Peruvian 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 heating 2 tablespoons of oil in a large pot over medium heat. Once the oil is shimmering, add 1 finely chopped onion. Stir frequently, allowing the onion to soften and become translucent, which should take about 5 minutes. Be careful not to let the onion brown, as this can add bitterness to the soup.
2. Next, introduce 600 g of beef shank to the pot. Sear the beef on all sides until it is browned, which will enhance the flavor of the broth. This should take about 5-7 minutes. Ensure the beef is well-browned for a richer taste.
3. Add 1.8 liters of beef broth to the pot, ensuring the beef is fully submerged. Bring the broth to a gentle simmer over medium-high heat. As the broth begins to bubble, reduce the heat to maintain a low simmer, allowing the flavors to meld together.
4. Peel and slice 2 carrots into rounds and add them to the pot. The carrots should be cut evenly to ensure they cook at the same rate. Continue to simmer the soup until the carrots are tender but still hold their shape, which indicates they are perfectly cooked.
5. Season the soup with fine sea salt and black pepper to taste. Stir well and taste the broth, adjusting the seasoning as needed. Remember, the flavors should be balanced, with the salt enhancing the natural taste of the beef and vegetables.
6. Finish the soup by adding a final touch of herbs or a squeeze of citrus if desired, to brighten the flavors. Serve the soup hot, ensuring each bowl has a generous portion of beef and vegetables, ready for sharing at the table.