Brasileiro Beef Broth Soup

Ingredients

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

Method

1. In a large pot, heat 2 tablespoons of oil over medium heat. Once the oil shimmers, add 1 finely chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which should take about 5 minutes. Be careful not to let it brown, as you want a gentle sweetness to develop.
2. Add 600 g of beef shank to the pot, searing each side until it forms a light brown crust. This caramelization adds depth to the soup. Make sure the beef is evenly browned on all sides before proceeding to the next step.
3. Peel and slice 2 carrots into rounds about 1 cm thick. Add them to the pot, stirring them around to coat in the oil and beef juices. Allow them to cook for about 3 minutes, until they begin to soften slightly.
4. Pour in 1.8 L of beef broth, ensuring the beef and vegetables are fully submerged. Bring the mixture to a gentle simmer over medium heat. You should see small bubbles breaking the surface, which indicates the broth is gently cooking without boiling.
5. Reduce the heat to low and cover the pot with a lid, leaving a small gap for steam to escape. Let the soup simmer for about 1.5 to 2 hours, stirring occasionally. The beef should become tender and easily pull apart with a fork, and the carrots should be soft but not mushy.
6. Once the beef is tender, taste the soup and season with fine sea salt and black pepper to your liking. Stir well to ensure the seasoning is evenly distributed. If desired, finish with a drizzle of oil for added richness before serving.