Entree: Indonesia – Sulawesi – Sop Saudara (Makassar-style hearty beef soup with a lightly spiced peanut and aromatic broth)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) beef shank or brisket, bone-in, cut into chunks
- 6 cups (1.4 L) beef stock or water
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, thinly sliced (about 90 g)
- 4 cloves garlic, crushed (about 12 g)
- 1 inch (2.5 cm) piece of ginger, sliced (about 10 g)
- 2 candlenuts or macadamia nuts, roughly chopped (about 10 g)
- 1/3 cup (45 g) roasted peanuts, finely ground
- 1 tsp (2 g) coriander seeds, toasted and ground
- 1/2 tsp (1 g) ground white pepper
- 1/2 tsp (1 g) turmeric powder
- 2 tomatoes, quartered (about 240 g)
- 2 medium potatoes, peeled and cut into 1-inch pieces (about 12 oz / 340 g)
- 2 stalks celery, sliced (about 100 g)
- 2 bay leaves (approx. 2 g)
- 1 stick cinnamon (about 3 g)
- 2 tbsp (30 ml) kecap manis or 1 tbsp (15 ml) soy sauce + 1 tbsp (15 ml) palm sugar syrup
- 1 tbsp (15 ml) lime juice, or to taste
- Salt to taste (start with 1 tsp / 6 g)
- Fried shallots and chopped scallions, for garnish (to taste)
- Steamed rice or ketupat/lontong, for serving (as needed)

Instructions

1. Heat vegetable oil in a large pot over medium heat. Sear beef pieces until browned on all sides, about 6–8 minutes. Remove beef and set aside.
2. In the same pot, add shallots, garlic, ginger, and candlenuts; sauté until fragrant and shallots are translucent, about 4–5 minutes.
3. Stir in ground peanuts, toasted ground coriander, white pepper, and turmeric; cook 1–2 minutes to bloom the spices, stirring constantly to prevent burning.
4. Return beef to the pot and add beef stock (or water), bay leaves, cinnamon stick, and tomatoes. Bring to a simmer, then reduce heat to low and cover. Simmer gently for 1.5–2 hours until beef is tender.
5. Add diced potatoes and celery, then continue to simmer uncovered for 20–25 minutes until potatoes are tender and broth has slightly thickened. Add kecap manis (or soy+syrup), and salt to taste.
6. Finish with lime juice, adjust seasoning, and remove cinnamon stick and bay leaves. Serve hot over steamed rice or with lontong, garnished with fried shallots and chopped scallions.