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Filipino Beef Broth Soup 2

Serves 4 to 6 Soup meat, Soups

Filipino Beef Broth Soup 2

Filipino Beef Broth Soup 2 is a comforting staple in Filipino households, often gracing the table for lunch or dinner. It's a dish that embodies the heart of home cooking, where ingredients are measured by instinct and family recipes are passed down through generations. The preparation reflects a communal spirit, with the cook adjusting salt and seasoning by hand, ensuring that each pot is crafted with care and shared among loved ones.

This soup is rich and hearty, its base built from slow-simmered beef shank that mingles with the sweetness of carrots and the subtle pungency of onions. The broth is both savory and soothing, a perfect balance of flavors that warms you from the inside out. Serve it simply, with steamed rice, allowing the robust flavors to take center stage, embraced by the generous use of fat that enriches the entire dish.

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. Once the oil is shimmering, add 1 chopped onion. Stir frequently and cook until the onion becomes translucent and fragrant, about 3 to 5 minutes. Ensure the onions do not brown, as this would alter the soup's flavor profile.
  2. Add the 600 g of beef shank to the pot, searing each side until it develops a light brown crust. This step helps to lock in the meat's juices and adds depth to the broth. Turn the beef occasionally to ensure even browning on all sides.
  3. Pour in 1.8 liters of beef broth, ensuring the beef shank is fully submerged. Increase the heat to high and bring the broth to a gentle boil. Once boiling, reduce the heat to low and cover the pot, allowing it to simmer gently.
  4. Peel and slice 2 carrots into rounds, then add them to the pot. The carrots will need time to soften, so add them early in the simmering process. Allow the soup to continue simmering until the beef is tender and the carrots are soft, which should take about 1 to 1.5 hours. The beef should be easily pierced with a fork, indicating it is done.
  5. Once the beef and carrots are cooked to the desired tenderness, taste the broth and season with fine sea salt and black pepper to your liking. Adjust the seasoning gradually, tasting as you go to ensure the flavors are balanced.
  6. Finish the soup by skimming off any excess fat that rises to the surface, if desired. This step is optional, as some prefer the richness that the fat adds to the soup. Serve the soup hot, ensuring each bowl has a generous portion of beef and carrots, and enjoy it as a comforting meal perfect for sharing.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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