Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make 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.
Beef shank & rice cake soup 牛腱年糕汤 is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Beef shank & rice cake soup 牛腱年糕汤 is something that I’ve loved my entire life. They’re fine and they look fantastic.
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To begin 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 it.
The ingredients needed to make Beef shank & rice cake soup 牛腱年糕汤:
- Prepare 1 beef shank
- Take 2 cups frozen rice cake
- Prepare 1 cup mung bean sprouts
- Get 2 cups sliced dakon raddish
- Take 4 shiitake dried mushroom
- Take 1 green chilli, optional
- Prepare 1 slice prosciutto
- Make ready 2 tsp fish sauce
- Get Salt
- Take 2 tsp sesame oil
The shank is found on the leg of a cow, just above the knee or hock. Season to taste with salt and pepper and transfer to a plate. 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.
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.
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. Fry the beef shanks in the butter until browned on the outside. Remove the beef shanks to a plate. Beef shank is a cut of meat that has been butchered from the leg of a cow or bull.
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