Mee Champa Beef Bone Broth
Ingredients
- 1.5 - 2 kg beef with bones
- 3 liters water
- 4 onions cut into quarters
- 3 large onions cut into quarters
- 2 inches galangal sliced thinly
- one dried squid about the size of a palm
- one bunch cilantro leaves
- spring onion
- 2 cinnamon sticks
- 4 star anise
- 1/2 cup fish sauce
- sugar
- salt
- seasoning if desired
- white pepper powder or black pepper powder
- 3 beef stock cubes
Sambal
- 4 large red chilies
- 20-30 bird's eye chilies
- 2 cloves garlic
- 2 tablespoons vinegar
- a pinch of salt
Garlic oil
- 3 garlic bulbs finely chopped
- 1 cup corn oil
Preparation
Boil water and add beef and bones, cook for 30 to 60 minutes, then discard the water and impurities.
Add 3 liters of fresh water, beef, and bones, bring to a boil, remove any foam, and boil until the meat is tender.
Remove the meat and continue boiling the bones for 5 to 6 hours.
While the broth simmers, roast the onions, large onions, galangal, dried squid, cinnamon, and cloves.
Add the roasted ingredients to the broth along with fish sauce, cilantro, pepper powder, beef stock cubes, salt, seasoning, and spring onion, then simmer on low heat.
Strain the broth when serving to keep it clear.
Sambal
Boil the red chilies, bird's eye chilies, and garlic until wilted, then drain.
Blend the boiled ingredients with vinegar and salt until smooth.
Garlic oil
Heat the corn oil in a pan, add the finely chopped garlic, and fry until golden, then turn off the heat.
