Soto Betawi

🧂 Ingredients

• 500 g Beef (chuck or brisket recommended)(Cut into 2-inch pieces)
• 100 g Beef tripe (optional, but traditional)(Cleaned and cut into bite-sized pieces)
• 2 stalks Lemongrass(Bruised)
• 2 cm piece Galangal(Sliced)
• 3 leaves Bay leaves
• 4 leaves Lime leaves
• 400 ml Coconut milk (full fat)
• 200 ml Evaporated milk (optional, for extra creaminess)
• 2 medium Potatoes(Peeled and cut into 1-inch cubes)
• 2 medium Tomatoes(Cut into wedges)
• 2 tbsp Vegetable oil
• 8 medium Shallots(Peeled and sliced)
• 5 cloves Garlic cloves(Peeled)
• 2 cm piece Ginger(Peeled and sliced)
• 1 cm piece Turmeric(Peeled and sliced (or 1 tsp ground turmeric))
• 1 tsp Coriander seeds
• 0.5 tsp Cumin seeds
• 0.5 tsp White pepper powder
• to taste Salt
• 1 tsp Sugar
• 1.5 L Water
• for topping Fried shallots
• for serving Lime(Cut into wedges)
• for serving Emping crackers
• optional, for serving Chili paste (sambal)

👨‍🍳 Instructions

1. 1

   Prepare the spice paste: In a food processor or mortar and pestle, combine the sliced shallots, garlic, ginger, turmeric, coriander seeds, cumin seeds, and white pepper. Process or pound until a smooth paste forms. If using a food processor, you may need to add a tablespoon of water to help it blend.

   ⏱️ 15 minutes
2. 2

   Sear the beef: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the beef pieces and sear on all sides until browned. Remove the beef and set aside. If using tripe, you can sear it briefly with the beef or add it later.

   ⏱️ 10 minutes
3. 3

   Sauté the spice paste: Add the remaining 1 tablespoon of vegetable oil to the same pot. Reduce heat to medium (around 175°C / 350°F) and add the prepared spice paste. Fry, stirring constantly, until fragrant and the color deepens, about 5-7 minutes. Be careful not to burn it.

   ⏱️ 7 minutes
4. 4

   Simmer the beef: Return the seared beef (and tripe, if using) to the pot. Add the bruised lemongrass stalks, sliced galangal, bay leaves, and lime leaves. Pour in the water. Bring to a boil, then reduce heat to low, cover, and simmer gently for about 1.5 to 2 hours, or until the beef is very tender. Skim off any scum that rises to the surface during the first 30 minutes of simmering.

   ⏱️ 2 hours
5. 5

   Add coconut milk and potatoes: Once the beef is tender, stir in the coconut milk and evaporated milk (if using). Add the cubed potatoes and sugar. Continue to simmer gently, uncovered, for another 20-25 minutes, or until the potatoes are cooked through and the soup has thickened slightly. Season with salt to taste. Do not boil vigorously after adding coconut milk, as it can curdle.

   ⏱️ 25 minutes
6. 6

   Add tomatoes: Stir in the tomato wedges during the last 5 minutes of cooking, just to heat them through.

   ⏱️ 5 minutes
7. 7

   Serve: Ladle the hot Soto Betawi into bowls. Ensure each serving has plenty of tender beef and broth. Garnish generously with fried shallots. Serve immediately with lime wedges for squeezing, emping crackers on the side, and optional sambal for those who like it spicy.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For a richer flavor, you can use a combination of beef broth and water.
• ✓Ensure the beef and tripe are thoroughly cleaned before cooking.
• ✓Adjust the amount of coconut milk to your preference for creaminess.
• ✓Soto Betawi is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.

🔄 Variations

• Omit the tripe for a simpler beef-only version.
• Add more coconut milk or a splash of heavy cream for an extra decadent soup.
• Include other beef offal like lungs or intestines, if available and desired.

🥗 Nutrition

Per serving