Indonesian 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. Once the oil is shimmering, add 1 chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which should take about 5 minutes. Be careful not to let it brown, as this could affect the flavor of the soup.
2. Add 600 g of beef shank to the pot. Sear the meat on all sides until it develops a light brown crust, which enhances the flavor of the broth. This should take about 5 minutes. The beef should not be fully cooked at this stage, just browned on the outside.
3. Pour in 1.8 L of beef broth, ensuring the beef is fully submerged. Bring the mixture to a gentle simmer over medium heat. This is crucial for extracting flavors from the beef without making it tough.
4. Peel and slice 2 carrots into rounds, then add them to the pot. They should be added at this point so they can soften and release their sweetness into the broth. Stir gently to combine.
5. Reduce the heat to low and cover the pot. Allow the soup to simmer gently for about 1 to 1.5 hours. The beef is done when it is tender and can be easily pierced with a fork. The carrots should also be soft but not mushy.
6. Taste the soup and season with fine sea salt and black pepper to your preference. Remember, the salt should enhance the flavors without overwhelming them. Adjust gradually, tasting as you go.
7. Finish the soup with a drizzle of oil or a sprinkle of fresh herbs, if desired, for added freshness and aroma. Serve the soup hot, ensuring each bowl has a generous portion of beef and vegetables. This dish is best enjoyed in a communal setting, reflecting its Indonesian home-cooked origins.