Beef Bone Marrow Soup #alaraisa
Ingredients:
- 1 beef knee bone with marrow
- Ground Spices:
- 5 shallots
- 5 cloves garlic
- 10 peppercorns
- Salt to taste
- 3 Java chilies (adjust to taste)
- Vegetables:
- 2 potatoes, peeled and diced
- 4 carrots, peeled and sliced
- 200 grams black fungus mushrooms, soaked and sliced
- 100 grams green beans, trimmed and cut
- 2 stalks green onions, chopped
Instructions:
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Prepare the Beef Bone:
- Wash the beef knee bone thoroughly to remove any impurities.
- Place the bone in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 1 hour. Add a pinch of salt and squeeze in the juice of one lime to help tenderize the meat and remove any strong odors.
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Make the Spice Paste:
- While the bone is simmering, prepare the spice paste. Blend the shallots, garlic, peppercorns, salt, and Java chilies into a smooth paste.
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Cook the Spice Paste:
- Heat a small amount of cooking oil in a pan over medium heat. Add the ground spice paste and sauté until fragrant.
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Combine Ingredients:
- Pour the fragrant spice paste into the pot with the beef bone and its broth. Stir well to combine.
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Add Vegetables:
- Add the diced potatoes, sliced carrots, black fungus mushrooms, and green beans to the pot. Continue to cook for a maximum of 15 minutes, or until the vegetables are tender but still hold their shape.
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Final Seasoning:
- Taste the soup and adjust seasoning with additional salt and pepper if needed.
- Stir in the beef marrow from the bone, allowing it to heat through.
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Finish and Serve:
- Add the chopped green onions just before serving for a fresh, aromatic touch.
- Ladle the soup into bowls and serve hot.
Enjoy this hearty and flavorful Beef Bone Marrow Soup, perfect for a comforting meal with a rich depth of flavor!
