Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, beef shank & rice cake soup 牛腱年糕汤. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Fresh from the farm to your door. Fill Your Cart With Color today! The beef shank is the leg portion of a steer or heifer. In Britain, the corresponding cuts of beef are the shin (the foreshank), and the leg (the hindshank).
Beef shank & rice cake soup 牛腱年糕汤 is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Beef shank & rice cake soup 牛腱年糕汤 is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have beef shank & rice cake soup 牛腱年糕汤 using 10 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Beef shank & rice cake soup 牛腱年糕汤:
- Get 1 beef shank
- Make ready 2 cups frozen rice cake
- Take 1 cup mung bean sprouts
- Get 2 cups sliced dakon raddish
- Get 4 shiitake dried mushroom
- Get 1 green chilli, optional
- Prepare 1 slice prosciutto
- Prepare 2 tsp fish sauce
- Take Salt
- Take 2 tsp sesame oil
It is a well used, tougher part of the cow that encases a large marrowbone. It requires long slow cooking in liquid to break down the muscle fibres and become tender. The marrow in the bone gently cooks-out into the meat, adding to the fantastic flavor of the Beef Shank. This is a slow cook Beef.
Steps to make Beef shank & rice cake soup 牛腱年糕汤:
- Pressure cook beef shank for 20 minutes in 2 quarts of water. Flavor pack is 1 cinnamon stick, 5 ansie stars, 1 onion, 3 bay leaves, 1 tsp of each (fennal, dill, coriander seeds).
- Release pressure by allowing cold tap water running on the lid. Take out beef shank and cool down to room temperature before slicing.
- In a regular pot, pour half beef broth in. Add raddish, mushroom and sliced beef. Bring it to a boil and reduce to simmer for 15 minutes.
- Add rice cake, bean sprouts and cook for another 2 minutes. Season with fish sauce and salt.
- Transfer cooked soup into a stone pot and heat up the pot until boiling. Turn off the stove and top with sliced chili and half slice of prosciutto before serving.
The marrow in the bone gently cooks-out into the meat, adding to the fantastic flavor of the Beef Shank. This is a slow cook Beef. For another idea, try mixing this with some Ox Tail - for a rich, beefy meal! Dredge the beef shanks through the flour and coat it (skip this if you're low-carb). Melt the butter in a large oven-safe braising pan over medium to medium-high heat.
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