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Sop Iga
Indonesian Beef Rib Soup
A comforting and clear Indonesian beef rib soup, known for its tender, fall-off-the-bone ribs and aromatic broth. This restaurant classic is surprisingly simple to make at home.
🧂 مكونات
- 800 g Beef ribs (short ribs or oxtail can also be used)(Look for ribs with a good amount of meat and some marbling for flavor and tenderness.)
- 2 medium Potatoes(Peeled and cut into bite-sized chunks.)
- 2 medium Carrots(Peeled and cut into thick rounds or chunks.)
- 2.5 liters Water(For the broth.)
- 5 cloves Garlic(Peeled and smashed.)
- 1 inch piece Ginger(Peeled and sliced.)
- 1 tsp Whole black peppercorns
- to taste Salt
- 1/2 tsp Nutmeg(Freshly grated is best.)
- 1 stalk Celery(Thinly sliced, for garnish.)
- 1/2 Leek (white and light green parts)(Thinly sliced, for garnish.)
- for garnish Fried shallots(Optional, but adds great flavor and texture.)
- for serving Lime wedges(Optional, to add brightness.)
- for serving Sambal or chili sauce(To add heat.)
👨🍳 تعليمات
- 1
Prepare the ribs: Place the beef ribs in a large pot and cover with cold water. Bring to a rolling boil over high heat for 5 minutes. This process, called blanching, helps to remove impurities and create a clearer broth. Drain the ribs and rinse them under cold water. Discard the blanching water and clean the pot.
⏱️ 10 minutes - 2
Start the broth: Return the blanched ribs to the clean pot. Add the smashed garlic cloves, sliced ginger, and whole black peppercorns. Pour in 2.5 liters of fresh cold water. Bring the pot to a boil over medium-high heat, then immediately reduce the heat to low, cover, and simmer gently.
⏱️ 2 hours - 3
Simmer until tender: Let the ribs simmer gently for at least 2 hours, or until the meat is very tender and starting to pull away from the bone. Skim off any foam or impurities that rise to the surface during the first hour of simmering to ensure a clear broth. The longer and slower the simmer, the more tender the ribs will be.
⏱️ 2 hours - 4
Add vegetables: Once the ribs are tender, add the prepared potatoes and carrots to the pot. Continue to simmer for another 20-30 minutes, or until the vegetables are tender but not mushy.
⏱️ 25 minutes - 5
Season and finish: Remove the ginger slices and garlic cloves if desired. Stir in the freshly grated nutmeg. Season the soup generously with salt to taste. The broth should be flavorful and well-balanced.
⏱️ 5 minutes - 6
Serve: Ladle the hot soup into bowls, ensuring each serving gets plenty of ribs and vegetables. Garnish generously with thinly sliced celery, leek, and fried shallots. Serve immediately with lime wedges and sambal on the side for guests to customize their bowls.
⏱️ 5 minutes
💡 نصائح احترافية
- ✓For an exceptionally clear broth, after blanching, rinse the ribs thoroughly and use fresh cold water for simmering. Skim diligently during the first hour.
- ✓Ensure the ribs are very tender; the meat should easily separate from the bone. This indicates a well-developed flavor in the broth.
- ✓Serve with traditional Indonesian accompaniments like 'emping' (bitter cassava crackers) for a complete meal experience.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- Add other root vegetables like daikon radish or sweet potatoes for a heartier soup.
- For a spicier broth, add a few bird's eye chilies (prik rawit) to the simmering liquid or serve with a more potent sambal.