Clear and strong beef soup with meaty bones

Ingredients for 2 servings:

• 600 g beef bones, meaty
• 300 g marrow bones, meaty
• 800 g water
• 1 tbsp coriander seeds
• 1 m.-sized vegetable onion(s)
• 4 medium-sized garlic cloves
• 2 stalks of lemongrass
• 10 g ginger root, fresh or frozen
• 1 small chili pepper(s), fresh, green or frozen
• 1 small spring onion(s)
• 1 small leek(s)
• 1 small carrot(s)
• 2 kaffir lime leaves, fresh or frozen
• 1 tbsp tamarind syrup
• 4 tbsp sunflower oil
• n. B. Salt and pepper, black, from the mill
• n. B. chives

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

This Indonesian recipe is for a soup eaten with rice. Original title: Gulai Sapi ala Siti Karlina

Cut the meaty bones into approximately 6 cm long pieces. Wash and rinse. Boil in 1.5 liters of water for about 5 minutes, strain. Rinse again and add to a pressure cooker with the water. Roast the coriander seeds in a pan without oil until fragrant, remove from the heat, and add to the bones. Trim both ends of the onion, peel, and roughly chop. Fry in the sunflower oil until light brown and add to the bones. Crush the garlic cloves. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard the brown and wilted leaves, and use only the white to light green parts. Cut these into approximately 8 cm long pieces. Remove the outer, green leaves if desired. Gently crush the bottom half of the pieces with a hammer, leaving the stem intact. Wash, peel, and thinly slice the fresh ginger root. Weigh and thaw frozen goods. Wash the small, red chili, cut it into thirds crosswise, leaving the seeds and discarding the stem. Wash the spring onion and leek, remove any wilted leaves and cut them crosswise into approximately 1 cm wide pieces. Wash the carrot, trim both ends, peel and slice diagonally into approximately 3 mm thick slices. Wash the kaffir lime leaves and use them whole. Add the spices and tamarind syrup to the bones. Cook the broth on level 2 for approximately 50 minutes. Let cool and strain. Return the meaty bones to the broth, season to taste and serve warm with white rice and a mild sambal.