Beef rib soup is a delicious Malaysian dish that is perfect for cold nights. Since it takes time to boil the beef, you may use a pressure cooker to reduce the cooking time. If Chinese celery is not available, you may replace it celery leaves or Italian parsley.
1kg beef ribs or ox tail, cut into chunks
1 1 1/2 inch fresh ginger, peeled and bruised
4 garlic cloves, peeled and bruised
2 onions, sliced
2 tomatoes, seeded and sliced
2 potatoes, peeled and cut into cubes
1 carrot, peeled and cut into cubes
1 teaspoon salt
4 teaspoons deep fried shallots for garnish
2 spring onions thinly sliced for garnish
1 sprig Chinese celery, thinly sliced for garnish
For the spice mix:
1 tablespoon coriander seeds
2 teaspoon cumin seeds
2 teaspoons fennel seeds
1 teaspoon black peppercorns
1 cinnamon stick
4 cardamom pods, bruised
2 star anise pods
First prepare the spice mix by combining the coriander seeds, cumin seeds, fennel seeds, black peppercorns, cinnamon stick, cardamom pods, cloves and star anise pods in a skillet over low flame. Heat it until the spices are crisp and fragrant. Remove from heat and let it cool. Ground it in a food processor or mortar and pestle until it is fine.
Place the beef ribs, ginger, garlic, spice mix and water in a large pot over high heat. Bring it to a boil. Skim off any fat that rises to the surface. Reduce the heat to low and allow it to simmer for 1-2 hours or until the beef is tender. Add more water if needed.
Put the potatoes, carrots and tomatoes in the pot with the beef ribs and season it with salt. Set the heat to high and bring it to a boil. Reduce the heat and let it simmer for 6-8 minutes or until the vegetables are tender.
Ladle the beef ribs and soup onto individual bowls and garnish with the fried shallots, spring onions and Chinese celery. Serve immediately.
Photo Courtesy Of: bucklava