West African Beef Broth Soup

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. Slice the onion thinly and cut the carrots into rounds about 1 cm thick. This ensures even cooking and helps build a balanced flavor profile. Set these aside as you heat 2 tablespoons of oil in a large pot over medium heat.
2. Once the oil is shimmering, add the sliced onion to the pot. Stir occasionally, allowing the onion to soften and become translucent, which should take about 5 minutes. This step is crucial as it forms the aromatic base of the soup, releasing the onion's natural sweetness.
3. Introduce the beef shank to the pot. Sear the meat on all sides until it develops a deep brown crust. This browning is essential as it adds depth and richness to the broth, enhancing the overall flavor of the soup.
4. Add the carrot rounds to the pot, stirring them in with the beef and onions. This step allows the carrots to begin absorbing the flavors from the beef and onions, which will contribute to the soup's hearty texture.
5. Pour in 1.8 liters of beef broth, ensuring the beef and vegetables are fully submerged. Bring the mixture to a gentle simmer. This slow simmering allows the flavors to meld together and the beef to tenderize, which can be observed when the meat starts to pull apart easily with a fork.
6. Season the soup with fine sea salt and black pepper to taste. Start with a small amount and adjust as needed, tasting frequently to ensure a balanced flavor that complements the natural richness of the beef and broth.
7. Once the beef is tender and the soup has a rich, savory aroma, remove from heat. Serve the soup hot, garnished with a thread of oil if desired. This finishing touch adds a layer of richness and sheen, perfect for a comforting West African meal shared with family or friends.