Lauya with Steamed Basmati Rice

Instructions

1. 1

   Sear the Beef

   • Pat the beef shank pieces completely dry with paper towels and season lightly with salt and pepper.
   • Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
   • Once the oil is shimmering, carefully add the beef in a single layer, ensuring not to overcrowd the pot. Sear for 3-4 minutes per side until a deep brown crust forms. Work in batches if needed.
   • Remove the seared beef and set aside on a plate.
2. 2

   Sauté Aromatics

   • Reduce the heat to medium. Add the quartered onion, smashed garlic, and sliced ginger to the pot, using the residual beef fat.
   • Sauté for 2-3 minutes, stirring frequently, until the aromatics are fragrant and the onion begins to soften.
3. 3

   Simmer the Broth

   • Return the seared beef to the pot along with any accumulated juices.
   • Pour in the water, ensuring the beef is fully submerged. Add the whole black peppercorns and the optional star anise.
   • Increase the heat to high and bring the liquid to a rolling boil.
   • Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours. During the first 30 minutes, occasionally skim off any foam or impurities that rise to the surface for a clearer broth.
   • The beef is ready when it is fork-tender and easily pulls away from the bone.
4. 4

   Cook the Vegetables

   • Add the potatoes and corn rounds to the pot. Increase the heat slightly to maintain a gentle simmer. Cook for 15 minutes, or until the potatoes are almost tender.
   • Gently submerge the green beans and cabbage wedges into the broth.
   • Continue to cook for another 5-7 minutes, until the green beans are tender-crisp and the cabbage is wilted but still retains a slight bite.
5. 5

   Season and Serve

   • Stir in the fish sauce and 1 teaspoon of salt. Taste the broth and adjust seasoning with more salt or fish sauce as needed.
   • Remove and discard the star anise, if used.
   • Ladle the hot soup into individual bowls, ensuring each serving has a generous amount of beef, vegetables, and broth.
   • Garnish with freshly chopped green onions and serve immediately with a side of steamed white rice.