broth and meat up to three days ahead; refrigerate both until needed, then discard the solid fat from the surface of the broth and proceed.

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