American Beef Broth Soup 3

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. Peel and roughly chop 1 onion and 2 carrots. Set them aside. Cut the 600 g beef shank into large, manageable pieces, about 2 inches each. This will help the meat cook evenly and infuse the broth with rich flavor.
2. In a large, heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Once the oil shimmers, add the chopped onion and carrots. Stir occasionally, allowing them to soften and release their aromas, which should take about 5 minutes. Be careful not to let them brown, as this could impart a bitter taste to the soup.
3. Add the beef shank pieces to the pot with the softened vegetables. Sear the meat on all sides until it develops a deep brown crust. This browning process, known as the Maillard reaction, enhances the soup's flavor by adding depth and complexity.
4. Once the beef is well-browned, pour in 1.8 liters of beef broth, ensuring the meat is fully submerged. Increase the heat to high until the broth begins to boil. As soon as it reaches a boil, reduce the heat to low, allowing the soup to simmer gently.
5. Let the soup simmer for about 1.5 to 2 hours. During this time, the beef should become tender and easily pierced with a fork, and the broth should develop a rich, beefy aroma. Skim off any foam or excess fat that rises to the surface to keep the broth clear.
6. Taste the soup and season with fine sea salt and black pepper according to your preference. Remember, the salt should enhance the flavors without overwhelming them. If desired, finish with a drizzle of oil for a touch of richness before serving.