Indonesian Beef Shank Soto
Ingredients
- 1 kg beef shank
- Water as needed
- 1200 ml coconut milk
- 300 ml liquid milk
Whole spices
- 5 cm galangal
- 2 stalks lemongrass
- 5 kaffir lime leaves
- 2 cinnamon sticks
- 8 cloves
Ground spices
- 1 piece turmeric
- 12 shallots
- 6 garlic cloves
- 5 candlenuts
- 1/2 tablespoon cumin
- 1/2 tablespoon peppercorns
- 1 tablespoon coriander seeds
Seasonings
- Salt to taste
- Sugar to taste
- Seasoning to taste
Accompaniments
- Tomatoes
- Fried potatoes
- Green onions
- Lime
- Fried shallots
- Bird's eye chili sambal
- Pickles
Preparation
Sauté all spices until fragrant, then add water to cover the meat.
Add salt, sugar, and seasoning, then cook until the meat is tender and remove the meat.
Add coconut milk while stirring to prevent it from curdling.
Cook until boiling and the spices are fragrant, then add milk, bring to a boil again while stirring, and taste to adjust seasoning.
Cut the meat into pieces, place in bowls, add fried potatoes and tomatoes, pour the soto broth over, and sprinkle with green onions and fried shallots.
Serve with warm rice, emping crackers, pickles, and chili sambal.
