INGREDIENTS:
- 2-3 beef shanks, bone in, about 3 pounds
- 1 small onion, sliced in quarters)
- 1 tablespoon vegetable oil
- 1-2 bay leaf
- 1 tablespoon Fish sauce
- ½ head of green cabbage or 2-3 heads of baby bokchoy halved
- Salt and Pepper to taste
INSTRUCTIONS:
- Salt and pepper the beef shanks.
- In a large pot on medium heat oil, add beef shanks to the hot pan and sear meat for 2 minutes on each side or until a crust forms. Set aside.
- In the pot that you seared the beef shanks, sauté onion for 2 minutes or until soft. While cooking, season the onion with salt and pepper (about a teaspoon of each)
- Place beef back in pot. Add cover beef with water, about 6 cups.
- Add bay leaf and fish sauce.
- Simmer on low for about an hour.
- Remove meat and debone. Cut into large chunks and add back to broth (including the bone).
- Add cabbage or baby botchy towards the end. Cook for 10 minutes until greens are soft.
- Serve in bowl with rice. Make sure to not serve the bone.
Source: A Well Fed Life
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