Thai 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 pot, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the onion, which should be peeled and thinly sliced. Stir occasionally, allowing the onion to soften and become translucent, about 3-4 minutes. Be careful not to let the onion brown, as this will affect the soup's flavor.
2. Add the 600 g beef shank to the pot. Sear each side of the beef shank until it develops a rich, brown crust. This caramelization will enhance the depth of flavor in your broth.
3. Peel and slice the 2 carrots into rounds about 1 cm thick. Add them to the pot, stirring to coat them in the oil and beef juices. Let them cook for about 2 minutes, just until they begin to soften slightly.
4. Pour in the 1.8 L beef broth, ensuring that the beef and vegetables are fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid, leaving a small gap for steam to escape, and let it simmer.
5. Simmer the soup until the beef is tender and can be easily pulled apart with a fork, which will take time as the flavors meld together. The carrots should be soft but not mushy, retaining a slight bite.
6. Once the beef is tender, taste the broth and season with fine sea salt and black pepper to your liking. Stir well to ensure the seasoning is evenly distributed.
7. Finish the soup by removing it from the heat and letting it sit for a few minutes. This allows the flavors to settle and meld further. Serve hot, encouraging diners to share and enjoy the communal aspect of this Thai home-cooked meal.