Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 1kg beef shank in room temperature water to soak for about 10 minutes until softened and blood water is cleared.
Watch out
Do not soak the beef shank too long, otherwise the meaty flavor will leach into the water and affect the soup's sweetness. Otherwise, the soup will taste bland.
Curl your fingers like a claw when holding the meat to avoid cutting your fingers with the cleaver.
Cut the beef shank into thick pieces of about one inch, keeping the meat structure intact.
Watch out
Use a sharp knife when cutting the meat to ensure even thickness
otherwise, uneven pieces will cook inconsistently. Otherwise, some parts will be overcooked
Prepare cold water, add beef shank, turn on the heat until boiling, continue boiling for 10 minutes until lots of bloody foam floats up, then remove the beef shank.
local_fire_departmentHigh heat for 10 minutesWatch out
You must start with cold water
boiling water will instantly contract the meat proteins and trap blood inside. Otherwise, the soup will taste gamey and muddy
Be careful of hot meat after blanching; use tongs or a slotted spoon to avoid burns.
Thoroughly wash the blanched beef shank with clean water to remove any remaining blood and impurities.
Watch out
Must wash the meat thoroughly after blanching
otherwise, leftover foam will make the soup cloudy and bitter. Otherwise, the broth will taste muddy
Cut half an onion into chunks, mince 1 clove of garlic, and wash and cut the tomatoes, carrot, celery, green bell peppers, red bell peppers, potatoes, and cabbage into appropriate sizes.
Watch out
Do not cut the onions too small, or they will dissolve during long simmering and affect the texture. Otherwise, the soup will lack chunky texture.
Heat wok and add 1 tbsp cooking oil, sauté onion chunks first, add minced garlic and stir-fry for 10 seconds, then add 2 tbsp tomato paste and stir-fry until fragrant and releasing red oil.
local_fire_departmentMedium heat for about 1 minuteWatch out
Do not let the oil get too hot before adding garlic, or it will easily burn and turn bitter. Otherwise, the soup base will taste burnt.
Put all tomatoes, carrots, celery, green peppers, red peppers, potatoes, and cabbage into the wok, stir-fry evenly on high heat, squeeze in half a lemon juice, and continue stir-frying for about 10 minutes until vegetables soften and release aroma.
local_fire_departmentHigh heat stir-fry for about 10 minutesWatch out
Keep stirring while stir-frying vegetables to prevent the bottom from burning due to the thick tomato paste. Otherwise, the vegetables will stick and taste burnt.
Wear heat-insulating gloves when moving the large pot full of boiling soup to avoid severe burns from hot liquid.
Pour the stir-fried vegetables into the large soup pot with the beef shank, add 4 bay leaves, boil on high heat for 15 minutes, then switch to the lowest heat and simmer for 2 hours until the soup is rich and meat is tender.
local_fire_departmentHigh heat for 15 minutes then lowest heat for 2 hoursWatch out
Ensure stable heat when switching from high to low
otherwise, long simmering can cause boiling over. Otherwise, the stove will get messy
Add 0.5 tsp salt, 1 tsp sugar, 0.25 tsp white pepper powder, and appropriate hot sauce to the soup, mix well after tasting, and serve in bowls.
local_fire_departmentSimmer on low heatWatch out
Add seasonings gradually and taste as you go to avoid making it too salty or sour to fix. Otherwise, the soup will be ruined.
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