Chinese Beef Broth Soup 2

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 the aromatics. Peel and finely chop 1 onion. In a large pot, heat 2 tbsp oil over medium heat. Once the oil shimmers, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and releases a sweet aroma, taking care not to let it brown.
2. While the onion is cooking, peel and slice 2 carrots into thin rounds. Add the sliced carrots to the pot with the onion. Stir to combine, allowing the carrots to soften slightly, about 3-4 minutes, until they start to release their sweetness and the edges become tender.
3. Cut 600 g beef shank into bite-sized pieces. Add the beef to the pot, stirring to coat it with the oil and aromatics. Cook until the beef is browned on all sides, which will help to develop a rich flavor in the soup.
4. Pour in 1.8 L beef broth, ensuring the beef and vegetables are fully submerged. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer. Allow the soup to cook until the beef is tender and the flavors have melded, with the broth taking on a rich, deep color.
5. 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. Serve the soup hot, sharing it among bowls at the table.