Prep 15 mins
Cook 1 hr 30 mins
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).
- 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
- 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.
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.
Great soup ! I was generous with the vegies and included a red pepper and broccoli. I don't think we get fava beans here so used sliced yellow beans. Made for ZWT 9.