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Caribbean Beef Broth Soup 3

Serves 4 to 6 Soup meat, Soups

Caribbean Beef Broth Soup 3

Caribbean Beef Broth Soup 3 finds its roots in the heart of a Caribbean home kitchen, where ingredients are measured by intuition and experience rather than scales. This hearty soup is a staple at family gatherings and casual dinners, reflecting a tradition of generous cooking and shared meals. The recipe captures the essence of home-style cooking, where a pinch of salt is determined by the cook's practiced hand and the table is always set for more.

This comforting broth brings together the deep, rich flavors of beef shank, sweet carrots, and the subtle bite of onion, all simmered in a robust beef broth. The result is a soup that is both nourishing and satisfying, with a velvety texture that coats the palate. It's a dish meant to be ladled generously, inviting everyone to savor its warmth and depth together.

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 heat. Once the oil shimmers, add 1 finely chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which will take on a sweet aroma, ensuring it doesn't brown.
  2. Add 600 g of beef shank to the pot, searing each side until it develops a rich, brown crust. This browning will enhance the depth of flavor in the soup. Once browned, remove the beef and set it aside.
  3. Into the same pot, add 2 peeled and sliced carrots. Stir them in the residual oil and beef drippings until they start to soften and their color brightens, which will take a few minutes.
  4. Return the browned beef shank to the pot, nestling it among the softened vegetables. Pour in 1.8 L of beef broth, ensuring the meat and vegetables are fully submerged. Increase the heat to bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low, allowing the soup to simmer. Cover the pot partially and let it cook until the beef is tender and the flavors meld together, which you can tell by the meat pulling away easily from the bone.
  6. Taste the soup, adding fine sea salt and black pepper to your preference. Stir well to distribute the seasoning evenly throughout the broth. Before serving, consider finishing with a thread of oil for a glossy finish and a hint of richness.
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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