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Indian Beef Broth Soup 3

Serves 4 to 6 Soup meat, Soups

Indian Beef Broth Soup 3

Indian Beef Broth Soup 3 emerges from the heart of Indian home cooking, where recipes are shared through generations, not on paper but through practice. This version captures the essence of how it’s truly made in Indian kitchens, with salt judged by hand and fat used generously. It’s a dish that finds its way to the table on quiet evenings, where the simplicity of ingredients speaks volumes.

The soup is a comforting embrace, with tender beef shank pieces nestled in a rich broth, subtly sweetened by onions and carrots. The flavors are balanced, with the savory depth of beef complemented by a hint of earthiness from freshly cracked black pepper. It’s meant to be ladled into bowls and shared, bringing warmth to the table in every sense.

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 finely chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which should take about 5 to 7 minutes. Be careful not to let the onion brown, as this can introduce a bitter flavor.
  2. While the onion is cooking, peel and slice 2 carrots into thin rounds. Once the onion is ready, add the carrot slices to the pot. Stir them in with the onions, allowing the carrots to start softening. This will take about 3 to 4 minutes, and you should notice a sweet aroma as the carrots release their sugars.
  3. Cut 600 g of beef shank into large chunks, about 2 inches each. Add the beef to the pot, stirring to coat it with the onion and carrot mixture. Cook for about 5 minutes until the beef is browned on all sides, which will help to lock in its juices and flavor.
  4. Pour in 1.8 L of beef broth, ensuring that 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. The beef should become tender and the flavors meld together, which will take approximately 1.5 to 2 hours. You'll know it's ready when the beef is fork-tender and the broth has a rich, deep color.
  5. Taste the soup and season with fine sea salt and black pepper to your preference. Stir well to ensure the seasoning is evenly distributed. If desired, finish with a drizzle of oil for added richness before serving.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

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

Available soon on Amazon…

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