Sup Sumsum Tulang Sapi (Beef Bone Soup)
Ingredients:
- 1 beef bone, cut into 3 parts, cleaned with lime juice, then scrubbed with salt and rinsed thoroughly
- 2 small potatoes, diced and fried, set aside
- 2 carrots, sliced into rounds, set aside
- 1 stalk green onion, sliced
- 1 clove
- 1 cardamom pod
- 1 star anise
- 1 cm cinnamon stick
- Salt, to taste
- Granulated sugar, to taste
- Beef bouillon powder, to taste
- Ground black pepper, to taste
For the spice paste:
- 2 shallots
- 3 garlic cloves
Instructions:
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Prepare the Bones:
- Place the beef bones in a pot and cover with water. Bring to a boil and cook for 30 minutes. Discard the water and rinse the bones under cold water.
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Cook the Bones:
- Return the bones to the pot, cover with fresh water, and bring to a boil. Reduce the heat to low and simmer for 3 hours or until the bones are tender. (Using a pressure cooker will reduce the cooking time, but the traditional method works well if you don’t have one.)
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Prepare the Spice Paste:
- Blend the shallots and garlic cloves into a smooth paste.
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Cook the Spice Paste:
- Heat a small amount of oil in a pan over medium heat. Add the spice paste and cook until fragrant and softened.
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Combine Ingredients:
- Add the cooked spice paste to the pot with the beef bones. Stir to combine.
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Add Seasonings:
- Stir in the cinnamon stick, cardamom pod, star anise, clove, salt, sugar, beef bouillon powder, and ground black pepper. Adjust the seasoning to taste.
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Add Vegetables:
- Add the carrot slices to the pot and cook until the carrots are tender.
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Finish the Soup:
- Stir in the sliced green onions just before serving.
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Serve:
- In each bowl, place a portion of fried potatoes. Ladle the hot soup over the potatoes and add some beef bones. Serve hot and enjoy!
Note: This soup is quite rich and fatty, so it’s best enjoyed hot to fully appreciate its flavors.
