Korean Beef Broth Soup 2

Ingredients

• 600 gbeef shank — cubed
• 1onion
• 2carrots
• 1.8 Lbeef broth
• 2 tbspoil
• to tastefine sea salt and black pepper

Method

1. Begin by preparing your aromatics. Peel and quarter the onion, and peel the carrots, cutting them into large chunks. In a large pot, heat 2 tablespoons of oil over medium heat. Add the onion and carrots, stirring occasionally, and cook until the onion becomes translucent and the carrots start to soften, about 5 minutes. Be careful not to let them brown, as this will alter the flavor of the soup.
2. While the aromatics are cooking, prepare the beef shank. Cut the 600 g beef shank into large, manageable pieces. Once the onions and carrots are ready, add the beef to the pot. Stir to coat the beef in the oil and aromatics, allowing it to brown slightly on all sides, which will enhance the depth of flavor in the broth.
3. 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 and cover the pot with a lid, allowing it to simmer gently.
4. Let the soup simmer for about 1.5 to 2 hours, or until the beef is tender and can be easily pulled apart with a fork. During this time, the broth should develop a rich, deep flavor, and the vegetables should become very soft, almost melting into the broth.
5. Once the beef is tender, taste the soup and season with fine sea salt and black pepper to your liking. Stir well to ensure the seasoning is evenly distributed. If desired, finish with a drizzle of oil for added richness before serving.