I made this a few months back, so don’t think I just ate expired meat if you look at the label. This would be perfect for this crazy cold week. Warm stewed meat soup with ramen noodles. Comforting.

I took my stewed beef shin recipe and added ham hocks …because it was cheap and I was curious. A can of vegetable broth, a nice cut of beef shin with the bone, two cuts of ham hock and a can of collard greens (drained) into a pot. It got really tight and I should have thought this through more. You should use a bigger pot than I did or it will bubble right up through top. Season with salt, pepper, oregano, garlic powder, Accent (MSG) and balsamic vinegar. I let it cook for about 3 1/2 – 4 hours on low on the stove top.

The meat was super tender. I had a side of ramen noodles which dipped well in the rich broth if you season it right. I couldn’t decide if I liked the beef shin or the ham hock more. Probably the beef shin because of all the meat you get on it. It comes clean off the bone and you get a good amount of marrow (that didn’t boil off this time. I kept it at low from the start).

Yeah, this would be good this chilly week. I’m interested in trying it in the crock pot.

About The Author

Jason Lam

6 Responses

  1. William Very Hung

    You have enough meat there for a decent sized soup kettle. I would think you could gotten at least 5 to 6 more portions out of that much meat.

    I would have gone with fresh collard greens and maybe skipped the chicken stock. Usually bone-meats cooked slowly for a long time can produce intensely flavored stock.

    Reply
    • chinolam
      chinolam

      @William Very Hung… yeah, there was a lot more meat left in the pot hiding under the mess of soggy collared greens. I think I’ll try fresh greens next time, Might be less sloggy.

      Reply
  2. Ben Sargent

    Nice work Jason! Looks soup-er. Hey, in your opinion where is the best pork bun to be found in China Town? Thanks, -Ben

    Reply
    • chinolam
      chinolam

      @ben… Best of the pork buns? Maybe Mei Li Wah on Bayard or one of the Fay Da Bakeries. Those two are a little different from each other, but good in their own ways. I grew up more on the style of the Fay Da ones (more red on the inside and sweet) –my aunts would make.

      Reply
  3. Dani

    Yum! This soup looks divine…and so easy to make. I’ve been craving soup a lot because of these tough, wintry days. I can’t wait to make this.

    Reply
    • chinolam
      chinolam

      @dani… it’s weird thinking people would make a recipe I made or any advice I have on cooking. It’s just weird to me. Thanks though. I hope I don’t steer you wrong.

      Reply

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