Clear Beef Shank Soup

Steps

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1. 1
   Prepare the beef and vegetables: cut beef shank into slices about 1 cm thick. Blanch in cold water until foam rises and the broth turns reddish (do not let it boil hard), then turn off heat and let sit 5–10 minutes. Rinse the beef gently under hot water and press lightly. Slice ginger; cut onion and tomatoes into chunks.
   ▶ ≈0:00
2. 2
   First braise—setup and initial cooking: layer onion, tomato, and ginger on the bottom of the thermal cooker's inner pot, then place beef on top. Add 900 ml water, 1 tbsp rice wine, and 2 tsp salt. Bring to a boil, reduce to the lowest heat, and simmer for 15 minutes.
   ▶ ≈0:39
3. 3
   Complete first braise: after 15 minutes, quickly transfer the inner pot to the thermal cooker's outer pot, cover, and let it braise in residual heat for about 1.5 hours.
   ▶ ≈1:11
4. 4
   Second braise—add radishes: remove the inner pot and return it to the stovetop. Add the diced daikon and carrot, bring to a boil, reduce to low heat, and simmer for 5 minutes.
   ▶ ≈1:18
5. 5
   Complete second braise: after 5 minutes, add 1 tsp salt and 0.5 tsp MSG. Quickly transfer to the outer pot, cover, and braise for another 1.5 hours.
   ▶ ≈1:27
6. 6
   Adjust seasoning and serve: remove the inner pot from the outer pot and return it to the stovetop. Taste the broth for salt and adjust as needed. Heat briefly, then turn off the heat. Serve as is or over noodles for beef shank noodle soup.
   ▶ ≈1:40