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Soto Betawi

Aromatic Braised Beef with Coconut Broth
Course Main Course
Cuisine Indonesian
Servings 5

Equipment

  • Heavy based pot
  • Frying pan
  • Food Processor

Ingredients
  

Braised Beef

  • 1 kg Beef Gravy
  • 15 g Ginger sliced
  • 20 g Galangal sliced
  • 2 l Water

Paste

  • 100 g Shallot
  • 4 clove Garlic
  • 5 ea Candle Nut

Spices

  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander Seed
  • 1/2 tsp Ground White Pepper
  • 1/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cinnamon

Aromatics

  • 4 Lemongrass bruised
  • 3 Bay Leaves South East Asian
  • 5 Kaffir Lime Leaves

Other

  • 40 g Cooking Oil
  • 400 ml Coconut Milk
  • 2 1/2 tsp Salt
  • 2 1/2 tsp Sugar

Toppings

  • 3 Potatoes diced
  • 2 Tomatoes diced

Garnish

  • Celery Stalk and Leaves chopped
  • Spring Onion chopped
  • Fried Shallot
  • Lime Wedges
  • Kecap Manis to taste

Side

  • 5 Steamed Rice

Instructions
 

  • Braise beef (in big pieces) with ginger, galangal and water on low heat for 2.5 hours or until tender.
  • Cut potatoes into 2cm cubes and deep fry, set aside.
  • Make paste in food processor.
  • Once beef is tender, take out from the pot and set aside. Reserve beef stock in pot. Turn off the heat.
  • Optional: Once beef is cool and dry, heat up frying pan on high, add oil and sear the beef. This add smokiness to the beef.
  • Cut beef into 2cm cubes and set aside.
  • Heat up frying pan to medium, fry Paste and Aromatics in oil for approximately 10 minutes.
  • Mix in spices and cook for another 2-3 minutes, until fragrant. Turn off the heat, and transfer into the beef stock, cook the stock on low heat.
  • Stir in coconut milk, mix and cook for 15 minutes, stirring regularly until fragrant, season with salt and sugar.

To Serve

  • Add beef cubes, potatoes, tomatoes to a bowl, ladle in coconut broth. Garnish with with celery, spring onion and fried shallot.
  • Serve with Steamed rice, Kecap Manis and Lime Wedges on the side.
Keyword soto betawi