La’uya (Beef Shank Soup)
from Michelle Galimba
This is Filipino soul food. My grandfather made a stupendous la’uya, and my father also. It is very simple and very tasty, especially if you’ve spent a cold, wet day in the mountains.
5 pounds grass-fed beef shank
Large piece of ginger, peeled, sliced, and bruised
sea salt
water to cover
1/2 cup Vinegar
Hot rice
Place beef in large stock pot with ginger and sea-salt. Cover with water and simmer for 4-6 hours until beef is falling apart. Taste for salt, then add vinegar. Taste and correct seasoning, adding more vinegar if necessary to give the soup a pleasing zing. Pour over hot rice.
Stay tuned for Grandma Fely’s Tilapia soup!
