Colombian 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 heating 2 tablespoons of oil in a large pot over medium heat. While the oil warms, finely chop 1 onion. Add the chopped onion to the pot and cook, stirring occasionally, until the onion becomes translucent and soft, about 5 minutes. Be careful not to let the onion brown, as this can impart a bitter taste to the soup.
2. Peel and slice 2 carrots into rounds about 1 cm thick. Add the carrots to the pot with the softened onions, stirring to coat them in the oil. Cook for another 3 minutes, allowing the carrots to start releasing their sweetness into the base.
3. Increase the heat to medium-high and add 600 g of beef shank, cut into large chunks. Sear the beef on all sides until it is browned, which will enhance the soup's flavor. This step is crucial as the caramelization of the meat develops a rich depth in the broth.
4. Pour in 1.8 L of beef broth, ensuring the beef and vegetables are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer gently, allowing the flavors to meld and the beef to tenderize. The beef is ready when it is fork-tender and easily pulls apart, which typically takes about 1 to 1.5 hours.
5. Once the beef is tender, taste the broth and adjust the seasoning with fine sea salt and black pepper as needed. Remember, Colombian home cooking relies on tasting and adjusting to personal preference, so add salt gradually and taste frequently.
6. Finish the soup by adding a thread of oil or a sprinkle of fresh herbs, if desired, to enhance the aroma and flavor. Serve the soup hot, ensuring each bowl has a generous portion of beef and vegetables, ready to be shared around the table.