Sup tulang (beef bone soup)

Instructions

1. Place the bones in a large pan of cold water, bring to the boil and let them boil for 5 minutes.
2. Drain the bones, rinse them under lukewarm water to remove impurities, then return them to the clean pan.
3. Add the cold water, the onions cut in half, the crushed garlic and the coarse salt, then bring gently to the boil.
4. Skim the surface, lower the heat and simmer covered for 90 minutes.
5. Add the carrots in chunks, the celery, the leek, the bay leaf and the peppercorns, then continue cooking for 60 minutes at a gentle simmer.
6. Remove the bones and large vegetables with a slotted spoon, then strain the broth through a fine sieve.
7. Return the broth to the heat and adjust the seasoning with the salt and ground pepper.
8. Serve piping hot in bowls, with the carrots and the meat picked off the bones, sprinkled with chopped parsley and spring onions.