Entree: Indonesia – Betawi Jakarta – Soto Betawi (Betawi-style beef soup in a fragrant coconut-milk and spice broth from Jakarta)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 1 1/2 lb (680 g) beef brisket or shank, trimmed and cut into large chunks
- 8 cups (1.9 L) water
- 1 1/2 cups (360 ml) coconut milk (full-fat)
- 2 tbsp (30 ml) vegetable oil
- 6 small shallots, about 6 oz (170 g), peeled
- 4 cloves garlic, about 0.5 oz (15 g)
- 2 candlenuts, about 10 g (or 2 tbsp (30 g) macadamia as substitute)
- 1 tsp (2 g) coriander seeds, toasted and ground
- 1/2 tsp (1 g) white pepper
- 1 tsp (4 g) salt, adjust to taste
- 1 tsp (4 g) palm sugar or brown sugar
- 2 stalks lemongrass, bruised
- 1 piece galangal, 1–2 in (25–50 mm), smashed
- 4 kaffir lime leaves, torn
- 2 medium potatoes, peeled and cut into 1-in (2.5 cm) cubes, about 10 oz (300 g)
- 2 tomatoes, quartered, about 8 oz (225 g)
- 2 hard-boiled eggs, halved
- 2 tbsp (30 ml) vegetable oil for frying (if frying potatoes)
- Fried shallots (bawang goreng) for garnish
- 2 tbsp (8 g) chopped celery leaves (daun seledri)
- 2 tbsp (8 g) chopped green onions (scallions)
- Lime wedges for serving
- Sambal (chili paste) for serving (optional)

Instructions

1. In a large pot, combine the beef pieces and 8 cups (1.9 L) water. Bring to a boil over high heat, skim any foam, reduce to a gentle simmer, and cook until beef is tender, about 1.5–2 hours. Remove beef and reserve the broth; slice the beef into bite-sized pieces when cool enough to handle.
2. While the beef simmers, make a spice paste: in a small blender or mortar and pestle, combine shallots, garlic, candlenuts, toasted ground coriander, and white pepper; pound or blend to a smooth paste, adding a splash of water if needed.
3. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Fry the spice paste until fragrant and aromatic, about 4–6 minutes.
4. Add the spice paste to the reserved beef broth along with bruised lemongrass, smashed galangal, and torn kaffir lime leaves. Simmer 15 minutes to infuse flavors.
5. Add the potato cubes and simmer until almost tender, about 10–12 minutes. Stir in the quartered tomatoes and simmer 3–4 minutes.
6. Reduce heat to low and stir in 1 1/2 cups (360 ml) coconut milk, sugar, and salt. Return the sliced beef to the pot and heat gently until everything is hot and the flavors meld, about 5 minutes. Do not boil vigorously after adding coconut milk to prevent splitting.
7. If desired, pan-fry the potato cubes in 2 tbsp (30 ml) vegetable oil until lightly golden for texture, then add to bowls at serving.
8. To serve, divide beef, potatoes, and broth among bowls. Top with halved hard-boiled egg, fried shallots, chopped celery leaves, and chopped green onions. Offer lime wedges and sambal on the side for squeezing and seasoning to taste.