Traditional Indonesian Makassar Beef Soup
Ingredients
- 1 kg mixed beef offal
- 2.5 liters rice washing water (second or third wash, or clean water)
- 3 stalks lemongrass (white part, bruised)
- 4 bay leaves
- 2 kaffir lime leaves
- 5 cm cinnamon stick
Spice paste
- 10 shallots
- 8 cloves garlic
- 6 roasted candlenuts
- 2 tablespoons roasted coriander
- 1 tablespoon roasted cumin
- 1 teaspoon black peppercorns
- 1/2 teaspoon nutmeg
- Thumb-sized ginger
- 3 large red chilies (seeds removed)
- 4 stalks lemongrass (thinly sliced)
- 2 young galangal rhizomes (thinly sliced)
- Oil as needed
Additional
- 100 grams roasted peanuts (blended until fine)
- Beef bouillon powder to taste
- Salt to taste
- Sugar to taste
Accompaniments
- Mini rice cakes or buras
- Green onions and celery leaves
- Fried shallots
- Sambal
- Lime
- Sweet soy sauce
Preparation
Wash the meat and offal thoroughly. Boil the meat with rice washing water, adding bruised lemongrass, kaffir lime leaves, bay leaves, and cinnamon stick. Boil the offal separately with plain water until tender, then combine it with the meat and its stock.
Add the sautéed spice paste and the blended peanuts. Stir well, add sugar, salt, and beef bouillon powder. Adjust seasoning to taste and cook until the meat and offal are tender and flavors are well combined.
Remove the meat and offal from the broth and cut into desired pieces.
Serving
In a bowl, arrange the meat and offal pieces. Pour over the hot broth and sprinkle with chopped green onions, celery leaves, and fried shallots. Serve with mini rice cakes or buras, sambal, a squeeze of lime, and sweet soy sauce.
Tips
For faster cooking, use a pressure cooker to tenderize the meat and offal.
This dish can be served with rice instead of traditional ketupat or buras to suit preferences.
