Colombian Beef Broth Soup 3

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 is shimmering, add 1 chopped onion. Stir occasionally, allowing the onion to soften and become translucent, about 5 minutes. Be careful not to let it brown, as this will affect the flavor of the broth.
2. Add 600 g of beef shank to the pot, ensuring each piece is in contact with the base. Sear the beef for about 3 minutes on each side until it develops a light brown crust. This step enhances the soup's depth of flavor.
3. Peel and chop 2 carrots into 1-inch pieces and add them to the pot. Stir them with the beef and onions for about 2 minutes. The carrots should start to soften slightly and release their sweetness.
4. Pour in 1.8 L of beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Cover the pot partially, allowing steam to escape, and let it cook for about 1.5 hours.
5. Check the beef for tenderness by piercing it with a fork; it should be easy to insert but not falling apart. The carrots should be tender but still hold their shape. If needed, continue simmering until the desired texture is reached.
6. Season the soup with fine sea salt and black pepper to taste. Stir well and allow the flavors to meld for a few more minutes. Before serving, consider finishing with a sprinkle of fresh herbs or a squeeze of citrus to brighten the flavors, if desired.