Onion & Tomato Braised Beef Shin

Why people make this dish

A University of Hong Kong study once found that when you make soup, only about 20% of the useful substances dissolve into the broth, while roughly 80% of the protein and nutrients stay in the cooked ingredients — so drinking the soup and eating the “soup dregs” is the most nourishing approach. Nourilo made a nice soup with beef shin, green and red carrots, then lifted out the whole shin and braised it with onion and tomato in a little stock — turning it into an appetite-stirring dish. Slow-cooked soup ingredients like pork tripe, trotters, pig tail or oxtail can all be reused this way: one cooking, two dishes, and the ingredients become far more appealing.