Recipe by threeovens
This recipe makes use of the inexpensive beef shank, but you can use another cut of beef, if you like. Oxtail would work nicely. This recipe is made in a pressure cooker, but you could use a Dutch oven on the stove top, or a slow cooker (directions included).
Top Review by JackieOhNo!
A delicious, hearty soup that is full of flavor. I chose the stove top method, since I don't have a pressure cooker and did not plan ahead in order to use the slow cooker. However, I think the long cooking time on the stove top resulted in a very rich flavorful broth. At this time of year, my supermarket does not carry beef shanks, so I had to use short ribs instead. When the soup was finished, I removed the meat from the bones and shredded it before adding back to the soup. I also could not find fava beans, so I substituted a 15 oz. can of butter beans. While this took a bit of time to cook, my patience was definitely rewarded. I can't wait to make this again. Made by a Tasty Tester for ZWT9.
- 2 tablespoons olive oil
- 1 lb beef shank
- kosher salt & freshly ground black pepper
- 1 onion, chopped fine (I use a food processor)
- 2 garlic cloves, minced
- 1⁄2 teaspoon ground allspice
- 2 cloves
- 2 sprigs fresh thyme
- 1 pinch crushed red pepper flakes
- 1⁄4 cup dry red wine
- 2 cups chicken broth (or 2 cups water and 2 chicken bouillon cubes)
- 2 cups beef broth (or 2 cups water and 2 beef bouillon cubes)
- 2 cups water
- 1 carrot, diced
- 1 small potato, peeled and diced
- 1 cup fava beans, peeled and thawed (frozen)
- 1⁄4 cup pearl barley
- 1 tablespoon tomato paste
- 1 cup cabbage, shredded (red or green)
- green onion, chopped for garnish
Directions See How It's Made
- Pressure Cooker: Heat oil, over medium heat, and brown beef shank well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
- Place onions and garlic in the pot and cook until softened, about 10 minutes; do not let brown (turn heat down if needed).
- Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let evaporate a bit, about 2 minutes.
- Return meat and add both broths and water; close pressure cooker and cook until meat is tender, about 1 hour.
- Release pressure, uncover, add barley and fava beans; cover, cook medium low for 10 minutes.
- Release pressure, uncover, add potatoes, carrots, and cabbage; replace cover, cook until vegetables are tender, about 10 minutes more.
- Adjust seasoning (salt and pepper) and serve garnished with green onions.
- Dutch Oven on Stove Top: Heat oil, over medium heat, in a Dutch oven and brown well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
- Add onions and garlic to the pot and cook until softened, about 10 minutes; do not let onions brown (turn heat down a little, if necessary).
- Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let mostly evaporate, 2 minutes.
- Return meat to pot and add broths and water; cover, reduce heat to low and simmer until meat is tender, about 2 hours.
- Add fava beans and barley and simmer, covered, medium low until tender, about 30 minutes.
- Add potatoes, carrots, and cabbage, simmer, covered 10 to 15 minutes; adjust seasoning (salt and pepper).
- Serve garnished with green onions.
- Slow Cooker: Heat oil in a large skillet, over medium heat, and brown meat well on both sides, seasoning with salt and pepper, about 10 minutes; place in slow cooker.
- Add onions and garlic to skillet, cook until softened, about 10 minutes; do not let onions brown (reduce heat).
- Stir in allspice, thyme, and red pepper flakes; de-glaze with wine and let most of the wine evaporate.
- Add mixture to slow cooker along with both broths, water, and remaining ingredients, up to, but not including, the green onions.
- Cook on low 7 to 9 hours or high 5 to 6 hours; serve garnished with green onions.