Peruvian Beef Broth Soup 3

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 shimmers, add 1 finely chopped onion. Cook, stirring occasionally, until the onion becomes translucent and soft, about 5-7 minutes. Be careful not to let the onion brown, as this will affect the flavor of the soup.
2. While the onion is cooking, peel and slice 2 carrots into rounds about 1/4 inch thick. Once the onion is ready, add the carrots to the pot. Stir them with the onion, allowing them to start softening and releasing their sweetness into the base.
3. Cut 600 g of beef shank into large chunks, about 2 inches each. Season them generously with fine sea salt and black pepper. Add the beef to the pot, stirring to coat it with the oil and aromatics. Let the beef brown slightly on all sides, which will enhance the depth of flavor in your soup.
4. Pour in 1.8 L of beef broth, ensuring that the beef and vegetables are fully submerged. Increase the heat to high until the broth begins to boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently. The beef should become tender and the flavors meld together, which you will notice when the meat easily pulls apart with a fork.
5. Taste the broth and adjust the seasoning with more fine sea salt and black pepper if needed. If you prefer a brighter flavor, consider adding a squeeze of lime juice or a sprinkle of fresh herbs like cilantro just before serving. Serve the soup hot, ensuring each bowl has a generous portion of beef and vegetables, perfect for sharing around the table.