Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, beef shank & rice cake soup 牛腱年糕汤. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Beef shank & rice cake soup 牛腱年糕汤 is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Beef shank & rice cake soup 牛腱年糕汤 is something which I’ve loved my whole life. They are fine and they look fantastic.
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). Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat.
To get started with this recipe, we must 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:
- Take 1 beef shank
- Prepare 2 cups frozen rice cake
- Take 1 cup mung bean sprouts
- Make ready 2 cups sliced dakon raddish
- Get 4 shiitake dried mushroom
- Get 1 green chilli, optional
- Take 1 slice prosciutto
- Get 2 tsp fish sauce
- Prepare Salt
- Take 2 tsp sesame oil
Transfer beef shank to a plate. Beef shanks are one of the most underrated cuts of beef in our book. They're super affordable and super tasty. Beef shanks are a cut that have a section of leg bone, along with the meat that surrounds the bone.
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.
Inside the bone is succulent marrow, and the meat is tougher yet richly flavored due to the constant use the leg muscles receive. Trim excess fat from beef shanks if desired. Sprinkle salt and pepper on both sides of beef shanks. Prepare seasoned flour by combining flour, salt, and paprika. Dredge beef shanks in seasoned flour.
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