- 1.5 kilograms (3.3 pounds) bone-in beef short ribs or beef shank, cut into large cubes.
- 2 large onions, cut in quarters lengthwise
- 2 celery stalks, cut in quarters crosswise
- 3 cloves of garlic
- 8 whole peppercorns
- 1 tablespoon kosher salt + more for seasoning
- 1 kilogram (2.2 pounds) potatoes, preferably Yukon Gold or mini potatoes, peeled and halved or quartered
- 10 stalks your choice of bok choy, baby bok choy, or Shanghai choy, with the bases chopped off and leaves separated.
- patis or fish sauce to taste (optional)
- Soak beef ribs or shank in a large bowl of cold water and let sit for 10 to 15 minutes. Drain the water.
- Place beef in a lidded pot, and cover with cold water, approximately 12 to 16 cups. Cover with lid and bring water to a boil on high heat. Then reduce heat and let simmer for 5 minutes.
- Throw out the water and drain the short ribs in a colander, then rinse and wipe the pot clean.
- Return the ribs to the pot, cover with cold water.
- Add onions, celery, garlic, peppercorn, and kosher salt. Cover and bring to a boil over high heat. Lower heat and simmer until meat is tender, about 2 hours. Season your broth with salt at the end of the cooking time.
- Add the potatoes and cook on low heat for 15 minutes or until almost tender.
- Remove onion, celery, and garlic from broth and skim any debris that may have floated to the top.
- Add the greens and cook on low heat until the leaves turn bright green, about 1 to 2 minutes. Try not to overcook the vegetables. Add fish sauce (optional) to taste or add more salt, as needed.
- At this point, if you prefer, strain your broth through a fine mesh sieve to remove any debris.
Source: Tartine And Apron Strings
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