Ingredients

The following ingredients have 4 Servings
  • 3.7 pounds beef shank (4 slices, 1 inch thick per slice, bone in)
  • 400 grams red radish (cut in half (about 3.5 cups))
  • 600 grams napa cabbage ((aka wombok) cut in half (about 5.5 cups))
  • 300 grams eggplant (sliced (3 cups))
  • 6 cups beef broth
  • 1 small onion (chopped)
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Himalayan pink salt

Instruction

  • Wash beef in cold running water. Pat dry with paper towel. 
  • Season beef with garlic, salt and black pepper. Let it sit for 30 minutes, either at room temperature or in the fridge. 
  • Place half of onions at the bottom of the slow cooker. Add 2 slices of beef, top with onions, add the remaining beef and onions. Pour beef broth.
  • Cook on high for 7 to 8 hours until beef is tender and falling off the bones. 
  • Add radishes 30 minutes to one hour plus the eggplants and napa cabbage 15 to 30 minutes before turning off the slow cooker. Length of cooking the vegetables will depend on how soft you want them to be.
  • Enjoy this hearty soup with Eggplant Ensalata on the side and opt for some cauliflower rice.