3.7poundsbeef shank4 slices, 1 inch thick per slice, bone in
400gramsred radishcut in half (about 3.5 cups)
600gramsnapa cabbage(aka wombok) cut in half (about 5.5 cups)
300gramseggplantsliced (3 cups)
¼teaspoonground black pepper
½teaspoonHimalayan pink salt
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.
This beef soup is inspired by the Filipino dish Nilagang Baka (Boiled Beef) which is usually made with napa cabbage and potatoes then with a side of eggplant ensalata.Look for beef shank with marbling bone marrow which adds flavor to the soup.Cut beef into bite sized pieces to cook faster.