Delicious, flavorful, and creamy Soto Betawi or Jakarta-style slow-cooked beef soup that will remind you of the authentic taste in Jakarta. Serve hot with a bowl of steamed rice for a comforting lunch or dinner.
Author: Taste of Nusa
Course: Main, Soup
Cuisine: Indonesian
Difficulty: Intermediate
Dietary: Egg-Free, Gluten-Free
Servings: 4
Prep Time:15 minutesminutes
Cook Time:1 hourhour10 minutesminutes
Total Time:1 hourhour25 minutesminutes
Ingredients
Soto
1.1lbs(500gr)beef shank, cut into 1-inch/2.5 cm chunks
Blend all the spice paste ingredients into a smooth paste using a spice grinder, immersion blender, or mortar and pestle.
Transfer the paste to a large frying pan.
Soto
Stir fry the spice paste over low heat for about 2 minutes.
Add aromatics – Add salam leaves, kaffir lime leaves, lemongrass, and the white part of green onion. Stir fry until the spice paste is fully cooked or until the oil separates from the spices for about 3-4 minutes.
Add beef and seasonings – Add beef, salt, sugar, and beef stock powder. Stir until the beef is covered with the seasonings and spices.
Add spices and water – Add cinnamon, white cardamom, cloves, star anise, and water. Turn the heat to medium-high. Bring the liquid to a boil. Lower the heat to medium heat.
Simmer for about 45-60 minutes or until the beef is tender.
Add milk and coconut milk. Bring to a boil while stirring constantly. Turn off the heat.
Discard the aromatics.
Accompaniments
Fry potatoes – Heat oil for deep frying potatoes over medium-high heat in a large frying pan. Once the oil is hot, deep fry the potatoes until fully cooked and skin forms for about 15-20 minutes. Remove the potatoes from the oil and drain the excess oil.
Serve
How to Serve. Ladle the soup into individual serving bowls. Add fried potatoes, tomatoes, and emping. Garnish with sliced green onion. Squeeze a little bit of lime juice over the soto if you want to add tanginess and drizzle sweet soy sauce if you want the soup sweeter. Serve Soto Betawi with steamed white rice.