Cazuela de Vacuno (Chilean Beef and Vegetable Soup)

• 900 g Beef shank, bone-in
• 1 large Yellow onion
• 3 cloves Garlic
• 2 pieces Bay leaves
• 1 tsp Ground cumin
• 2 tsp Fine sea salt
• ½ tsp Black pepper
• 3 medium Carrot
• 500 g Pumpkin
• 4 medium Yukon Gold potato
• 2 pieces Fresh corn on the cob
• 20 g Fresh coriander

1. Put the beef shank in a stockpot and cover with about 2 litres of cold water. Add the onion (peeled and halved), garlic (lightly crushed), bay leaves, cumin, salt and pepper. Bring to a gentle boil, then reduce to a low simmer and skim off any foam for the first 10 minutes.
2. Simmer gently, partially covered, for 45 minutes, keeping the broth at a steady, quiet bubble. The beef should be starting to soften but not falling apart. Taste the broth and adjust salt if needed.
3. Meanwhile, peel the carrots and cut into thick chunks. Peel the pumpkin and cut into large pieces, and peel the potatoes, keeping them whole or halved if very large. Cut each corn cob into 2 to 3 pieces.
4. Add the carrots to the pot and simmer for 10 minutes. Add the pumpkin, potatoes and corn, then continue to simmer until the vegetables are tender and the beef is very tender when pierced, about 20 to 25 minutes. Keep the broth clear by maintaining a gentle simmer rather than a rolling boil.
5. Finely chop the fresh coriander. Ladle the broth into bowls, then divide the beef and vegetables between them so each bowl gets a piece of corn, potato, pumpkin and carrot. Finish with coriander and serve hot.

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