Chinese 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. Begin by slicing 600 g of beef shank into large chunks, about 2 inches each. This size allows the meat to cook evenly and become tender without falling apart. Set aside.
2. Peel and roughly chop 1 onion and 2 carrots into large pieces. These aromatics will form the base of your soup, providing sweetness and depth of flavor.
3. In a large pot, heat 2 tbsp oil over medium heat. Once the oil shimmers, add the chopped onion and carrots. Stir occasionally and cook until the onion becomes translucent and the carrots start to soften, releasing their aroma without browning, which takes about 5 minutes.
4. Add the beef shank pieces to the pot, stirring to coat them with the oil and aromatics. Allow the beef to brown slightly on the outside, which will enhance the flavor of the soup.
5. Pour in 1.8 L of beef broth, ensuring the beef and vegetables are fully submerged. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Skim any foam that rises to the surface to keep the broth clear.
6. Simmer the soup gently for about 1.5 to 2 hours, or until the beef is tender and easily pierced with a fork. The broth should be rich and aromatic, with the vegetables soft but not disintegrated.
7. Taste the soup and season with fine sea salt and black pepper to your liking. Adjust until the flavors are balanced and the broth is savory and satisfying.
8. Serve the soup hot, garnished with fresh herbs if desired, and enjoy it as part of a shared meal, embodying the spirit of Chinese home cooking.