In a large cooking pot, pour in the water and add half of garlic, half onion, scallions, peppercorns, and salt. Bring to boil.
Add the beef shanks then simmer for 1.5 hours or until the meat is tender.
Add more water if necessary.
Skim off the scum and excess oil. Strain with cheesecloth. Let it cool.
Strain and set aside the beef shank. Reserve the broth.
In a saucepan, heat the butter, and sauté the remaining garlic and onions.
Put in the cooked beef shank and pour in the beef broth and cream of mushroom, soy sauce, maggie
Bring to a boil and simmer for 3 to 5 minutes over a moderate heat or until the sauce slightly thickens. Add cream
Add in the button mushrooms and cook for another 3 minutes.
Season with soy sauce and maggi
Place in a serving bowl and garnish with the remaining scallions or fresh parsley
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (5641g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 5071 (98%)|
|Amt Per Serving||% DV|
|Total Fat 563.5g||751 %|
|Saturated Fat 355.5g||1778 %|
|Monounsaturated Fat 146.4g|
|Polyunsanturated Fat 22.3g|
|Cholesterol 1498.5mg||461 %|
|Sodium 4104mg||142 %|
|Potassium 857mg||23 %|
|Total Carbohydrate 50g||15 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 43.8g|
|Protein 14.9g||21 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5184
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