Serves: 2
Prep Time: 30 mins
Cook Time: 3 hours


INGREDIENTS

• 1kg fleshy beef bones, washed and drained
• 2 tsp coriander powder 
• 1 tbsp ground cumin 
• 1 tbsp ground fennel
• 1½ tbsp tomato puree 
• 1 carrot, peeled and diced 
• 1 potato, peeled and diced 
• 2 stalks celery, diced 
• 1 stalk scallion, chopped (optional)
• 1 tbsp fried shallot (optional)
• 2 litres or more hot water 
• cooking oil
• dashes of sugar
• salt and black pepper to taste 

To finely ground:
10 shallots
4 garlic cloves
2 lemongrass stalks, sliced
​​1 inch ginger

Stir-fry mix:
4 cardamom seeds
2 cinnamon sticks
6 cloves
2 star anises



DIRECTIONS

1. Heat oil in a large pot, brown the beef bones, remove and drain. In the same oil, add finely ground and stir-fry ingredients. Stir-fry them until fragrant.
2. Add coriander powder, cumin powder and fennel powder, stirring 3-4 minutes until fragrant. Add tomato puree. Cook briefly and add the beef bones, mix well and pour enough water to cover the ingredients. Cover the lid.
3. Simmer until the meat on the bone tender (approximately 2 hours or more for tastier broth). Make sure you have sufficient water in the pot by checking every 30 minutes. Add more water if needed.
4. Add potatoes, carrots and celery, cook until potatoes are tender. Add salt, sugar and black pepper to taste. Adjust the broth to your taste. Stir and cook 2-3 minutes longer. Turn off the heat and skim the fat from top of the broth.
5. Sprinkle with chopped scallion and fried shallot. It is delicious to be eaten alone or with noodles. 

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Labels: asian, beef, carrot, celery, potato, recipes, soup