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Caribbean Beef Broth Soup 2

Serves 4 to 6 Soup meat, Soups

Caribbean Beef Broth Soup 2

Caribbean Beef Broth Soup 2 finds its roots in the everyday kitchens of the Caribbean, where home cooks measure salt with their fingers and embrace the richness of beef shank with no reservations. This recipe reflects the unfussy yet deeply satisfying meals shared around family tables, capturing the essence of home-cooked comfort without the frills of restaurant plating.

The soup offers a hearty embrace, with the beef shank melting into the broth, enriched by the earthy sweetness of carrots and the gentle pungency of onions. A generous hand with black pepper adds warmth, creating a deeply flavorful experience that invites second helpings. It's a dish that speaks to the soul of Caribbean home cooking, meant to be ladled generously and enjoyed with good company.

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 heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Once the oil shimmers, add 600 g of beef shank pieces, allowing them to sear until they develop a deep brown crust on all sides. This browning step enhances the flavor of the broth, so take your time to ensure the meat is well-sealed.
  2. Reduce the heat to medium and add 1 chopped onion to the pot. Stir occasionally, letting the onion soften and become translucent, which should take about 5 minutes. The onions should release a sweet aroma, signaling they are ready for the next step.
  3. Add 2 sliced carrots to the pot, stirring them in with the onions and beef. Cook for another 3 minutes, allowing the carrots to start releasing their sweetness into the mix. This step builds the flavor base for the soup.
  4. Pour in 1.8 L of beef broth, ensuring that the meat and vegetables are fully submerged. Bring the mixture to a gentle simmer over medium heat. You'll notice small bubbles rising to the surface, and the aroma will become richer.
  5. Once simmering, cover the pot partially with a lid, maintaining a gentle simmer. Allow the soup to cook until the beef is tender and the carrots are soft but not mushy. The beef should be easy to pull apart with a fork, indicating it is perfectly cooked.
  6. Taste the soup and season with fine sea salt and black pepper to your preference. Stir well and let the flavors meld for a few more minutes. If desired, finish with a drizzle of oil for added richness before serving.
Cover of Authentic Caribbean Cuisine
From the cookbook

Authentic Caribbean Cuisine

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

Available soon on Amazon…

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