Flanken Soup

Heat olive oil in a stock pot over medium-high heat. Cook flanken until browned and some fat has rendered, about 5 minutes. Add diced onion, leeks, and a pinch of salt. Cook, stirring often, until soft and and lightly browned, 4-5 minutes. Season with smoked paprika, cumin, and black pepper. Add minced garlic and cook until fragrant, 30 seconds to 1 minute. Pour in chicken broth and add marrow bones, celery, and carrots. Stir to combine, Add enough water to fill the pot to 2/3 and bring to a boil. Once boiling, add diced potatoes and half of the cilantro and parsley. Season with salt to taste. Reduce heat to low and simmer for 3-4 hours, stirring occasionally. Serve and enjoy!