Argentine Sopa de Fideos with Beef and Vegetables

Steps

1. 1

   Sear the beef shank

   • Pat the beef shank chunks dry with paper towels; this ensures even, deep browning.
   • Heat the olive oil in a large pot (6-quart/6-liter or larger) or Dutch oven over medium-high heat until shimmering, about 1–2 minutes.
   • Working in batches to avoid overcrowding, add the beef chunks and sear on all sides until deeply browned, about 8–10 minutes total.
   • Transfer the seared beef to a clean plate.

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   Ready when: Beef is deeply browned on all sides, with caramelized surfaces

   Tip: Don't overcrowd the pan when searing—let each piece get good contact with heat. If pieces touch, they'll steam rather than brown.

2. 2

   Build the broth base

   • Reduce heat to medium.
   • In the same pot, add the quartered onion and sauté for about 1 minute.
   • Add the minced garlic and cook for another minute until fragrant, stirring and scraping up any browned bits (fond) from the bottom of the pot—these concentrated flavors are essential to a rich broth.
   • Pour in the 8 cups of water and tuck in the bay leaves.
   • Return the beef shank chunks (and any accumulated juices) to the pot.
   • Increase heat to medium-high and bring the liquid to a simmer, about 2–3 minutes.

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   Ready when: Liquid reaches a gentle simmer with small bubbles breaking the surface

   Tip: Scrape up the fond (caramelized bits stuck to the bottom)—don't leave any behind. These bits have incredible concentrated flavor.

3. 3

   Simmer beef until tender

   • Once simmering, reduce heat to medium-low and partially cover the pot.
   • Simmer gently for 45 minutes, stirring occasionally (every 10–15 minutes) and skimming any gray foam that rises to the surface.
   • The beef is done when it's very tender, beginning to break apart at the seams, and the broth smells rich and meaty.

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   Ready when: Beef is very tender and beginning to fall apart; broth is rich and meaty-smelling

   Tip: Skim the gray foam that rises to the surface—this keeps the broth clear and improves flavor. If the broth is boiling vigorously, reduce heat slightly for a gentle simmer.

4. 4

   Add vegetables to broth

   • Add the sliced leek rounds and carrot chunks to the pot, stirring gently to distribute them throughout the broth.
   • Continue to simmer, uncovered or partially covered, for 10 minutes until the vegetables begin to soften.

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   Ready when: Vegetables are beginning to soften but still hold their shape

5. 5

   Add pasta and cook

   • Add the 8 oz of tallarines directly to the pot, stirring gently with a wooden spoon to separate them and distribute throughout the broth.
   • Continue simmering for 8–10 minutes (check your pasta package for cooking time) until the noodles are tender.
   • Stir occasionally to prevent sticking.

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   Ready when: Pasta is tender but still holds its shape; easily broken with a spoon but not mushy

   Tip: Check your pasta package for boiling-water cooking time and aim for the lower end or slightly shorter, since the noodles will continue to soften as they cool.

6. 6

   Season and serve

   • Taste the soup broth and adjust the seasoning with salt and freshly ground black pepper.
   • Remember that flavors have developed and concentrated over the long simmer, so start with a small pinch of salt and taste as you go.
   • Stir in the chopped fresh parsley just before serving.
   • Ladle the soup into bowls, making sure each serving gets beef, vegetables, and pasta.
   • Serve hot.

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   Tip: Taste carefully and season conservatively—salt intensifies flavors and becomes more pronounced as the soup cools. Start light.