Thai 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 roughly chop 1 onion into medium-sized pieces. Heat 2 tbsp oil in a large pot over medium heat. Add the chopped onion and stir occasionally, cooking until the onion becomes translucent and releases a sweet aroma, about 5-7 minutes. Be careful not to let the onion brown, as you want a soft, fragrant base.
2. While the onion is cooking, peel and slice 2 carrots into thick rounds. Once the onion is ready, add the carrots to the pot. Stir them gently to coat with the oil and onion mixture, allowing the carrots to start softening and releasing their sweetness, about 3-4 minutes.
3. Next, prepare the beef shank. Cut 600 g of beef shank into large chunks, about 2-inch pieces. Add the beef to the pot, stirring to combine with the vegetables. Cook until the beef is browned on all sides, which will help to deepen the flavor of the broth.
4. Pour in 1.8 L of beef broth, ensuring that the beef and vegetables are fully submerged. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot, allowing it to simmer. The beef should become tender and the flavors meld together, which will take about 1.5 to 2 hours. The beef is done when it is fork-tender and easily pulls apart.
5. As the soup simmers, taste and adjust the seasoning with fine sea salt and black pepper to your preference. Remember, the salt should enhance the natural flavors without overpowering them. Stir well after each addition to ensure even distribution of the seasoning.
6. Once the beef is tender and the flavors are well combined, remove the pot from heat. If desired, finish the soup with a drizzle of oil for added richness. Serve the soup hot, making sure to include both beef and vegetables in each bowl, and enjoy it as a shared meal around the table.