Marinate the beef brisket with pepper, seasoning powder, 1 tablespoon of minced lemongrass, garlic, and chili, and 1 teaspoon of annatto oil for about 30 minutes. Heat a pan with oil, add crushed garlic and lemongrass, and sauté until fragrant. Add the beef and stir-fry until browned.

In another pan, heat and roast a halved onion, ginger, and a few shallots until fragrant. Add the bones and the roasted mixture to a pot with water and simmer for about 1 hour. Then add the browned beef mixture and continue to simmer for another hour until the meat is tender.

Once the broth is ready and the meat is tender, remove the meat and discard the lemongrass, onion, and ginger. Mix the fermented shrimp paste with a bowl of water, let it sit for about 10 minutes, then use only the clear liquid on top and add it to the broth.

Sauté annatto oil with garlic and minced lemongrass until fragrant, then add half of this mixture to the broth. Mix the remaining half with minced chili, a pinch of salt, and sugar to make chili sate for serving.

Season the broth with seasoning powder, fish sauce, and rock sugar to taste. Shape the pork paste into small balls and add them to the broth, bringing it back to a boil.