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Episode 122: Master Meat Broth
A classic base for delicious soups and sauces, Ming's Master Meat Broth is a delightful variation on the classic French jus de veau, a lightly thickened broth from veal bones. Ming uses his East-West broth to make Five-Spice Beef Noodle Soup, Grilled Lamb Loin Chops with Wild Mushroom Ragout, and East-West Beef and Bean Stew. Guest chef Michael Lomonaco then joins him, creating Charred Beef Medallions with Poblano Sauce.
