Entree: Indonesia – Java – Soto Betawi (Creamy Betawi-style beef soup in coconut milk with aromatic spice paste)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 1 lb (454 g) beef brisket, cut into 1- to 2-inch (2.5–5 cm) chunks
- 8 oz (225 g) beef tripe, cleaned and cut into bite-size pieces (optional)
- 8 cups (1.9 L) beef stock or water
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) evaporated milk
- 2 tbsp (30 ml) vegetable oil for frying spice paste
- 6 shallots, peeled
- 4 cloves garlic
- 2 candlenuts (or 2 tbsp / 15 g unsalted macadamia/almond as substitute)
- 1 tsp (2 g) coriander seeds
- 1/2 tsp (1 g) ground white pepper
- 1 tbsp (15 ml) oil for sautéing (can be same type as above)
- 2-inch (5 cm) piece galangal, peeled
- 2-inch (5 cm) piece ginger, peeled
- 1 stalk lemongrass, white part bruised and tied
- 4 kaffir lime leaves, torn
- 1 medium potato, peeled and cut into 1-inch (2.5 cm) cubes (about 8 oz / 225 g)
- 2 medium tomatoes, cut into wedges
- 1 tsp (5 ml) salt, adjust to taste
- 1 tsp (4 g) palm sugar or brown sugar
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) fried shallots for garnish
- 2 tbsp (8 g) chopped celery leaves or cilantro for garnish
- Lime wedges for serving
- Steamed rice or lontong (rice cakes) to serve

Instructions

1. Make the spice paste: toast coriander seeds in a dry pan until fragrant, then grind or process with shallots, garlic, candlenuts, galangal, and ginger into a smooth paste using a little water if needed.
2. Heat 2 tbsp (30 ml) vegetable oil in a large pot over medium heat and fry the spice paste until fragrant and slightly browned, about 4–6 minutes.
3. Add beef brisket and tripe to the pot, stir to coat with the paste, then add beef stock (or water), bruised lemongrass, and kaffir lime leaves. Bring to a simmer.
4. Skim any foam, cover partially, and simmer gently for 1½ to 2 hours until beef is very tender. Add potatoes about 30 minutes before the end of cooking so they become tender but not mushy.
5. When meat is tender, remove brisket and tripe, shred or slice the brisket into bite-size pieces and return to the pot. Adjust liquid if needed.
6. Stir in coconut milk and evaporated milk, then add kecap manis, salt, and palm sugar. Heat gently without boiling to prevent coconut milk from curdling, simmer 5–10 minutes to blend flavors.
7. Add tomato wedges just before serving to keep them slightly fresh-tasting. Taste and adjust seasoning.
8. Serve Soto Betawi hot over steamed rice or with lontong, topped with fried shallots and chopped celery leaves or cilantro, with lime wedges on the side.