Indonesian Beef Ball Soup with Bone Marrow - Mindd Foundation

Ingredients

• 1 tablespoon, coconut oil, duck fat, tallow or other good quality fats
• 2 cloves garlic, minced
• ¼ brown onion, finely chopped
• 500 g grass-fed beef mince
• 2 tablespoons tapioca flour
• 1 ½ tablespoons fish sauce
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon baking soda
• 1 tablespoon finely grated ginger
• 1.3 lt beef stock (see recipe)
• 2-inch piece ginger, cut into large pieces
• 2 cinnamon sticks
• 4 cardamom pods
• 5 whole cloves
• 3 tablespoons fish sauce
• 3 tablespoons lime juice
• Sea salt and ground white pepper, to taste
• 700 g beef marrow bones, cut into 2-inch (5 cm) pieces
• 1 carrot, thinly sliced and cut into 3 mm strips
• ¼ baby Chinese cabbage (about 120 g), trimmed
• 2 baby bok choy, trimmed
• 1 bunch broccolini, trimmed and cut in half
• 1 handful picked coriander, to serve
• Chilli flakes, to serve (optional)