Summary

Ingredients

For the broth:

• 500 g beef bones, mainly from the spine
• 1 leek stick (s)
• 1 small carrot (s)
• 15 g iner, fresh or frozen
• 2 medium clove garlic (s)
• 1 parsley root (s)
• 1 small chilli pepper (s), green, fresh or frozen
• 4 tablespoon celery, fresh or frozen
• 2 kaffir lime leaves, alternatively lemon leaves
• 2 lime (s), fresh
• 2 tablespoon glutamate, high purity (Aji-No-Moto)
• 500 g water

Also:

• 2 tablespoon soy sauce (Kecap Tim Ikan, see appendix)
• Salt or beef broth, grained
• Black pepper from the mill
• 2 tablespoon sunflower oil

For the deposit:

• 250 g beef fillet (s)
• 80 g lass noodles, thin (rice noodles)
• 6 small onion (s), red
• 1 small carrot (s)
• 1 kailan (Chinese broccoli)

To garnish:

• 2 tablespoon celery leaves
• Flowers and leaves

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Instructions

1. For the broth, wash, clean (e.g. peel) and chop the vegetables. Cut the chilli into thirds and use with the grains. For the fresh lime juice, wash the two limes thoroughly. Since the middle part contains bitter substances, which are squeezed freely when squeezing with a normal citrus press, it is better to proceed as follows: Cut off a piece lengthways about 6 mm to the right and left of the stem base. Core the sections and press out by hand. Discard the empty sections and center pieces.
2. Boil the beef bones with plenty of water for 5 minutes, strain, rinse and simmer with all the ingredients for the broth for 3 - 4 hours. Strain and let cool. Separate the meat from the bones and use it in the soup. Gently squeeze out the remaining material to be sieved and discard. Add the Kecap Tim Ikan to the broth and season with salt and pepper.
3. In the meantime, cut the beef fillet into thin slices and dust both sides with flour. Soak the glass noodles in lukewarm water for 6 minutes, strain, shorten with scissors and set aside. Cap both ends of the small, red onions, peel and cut into small pieces. Wash the carrots, cut off both ends, peel and slice approx. 3 mm thick with a corrugated plane. Wash the fresh kailan, separate the leaves from the stem. Cut off the stem, which is woody in the lower part, 2 to 4 cm above the 1st leaf and discard. Separate the thin petioles from the leaves along the midrib, cutting the leaves in half lengthways. Cut the leaf stalks and stems crosswise into thin rolls. Quarter the leaves lengthways and crossways. Keep the rolls and leaves ready separately.
4. Add the carrot, kailan stalks and onions to the simmering broth. After 5 minutes add the glass noodles and the bone meat and simmer for another 2 minutes. Turn off the heat supply and keep warm with the lid.
5. Briefly fry the beef fillet pieces in the hot oil in 2 portions. Divide the soup on serving bowls, add the fillet pieces, garnish and serve hot with toasted white bread.