Taro and beef soup

Pick shin or short rib still on the bone. Marrow and connective tissue release gelatin during the long simmer, giving the broth its body and silky mouthfeel.

Place beef in 2 litres of cold water, bring to a slow boil, skim foam carefully for the first ten minutes. Add bay leaves, cumin, half the salt, simmer covered seventy minutes.

While the beef simmers, peel taro under cold water with gloves to avoid skin irritation. Cube into three-centimetre pieces, hold in salted water until needed.

Drain taro and add to the simmering broth with the rest of salt and black pepper. Cook uncovered twenty-five minutes; the taro melts on the edges, thickening the broth naturally.

Lift the beef onto a board, tear into bite-sized chunks. Return to the soup, stir in melted ghee for a glossy fragrant finish. Discard the bay leaves.

Ladle into deep bowls so each portion has both broth, beef and taro chunks. The starchy gloss of the broth catches the steam aromas. Eat with toasted whole bread.