Sup lidah (Bruneian beef tongue soup)

Instructions

1. Place the tongue in a large pan of cold water, bring to the boil and simmer for 5 minutes, then discard the water and rinse the tongue under cold water.
2. Lightly peel it, then return it to a large pan with 2 L of water and the beef stock, and let it simmer for 2 hours, skimming the surface.
3. Meanwhile, char the onions cut in half in the oven or in a dry pan until blackened at the edges, then add them to the broth with the sliced ginger and crushed garlic.
4. Add the spices (peppercorns, cloves, cinnamon, star anise), along with the carrots and celery in large chunks, and simmer for another 30 minutes.
5. Remove the tongue, let it cool for 10 minutes, then peel off the remaining skin and slice it thinly.
6. Strain the broth, adjust with soy sauce, salt and pepper, return the tongue slices to heat for 5 minutes and serve with coriander, spring onions and rice.