My first attempt at stewing. I used a cut of beef shin ($2.24), can of vegetable broth, can of chopped collard greens, a little balsamic vinegar, salt, pepper, oregano, garlic powder and MSG. I brought it to a quick boil, then set it low to simmer for about 2 1/2 hours. The meat fell apart, the bone marrow stewed into the broth, which was rich and would work well to dip cold ramen noodles into. Overall it reminded me of Turtle soup at Congee Village House …the same soup I’m thinking my parents made for my sisters and me growing up but never told us it was turtle. Hm. Maybe it was stewed beef shin. I think the leftovers are going to be even better tomorrow when I let it simmer for another hour or so.

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Jason Lam

Food blogger since 2008. Hair model since 2003.

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