Beef Shank Soup
This is a favorite and flavorful soup made with beef shanks and cabbage. Also feel free to use Chinese bok choy cabbage instead of regular cabbage.
3 lbs boneless beef shanks, serving cubes
1 lb beef tendon, serving cubes
3 medium potatoes, peeled and quartered
1/2 medium cabbage head, sliced to eighth
1 white or brown onion, peeled and quartered
1 cup green beans, ends trimmed and cut into halves
salt and pepper to taste
Wash shanks and tendons. Place in a deep stock pot and add enough water to cover. Add onions. Simmer until tender, regularly skimming scum that accumulates on top.
Add potatoes and continue to simmer until cooked. Add cabbage and green beans. Continue to cook until vegetables are tender, yet crisp.
Season with salt and pepper. Serve hot with steamed white rice.