1kg beef bones, wash out the grit and drain
200g beef muscle, cut into 1/2cm slices
200g shallots, peeled
8 cloves garlic, peeled
5cm old ginger, skinned and sliced
3 packets sup bunjut
1 tsp white peppercorns
Salt to taste
1 tsp cooking oil
Water to cover meat
Garnishing
Fried shallots
Chopped Chinese celery and spring onions
Slices of lime
Method
In a pot, heat up the cooking oil and saute the peeled shallots, garlic and ginger until aromatic. Add the sup bunjut and white peppercorns, then the meat and bones. Stir and cook until the meat is browned, then add salt and enough water to cover the meat. Let the water come to a boil for about five minutes before reducing the flame to allow the soup to come to a simmer. Let the soup simmer for three to four hours, stirring occasionally. The soup is done when the meat is fork tender. Serve with the garnishing and hot steamed rice.
In a pot, heat up the cooking oil and saute the peeled shallots, garlic and ginger until aromatic. Add the sup bunjut and white peppercorns, then the meat and bones. Stir and cook until the meat is browned, then add salt and enough water to cover the meat. Let the water come to a boil for about five minutes before reducing the flame to allow the soup to come to a simmer. Let the soup simmer for three to four hours, stirring occasionally. The soup is done when the meat is fork tender. Serve with the garnishing and hot steamed rice.
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