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Indonesian Beef Broth Soup 2

Serves 4 to 6 Soup meat, Soups

Indonesian Beef Broth Soup 2

In Indonesian homes, Beef Broth Soup 2 finds its place at the table as a comforting, everyday meal. It's a dish that's passed down through generations, with recipes scribbled on well-worn pages or simply whispered from memory. This soup is not reserved for special occasions but is a staple that warms the family on any typical day, with ingredients selected as instinctively as setting the table.

Expect a rich, hearty broth where the beef shank's deep flavors meld seamlessly with the sweetness of carrots and the gentle aroma of onions. The broth is robust yet smooth, with a generous layer of fat that carries the essence of the beef. Seasoned by hand with fine sea salt and black pepper, each bowl invites you to taste and feel the comfort of home.

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 pot, heat 2 tablespoons of oil over medium heat. Add 1 finely chopped onion and sauté until it becomes translucent and fragrant, about 3-4 minutes. Stir occasionally to prevent the onion from burning, as this will form the aromatic base of your soup.
  2. Add the 600 g of beef shank to the pot. Sear the meat on all sides until it is browned, which will help to lock in the flavors. This should take about 5-7 minutes, and the beef should have a nice caramelized crust.
  3. Pour in 1.8 L of beef broth, ensuring that the beef shank is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer, allowing the flavors to meld together and the beef to tenderize.
  4. While the beef is simmering, peel and slice 2 carrots into rounds. Add them to the pot, ensuring they are submerged in the broth. Continue to simmer the soup until the carrots are tender and the beef is soft enough to be easily pierced with a fork, which should take about 45-60 minutes.
  5. Once the beef is tender, taste the broth and adjust the seasoning with fine sea salt and black pepper to your liking. Remember, the salt should enhance the flavors without overpowering them.
  6. To finish, you can drizzle a small amount of oil over the top for added richness and sheen. Serve the soup hot, ensuring each bowl has a generous portion of both beef and vegetables.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

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

Available soon on Amazon…

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