Soto Betawi (Betawi Beef and Coconut Soup)
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Unrated
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Prep Time
20 mins
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Cook Time
2 hrs 15 mins
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Total Time
2 hrs 35 mins
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Servings
4 Servings
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Course
Soup
Soto Betawi (Betawi Beef and Coconut Soup)
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A recipe for Soto Betawi (Betawi Beef and Coconut Soup)! This comforting soup from Jakarta, Java pairs beef with a fragrant spice paste and vegetables.
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Ingredients
- 1.2 kilograms beef brisket trimmed of any fat and cut into 3 centimeter cubes
- 2 lemongrass bruised and tied in a knot, stalks
- 2 bay leaf
- 1 tablespoon tamarind paste or 1 tablespoon lime juice mixed with 1 tablespoon brown sugar
- 700 milliliters coconut milk
- 200 milliliters milk whole
- 3 potato peeled and cut into bite-sized chunks, medium
- 3 tomato quartered
- 2 spring onions thinly sliced on the diagonal
- lime juice to taste
- sea salt to taste
- white pepper to taste
- coconut oil for frying, or sunflower oil
For the Spice Paste:
- 4 small banana shallots peeled and sliced, or 8 Thai shallots
- 4 garlic peeled and sliced, cloves
- 1 teaspoon ground white pepper
- 2 candlenuts or 4 almonds or cashews, toasted for best flavour, or macadamia nuts
- 2 centimeter ginger about 10 grams, peeled and sliced, piece
To Serve:
- lime wedges
- cucumber optional, pickle
- chilli
- shallot
Instructions
- Place the beef brisket in a deep saucepan with the lemongrass and bay leaves. Pour in 1.5 liters water, bring to the boil, then lower the heat and simmer for 1 hour, carefully skimming off any scum that rise to the surface.
- Meanwhile, place all the spice paste ingredients in a small food processor and blend to a smooth paste. Heat 2 tablespoons of oil in a frying pan over a medium heat, add the spice paste and cook until fragrant, about 10–15 minutes.
- After the brisket has simmered for 1 hour, add the tamarind paste, coconut milk and whole milk, along with the spice paste. Bring to the boil, then lower the heat and simmer for another hour or until the brisket is soft and tender.
- Add the potato chunks for the final 30 minutes of cooking, then add the tomatoes and spring onions for the last 10 minutes. Continue to simmer and reduce the broth until it is thick and full flavoured. Season to taste with the lime juice, salt and pepper.
- When ready to serve, divide the broth between four bowls and serve with the lime wedges, pickle and sambal, if using.
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