Description
Learn how to make this hearty Indonesian soup, filled with beef, vegetables, and fragrant spices. Perfect for a cold day or when you need a comforting meal.
Ingredients
Units
Scale
For the spice paste
- 8 shallots
- 4 cloves garlic
- 1 inch ginger
- 1 1/2 inch galangal
- 1/2 tsp coriander powder
- 1 beef bouillon cube
- 1/2 tsp granulated sugar
- 4 candlenut
- 1/4 cup vegetable oil
For the Jakarta-style beef soup
- 2 lbs. beef shank, cut into 1-inch cubes
- 1 lbs. beef tripe, slices
- 750 ml water
- 2 Indonesian bay leaves
- 5 kaffir lime leaves
- 3 stalks lemongrass, bruised
- 14 oz evaporated milk
- 500 ml coconut milk
- Salt, to taste
- Black pepper, to taste
Instructions
- Blend all spice paste ingredients until smooth using a food processor, blender, or traditional mortar and pestle.
- Heat a large dutch oven or heavy-bottomed pot over medium-low heat. Transfer your spice paste and cook, stirring frequently, until it becomes fragrant and starts to caramelize, 5-7 minutes.
- Add in the bay leaves, kaffir lime leaves, and lemongrass. Stir-fry for another 3-4 minutes, or until you see the oil beginning to separate from the spices.
- Add the beef and tripe, stirring to coat completely with the spice mixture. Pour in the water and make sure the meat is submerged. Bring the liquid to a boil over medium-high heat, then reduce to a gentle simmer for about 1 hour.
- Finish the soup by stirring in the evaporated milk and coconut milk. Season with salt and pepper to taste, bringing everything to a quick boil while stirring constantly. Remove from heat.
- Serve immediately with your choice of toppings. Add fresh chopped tomatoes, a squeeze of lime, crispy melinjo crackers, and a dollop of homemade sambal for those who love an extra kick. Enjoy!
Notes
- Take your time blending the spice mix to ensure a really smooth consistency that will help develop deep, rich flavors.
- Indonesian bay leaves are sometimes also labelled as “Salam leaves”
- Regarding the beef cook time, you’re looking for that perfect moment when the beef becomes meltingly tender – test it with a fork! The meat should practically fall apart when touched.
- This soup tastes even better the next day, so don’t be afraid to make it ahead of time!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Indonesian
