I Asked Michelin Chefs to Make $20 Budget Meal

Ingredients

• 300 g Beef Shank (cut into 2‑3 inch pieces)
• 500 g Beef Bones (marrow) (frozen, untrimmed)
• 1 large Green Onion (white and green parts separated)
• 2 cloves Garlic (minced)
• 1 inch Ginger (peeled and sliced)
• 1 small Onion (peeled and quartered)
• 1 tsp Salt (kosher salt)
• 0.5 tsp Black Pepper (freshly ground)
• 2 cups Cooked Rice (leftover short‑grain rice, cold)
• 1 each Egg (soft boiled, optional garnish)

Instructions

1. Defrost and Rinse Bones

   Place frozen beef bones in a bowl of cold water for 30 minutes, then rinse under cold running water to remove any blood and surface impurities.

   Time: PT30M

2. Prep Aromatics

   Trim the green onion, separating the white part from the green. Mince garlic, slice ginger, and quarter the onion.

   Time: PT10M

3. First Blanch (Scum Removal)

   In a large stockpot, add the beef bones and shank, cover with cold water, bring to a rapid boil for 2 minutes, then discard the water and rinse the meat and bones.

   Time: PT10M

   Temperature: 100°C

4. Second Blanch for Clarity

   Refill the pot with fresh cold water, add the bones and shank again, bring to a boil, then reduce to a gentle simmer for 30 minutes, skimming any foam that rises.

   Time: PT30M

   Temperature: 90°C

5. Pressure Cook Beef Shank

   Transfer the shank (with a cup of water) to a pressure cooker, seal, and cook on low pressure for 45 minutes. Allow natural pressure release.

   Time: PT45M

6. Simmer Bone Broth

   Keep the bones simmering on low heat for an additional 30 minutes while the shank cooks, allowing flavors to meld.

   Time: PT30M

   Temperature: 80°C

7. Strain and Clarify Broth

   Remove bones and meat, then strain the broth through a fine mesh sieve into a clean pot. Press gently to extract maximum liquid.

   Time: PT5M

8. Shred Beef and Return to Soup

   Remove the cooked shank, shred the meat into bite‑size pieces, and return it to the strained broth. Add black pepper and salt to taste.

   Time: PT5M

9. Warm Rice and Garnish (Toyong Method)

   Place the cold leftover rice in serving bowls. Pour hot broth over the rice, allowing it to heat gently and absorb flavor. Top with sliced green onion greens, optional soft‑boiled egg, and a drizzle of sesame oil.

   Time: PT10M

10. Plate and Serve

    Ladle the soup, rice, and beef into bowls, ensuring each serving has broth, rice, and meat. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

30g

Fat

8g

Fiber

1g