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American Beef Broth Soup 2

Serves 4 to 6 Soup meat, Soups

American Beef Broth Soup 2

American Beef Broth Soup 2 is a staple in many U.S. homes, a comforting dish that finds its way to the table particularly during the colder months. This version reflects the way it’s been passed down through generations, capturing the essence of home-cooked simplicity. Unlike more formal takes, this recipe embraces the casual, intuitive cooking style that allows each family to make it their own, with salt and fat added by feel rather than measure.

The soup is deeply savory, with the beef shank imparting a rich, meaty essence that melds beautifully with the sweetness of slow-cooked carrots and onions. The broth is both hearty and soothing, with a warmth that envelops you from the inside out. It's a dish that invites you to sit, savor, and share, best enjoyed with a crusty loaf of bread to soak up every last drop.

Ingredients

  • 600 gbeef shank — cubed
  • 1onion
  • 2carrots
  • 1.8 Lbeef broth
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing your ingredients. Slice 1 onion into thin half-moons and peel and slice 2 carrots into rounds about 1/4 inch thick. These will form the aromatic base of your soup.
  2. In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium heat. Once the oil shimmers, add the sliced onion and carrot. Stir occasionally, allowing them to soften and release their aromas without browning. This should take about 5 to 7 minutes, and you'll know they're ready when the onions are translucent and the carrots have a slightly tender texture.
  3. While the aromatics are cooking, cut the 600 g beef shank into large chunks, roughly 2 inches each. This size will allow the meat to cook evenly and impart its flavor to the broth.
  4. Add the beef shank pieces to the pot with the softened aromatics. Increase the heat to medium-high and sear the meat on all sides until it develops a light brown crust. This step is crucial for building depth of flavor in the soup.
  5. Pour in 1.8 L of beef broth, ensuring the meat and vegetables are fully submerged. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot partially with a lid, leaving a small gap for steam to escape. Allow the soup to simmer gently. The beef should become tender and the flavors meld together, which you can check by piercing the meat with a fork; it should be easy to insert.
  6. Once the beef is tender, taste the soup and season with fine sea salt and black pepper to your liking. Remember, the broth should have a balanced, savory flavor that complements the richness of the beef.
  7. Finish the soup by drizzling a thread of oil over the top for added richness, if desired. Serve the soup hot, making sure each bowl has a generous portion of beef and vegetables.
Cover of Authentic American Cuisine
From the cookbook

Authentic American Cuisine

This recipe is from Authentic American Cuisine by Yassine Sbiti — the American volume in the ComidaTime International Cuisines series.

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