3 lbs. beef shank
10 cups water
2 inches fresh ginger peeled
1 large yellow onion roughly chopped
1/4 cup fish sauce
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- Place the beef shank in pot, followed by ginger, onion, fish sauce, sugar, star anise, cloves, cinnamon, fennel seed, salt, bay leaves. Finally, add water, lock lid, and cook for 60-120 minutes at high pressure. Longer is better!
- Once cook time is complete, allow pressure to release naturally.
- Pour the broth through a fine mesh strainer. Feel free to eat the beef shank, but we won’t be using it anymore for this recipe.
For Full Instruction: thefoodieeats.com
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