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Recipe from: Colonel Ian F. Khuntilanont-Philpott
10 cups of water
4 cups of beef bones
2 onions, with skin, quartered
2 coriander roots, chopped
4 bai makrut (kaffir lime leaves), shredded
1 tablespoon ginger, grated.
Break the bones with a hammer, and roast them for 15 minutes in a hot oven. Bring the water to the boil, and add the vegetables, and the bones to the pot, Boil gently for an hour. Boil vigorously to reduce to about half the volume you started with. Allow to cool, skim off the fat, filter through a fine seive.