West African 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. Begin by heating 2 tablespoons of oil in a large, heavy-bottomed pot over medium heat. Once the oil is shimmering, add 1 chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which will take about 5 minutes. This step builds a fragrant base for the soup, crucial for developing depth of flavor.
2. Add 600 g of beef shank, cut into large chunks, to the pot. Sear the beef on all sides until it is browned, which helps to lock in juices and enhance the soup's richness. This should take about 8 minutes, and the beef should have a deep brown crust.
3. Introduce 2 chopped carrots to the pot, stirring them into the beef and onion mixture. Allow the carrots to cook for about 3 minutes, until they begin to soften slightly. This step ensures that the carrots will be tender by the end of cooking.
4. Pour in 1.8 liters of beef broth, ensuring that the beef and vegetables are fully submerged. Bring the mixture to a gentle simmer over medium heat. Cover the pot partially with a lid, allowing some steam to escape, and let it simmer until the beef is tender and the flavors have melded, which will be indicated by the beef being easy to pull apart with a fork.
5. Once the beef is tender, taste the soup and season with fine sea salt and black pepper to your liking. This step is crucial as it balances the flavors, ensuring the soup is savory and well-rounded. Optionally, finish with a drizzle of oil for added richness before serving.