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

Hey everyone, hope you’re 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. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Beef shank & rice cake soup 牛腱年糕汤 is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Beef shank & rice cake soup 牛腱年糕汤 is something that I’ve loved my entire life.

Season with salt and pepper if needed. Are Beef Shanks Tough or Tender? Since beef shank is the leg parts of the cow, it is a very tough, dry, sinewy piece of meat. Beef shanks are one of the most underrated cuts of beef in our book—they're super affordable and super tasty.

To get started with this particular recipe, we must first prepare a few components. You can cook beef shank & rice cake soup 牛腱年糕汤 using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Beef shank & rice cake soup 牛腱年糕汤:
  1. Take 1 beef shank
  2. Take 2 cups frozen rice cake
  3. Prepare 1 cup mung bean sprouts
  4. Take 2 cups sliced dakon raddish
  5. Get 4 shiitake dried mushroom
  6. Prepare 1 green chilli, optional
  7. Make ready 1 slice prosciutto
  8. Get 2 tsp fish sauce
  9. Make ready Salt
  10. Get 2 tsp sesame oil

Our Beef Shanks come two per package and, like all beef shanks, are cut from the Shank Primal, which is a portion of the leg and is used extensively for moooovement (like playing fetch). Return onion and garlic to the pan. Sprinkle thyme, oregano, rosemary, and marjoram over beef. Pour tomatoes and tomato paste into the pan.

Steps to make Beef shank & rice cake soup 牛腱年糕汤:
  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.
  6. Ready to serve and ENJOY!

Sprinkle thyme, oregano, rosemary, and marjoram over beef. Pour tomatoes and tomato paste into the pan. Fill the empty tomato paste can with water and pour into the pan. Stir in lemon zest, salt, and black pepper. The beef shank is the leg portion of a steer or heifer.

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