Beef Bone Soup

There are many different ways to cook bone soup. Here share my easiest recipe and without using powdered spices or bunjut soup. We only need a few basic ingredients to prepare this delicious soup.

The secret to cooking soup is to make sure the onions are fried until crisp before adding water and meat. If we add water too early, onions will not be able to cook properly because the cooking temperature will not be able to pass 100 degree C while there is still water.

Meat soup and bone broth will take quite a long time to cook properly, therefore we need to be patient if we want the best results.

Ingredients for bone soup

2kg of beef bones ( neck, ribs or tail )

( To be ground)
800g large red onion ( 9 )
300g of garlic ( 25 cloves )

( For sauteing)
3 small onion cloves thinly sliced
3 garlic cloves thinly sliced
3cm coarsely sliced ​​ginger
200ml of cooking oil

( Spices)
20 cloves
15 cardamom seeds
4 cinnamon stick
1 star anise
1 bay leaf

350g of cut potatoes
600g of chopped red radish
1 biji tomato

4 teaspoon of salt or to taste
2 tablespoons black pepper
1 teaspoon of Aji-Shio white pepper

Method

1. Grind the onion and garlic in a blender until smooth.
2. Heat 200ml oil in a large saucepan. Saute the garlic followed by the sliced ​​small onion. Wait until it looks yellow and insert 4 a bunch of cloves, cardamom , cinnamon and star anise.
3. Add the ginger that has been sliced ​​earlier. Make sure the fire is not too big so that the stir -fry material does not burn.
4. When the onion and garlic look crispy and golden yellow, add the ground ingredients, small shallots and garlic.
5. To produce a delicious soup, the frying phase of the ground ingredients is very important. We have to make sure the ground ingredients are really crisp before we add the meat and water.
6. If the ingredients for the stir fry are crispy like this, add meat and bones. Mix well. Make sure the ingredients are mixed with meat and bones. Preferably fry until the meat and bones look slightly cooked on the outside and brown.
7. Then add more or less water 3-4 liters and messed up evenly. Add more water until all the bones and meat are below the water level. Stir well and increase the heat. When it boils, remove sediment that has risen to the surface of the water. This silt needs to be removed as it will affect the taste of our soup. Remove slowly. Then add the bay leaves. Cover and simmer for 1 jam.
8. Now we add 4 teaspoon of salt or to taste. 2 tablespoons black pepper. 1 teaspoon of Aji-Shio white pepper.
9. If the meat is still not tender and the soup gravy is less, add a little more water. Renew for 15 minutes.
10. Then add the potatoes and mash again 20 minutes.Finally add the tomatoes and mash 5 minutes more.
11. The bone soup is now ready to be served and garnished with fried onions and soup leaves. Use fresh soup leaves if available