Recipe: Yummy Beef shank & rice cake soup 牛腱年糕汤

Beef shank & rice cake soup 牛腱年糕汤. However, as beef shanks are cooked slowly at a low temperature, the nutritional value of this cut really comes out. Bone and cartilage are rich sources for important nutritional minerals, and as the beef shanks simmer/cook, the minerals are seep out and give the beef shanks a deep and rich flavor. The beef shank is the leg portion of a steer or heifer.

It is an ideal cut to use for beef bourguignon. As it is very lean, it is widely used to. They're super affordable and super tasty. You can have Beef shank & rice cake soup 牛腱年糕汤 using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Beef shank & rice cake soup 牛腱年糕汤

1. It's 1 of beef shank.
2. You need 2 cups of frozen rice cake.
3. You need 1 cup of mung bean sprouts.
4. It's 2 cups of sliced dakon raddish.
5. Prepare 4 of shiitake dried mushroom.
6. Prepare 1 of green chilli, optional.
7. It's 1 slice of prosciutto.
8. It's 2 tsp of fish sauce.
9. You need of Salt.
10. You need 2 tsp of sesame oil.

Beef shanks are a cut that have a section of leg bone, along with the meat that surrounds the bone. Inside the bone is succulent marrow, and the meat is tougher yet richly flavored due to the constant use the leg muscles receive. Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper.

Beef shank & rice cake soup 牛腱年糕汤 step by step

1. 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)..
2. Release pressure by allowing cold tap water running on the lid. Take out beef shank and cool down to room temperature before slicing..
3. 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..
4. Add rice cake, bean sprouts and cook for another 2 minutes. Season with fish sauce and salt..
5. 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..

Transfer beef shank to a plate. Pat shanks dry and rub all over with salt and pepper. Dredge shanks in flour, turning to coat. Transfer shanks to a large roasting pan. Add beef and brown well on both sides.