Yemenite Soup with Flanken

Method

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1. 01In a heavy 6 quart pot, heat oil and add the chopped onions. Let the onions cook for several minutes until they are softened and brown, and then add carrots and cook for another 5 minutes.
2. 02Sprinkle the flanken with salt and pepper. Make a well in the middle of the carrot and onions and add the meat to the pan and sear, stirring occasionally, until browned on all sides.
3. 03Add cubed potatoes and spices and cover with 14 cups of water.
4. 04Clean Cilantro while keeping leaves and stems intact. Place most of the cilantro in a cheesecloth and tie into a knot. Set aside remaining leaves for garnish.
5. 05Add cilantro bundle and garlic to the pot and bring to a boil. Lower to a simmer and cook for 3-4 hours.
6. 06Remove the cilantro bundle and add salt and black pepper to taste.
7. 07Optional: bring soup to a boil and add frozen wontons or dumplings. Cook soup for 10 more minutes and remove immediately so they don't get soggy or break.
8. 08Top with chopped cilantro and serve.