1 Onion

3 lbs beef shank with bones

1/2 tsp ginger root powder

1 Star Anise

1 Bay Leaf

2 Whole Cloves

1/2 tsp fennel seeds

1 cinnamon stick (approx 3 inch)

12 Cups Water

Juice of one lime

5 ounce tenderloin steak

1 pound rice noodles

Cut the onion in half. Broil under high heat with cut side up. When carmelized remove from heat and set aside.

Cut beef shank into large pieces and place in stock pot with water. Bring to boil and add all the spices and the carmelized onion. Reduce heat and simmer 2-3 hours (or in crock pot 6-8 hours or until meat is tender).

Use slotted spoon to remove meat and bones. Strain the stock and return to low heat. Remove meat from bones and add back to stock.

Add lime juice and bring stock to a rolling boil. THINLY slice the tenderloin. Prepare and drain noodles. Divide noodles between 4-6 bowls and place tenderloin on noodles. Pour hot broth onto tenderloin. This should cook it slightly. ***If more cooking is desired add tenderloin to boiling broth for a minute and then place on noodles and pour on broth.

Garnish with chopped onions, been spouts, fresh cilantro leaves, red chiles or whatever else you enjoy.


To refill your dressing kit. Simple instruction work for both the 500 & 750 ml bottles. Place your Bay Leaf (included in your order) and the ingredients in the herb packet in the bottle. Fill with choice of vinegar about 1/3 of the bottle volume. Swirl in bottle. Do not shake or herbs will stick in neck of bottle. Let sit 15 minutes or more. Add Oil to level of bottle that allows easy shaking of ingredients. I usually fill to the "shoulder" of the bottle.

Remember if you have questions or difficulties pleae e-mail me. I am happy to be of service.


2-4 Lb Brisket

Dry Brisket Rub (ingredients come in a pack that are coarsely mortared or crushed with a rolling pin)

Rinse your Brisket (or similar cut) pat dry then firmly rub with our special Brisket Rub. Tightly wrap in plastic wrap, marinate 12-24 hours.

Remove plastic wrap, brush or rinse whole herbs from meat. Place in crock pot with small amount of beef broth or water. Allow to cook until tender, 8-12 hours.

Serving Suggestion


Wonderful addition to the anti-pasta tray !!!

One block cream cheese

1/2 cup grated parmesan

Italian Blend Herbs

1 pound ham slices

1 bunch green onions

Allow cream cheese to soften then mix in 1 tsp Italian Herb Blend and parmesan cheese.

Spread cheese blend on slices of ham. Place whole green onion at top of ham slice and roll.

Trim excess onion and slice into pinwheels.

Enjoy !!



  • About 6 cups chopped roma or plum tomatoes
  • 2 cups tomato sauce
  • 1 small can tomato paste
  • 6 cloves garlic thinly sliced
  • 1 large onion chopped
  • Olive Oil
  • Italian Spice Blend
  • Fine Sea Salt and Cracked Pepper to taste
  • 1-2 Bay Leaves

  • Place a 4-6 quart heavy duty pot on low heat. Pour enough olive oil in pot to cover bottom of pan about 1/8 inch deep. Bring to medium hot (do not get hot enough to smoke).

    Add onions and slowly cook until soft. Add Garlic and allow to cook until tender. Do not allow to brown. This will make your garlic bitter. Add Crushed/Chopped tomatoes. (High quality canned tomato products are fine. I prefer organic)

    Allow to cook for 10-15 minutes at medium heat. Add tomato sauce and paste then whisk until smooth. Cover and simmer for about 5 minutes.

    Add 2-3 Tbs Italian Spice Blend, Salt, and Cracked Pepper to taste. Cover and simmer for at least 2 hours stirring often. Allow to cool.

    Cook 1-2 pounds of your favorite pasta. Toss pasta with olive oil. Cover with sauce to taste.

    Toss and serve with crusty Italian Bread