Caribbean 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. Start by preparing your ingredients: slice 1 onion into thin half-moons and cut 2 carrots into rounds about 1/4 inch thick. This will ensure they cook evenly and release their flavors properly.
2. In a large heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Add the sliced onion and carrots, stirring occasionally. Cook until the onions become translucent and the carrots start to soften, releasing a sweet aroma, about 5-7 minutes.
3. Season 600 g of beef shank with fine sea salt and black pepper to taste. Push the vegetables to the side of the pot and add the beef shank. Sear the meat on all sides until it develops a deep brown crust, which will add depth to the soup's flavor.
4. Pour in 1.8 L of beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. These bits are full of flavor and will enrich the broth. Bring the mixture to a gentle simmer.
5. Cover the pot with a lid, leaving it slightly ajar, and reduce the heat to low. Let the soup simmer gently for about 1.5 to 2 hours, checking occasionally. The beef should become tender and easy to pull apart with a fork, and the broth should be rich and flavorful.
6. Once the beef is tender, taste the broth and adjust the seasoning with more salt and black pepper if needed. If desired, finish the soup with a squeeze of fresh citrus juice or a drizzle of oil to brighten the flavors before serving.