Gently cook bones and 3 bay leaves in
Bring 10 cups water to boil. Add beef shank and bring to boil again. Cook for 1 minute. Drain and set aside.
Combine remaining 10 cups water and soy sauce in a large soup pot. Add beef shank and bring to boil. Reduce heat to medium. Cover and braise for 40 minutes or until tender. Turn over once during braising. Let cool and slice.
Combine green onion, red chili peppers, soy sauce glaze, sesame seed oil and sliced beef shank.
Enjoy!
Chop the beef shank into large chunks, keeping some
ver medium-high heat. Cook beef shank, oxtail pieces, and ginger in
In 5-quart Dutch oven, combine beef shank, water, salt, marjoram, oregano, bay leaves and peppercorns.
Bring to boil; reduce heat.
Cover and simmer 3 hours.
Remove shank and strain broth.
Cool broth and skim off fat.
Cut meat into small pieces and return to broth.
Add vegetables.
Bring to boil, reduce heat and simmer, covered, for 1 1/2 hours.
Adjust seasonings.
Serves 6 to 8.
il. Season beef shank with salt and pepper. Cook beef shank in the hot
In a Dutch oven or soup kettle, place soup bones, water, onion, bouillon, vinegar, salt, pepper and bay leaves.
Slowly bring to boil; skim foam with slotted spoon.
Reduce heat; cover and simmer for 3 to 4 hours.
Discard bay leaves.
Set bones aside to cool; remove meat from bones and dice.
Skim fat from the broth surface. Add meat, carrots, celery, potatoes, barley, thyme and dill.
Cover and cook for 1 hour or until barley and vegetables are tender. Serves 9.
Using a 5
or
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
(While doing this, cook barley.) Remove steak and bones.
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
Shred or dice the meat, then add meat and barley.
Add
bouillon
cubes
if stronger flavor is desired.
(I usually
make this soup the night before it's to be eaten.)
over medium heat, and brown beef shank well on both sides, seasoning
Boil beef soup bones for 1 1/2 hours.<
Combine soup bones and water in a large Dutch oven; bring to a boil.
Cover, reduce heat and simmer for 1 hour.
Add beef cubes, salt and pepper.
Cover and simmer for 1 hour.
Add cubed potatoes, carrots, onions, tomato sauce and cabbage; cover and simmer, uncovered, for 30 minutes.
Makes about 4 1/2 quarts.
Cook soup bones, onion, celery, salt and pepper in a pressure cooker on 10 pounds for 50 minutes (these bones are usually frozen).
After cooking bones, cut meat from bones and put back into pot, along with the remaining ingredients and sufficient water for juice.
Cook for another 10 minutes on 10 pounds pressure or until vegetables are tender.
eat to medium-high. Add beef shank and cook until browned, about
Brown the beef shanks in the olive oil
In large saucepan, combine beef shank, salt, thyme, peppercorns, bay leaf, allspice, bouillon and water.
Simmer, covered, 2 1/2 to 3 hours or until meat is tender.
Remove beef shank, peppercorns and bay leaf.
Cut meat from bone and return to soup.
Add remaining ingredients, cover and continue simmering about 30 minutes or until vegetables are tender.
Place beef bones and beef shank in a large pot; add
In a large stock pot, combine the soup bones, onion and 2 quarts of water and bring to a boil over high heat.
Reduce to moderate heat, cover and simmer for two hours.
Remove the soup bones, dice the meat, discard the bones and return meat to the pot.
In a small skillet or in the microwave, extract and discard excess fat from bacon bits.
Stir in the okra, tomatoes, bacon, bay leaf, salt and pepper.
Bring to a boil, reduce heat and simmer for 2 hours.
Discard the bay leaf.
Serves 8.
In large saucepan, or Dutch oven, combine beef shank, water, salt, pepper, bay leaf and garlic.
Bring to boil.
Simmer, covered, 2 1/2 to 3 hours or until meat is tender.
Remove beef from soup and separate from bone; return to soup.
Add remaining ingredients.
ottomed pot, add salt pork, beef shank,marrow bone, chorizo and ham
Brown soup bones either in skillet over high heat or in 400\u00b0 oven.
Combine all ingredients except barley and mushrooms in large soup kettle; bring to a boil.
Reduce heat and simmer, covered, 2 hours.
Add barley; simmer 1 hour longer.
Add mushrooms; simmer 10 minutes.
Remove soup bones from kettle; let cool slightly.
Remove meat from bone; cut meat into pieces and return to soup.
Refrigerate overnight.
Skin any fat from surface; reheat soup and adjust seasonings before serving.