West African 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 ingredients. Peel and roughly chop 1 onion and 2 carrots. Set them aside. Cut 600 g of beef shank into bite-sized pieces, ensuring they are uniform for even cooking.
2. In a large, heavy-bottomed pot, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, releasing its aroma, about 3-5 minutes. Be careful not to let it brown.
3. Add the beef shank pieces to the pot with the softened onions. Sear the beef on all sides until it develops a deep brown crust. This browning process enhances the flavor of the soup.
4. Once the beef is browned, add the chopped carrots to the pot. Stir them in, allowing them to mingle with the beef and onions for about 2 minutes. This brief cooking helps to start releasing their sweetness.
5. Pour in 1.8 L of beef broth, ensuring that the beef and vegetables are fully submerged. Bring the mixture to a gentle simmer over medium heat. As it simmers, you'll notice the broth becoming richer and more aromatic.
6. Continue to simmer gently, occasionally skimming off any foam that rises to the surface. Cook until the beef is tender and the carrots are soft but not mushy. The beef should be easy to pierce with a fork, indicating it's done.
7. Taste the soup and season with fine sea salt and black pepper to your liking. Adjust the seasoning gradually, tasting as you go to ensure the flavors are balanced. Serve the soup hot, allowing the flavors to shine as you share it with family and friends.