📝 About This Recipe
Hailing from the island of Madura off the coast of East Java, this iconic Indonesian beef soup is renowned for its deeply savory, aromatic broth and tender cuts of meat. Unlike its lighter counterparts, Soto Madura features a complex spice paste of turmeric, ginger, and candlenuts, creating a golden hue and a velvety mouthfeel. It is a hearty, soul-warming masterpiece that captures the essence of traditional Javanese spice-blending techniques.
🥗 Ingredients
Main Broth and Meat
- 500 grams Beef Chuck or Brisket (cut into 2cm cubes)
- 250 grams Beef Tripe or Lungs (boiled until tender and sliced (optional for authentic texture))
- 2.5 liters Water (for the base stock)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 5 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 cm Galangal (bruised)
Spice Paste (Bumbu Halus)
- 10 pieces Shallots (peeled)
- 6 cloves Garlic (peeled)
- 4 pieces Candlenuts (toasted)
- 3 cm Turmeric (fresh or 1 tsp powder)
- 2 cm Ginger (peeled)
- 1 tablespoon Coriander Seeds (toasted)
- 1 teaspoon Whole Black Peppercorns
- to taste Salt and Sugar
Accompaniments and Garnish
- 3 pieces Hard-boiled Eggs (halved)
- 2 stalks Green Onions (finely sliced)
- 2 stalks Celery Leaves (finely chopped)
- 3 tablespoons Fried Shallots (for crunch)
- 2 pieces Lime (cut into wedges)
- to taste Sambal (hot chili paste)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, bring 2.5 liters of water to a boil. Add the cubed beef chuck and brisket.
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2
Skim off any gray foam or impurities that rise to the surface of the water to ensure a clear, clean broth.
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3
Add the bruised lemongrass, kaffir lime leaves, and galangal to the pot. Reduce heat to low and simmer until the beef is tender, approximately 60-90 minutes.
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4
While the beef is simmering, prepare the spice paste. Place shallots, garlic, candlenuts, turmeric, ginger, coriander, and peppercorns in a mortar and pestle or blender. Grind until a smooth, vibrant yellow paste forms.
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5
Heat 2 tablespoons of oil in a small skillet over medium heat. Sauté the spice paste for 5-7 minutes until it turns a shade darker and the oil starts to separate from the paste.
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6
Transfer the sautéed spice paste into the boiling beef pot. Stir well to incorporate the flavors.
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7
Add the pre-boiled tripe or lungs if using. Season the broth with salt and a pinch of sugar to balance the earthy spices.
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8
Continue to simmer the soup for another 15-20 minutes to allow the spices to fully penetrate the meat.
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9
Taste the broth and adjust the seasoning. The flavor should be robust, savory, and aromatic.
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10
Prepare the serving bowls by placing a portion of steamed rice or compressed rice cakes (lontong) at the bottom.
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11
Ladle the hot soup and a generous portion of meat into each bowl.
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12
Top with half a hard-boiled egg, a sprinkle of sliced green onions, celery leaves, and a handful of fried shallots.
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13
Serve immediately while steaming hot with lime wedges and sambal on the side.
💡 Chef's Tips
For the best flavor, toast your coriander seeds and candlenuts in a dry pan before grinding; this releases essential oils that define the dish's aroma. If you have time, make the broth a day in advance; the flavors develop and deepen significantly overnight in the refrigerator. Don't skip the lime juice at the end; the acidity is crucial to cutting through the richness of the beef fat and candlenuts. If you prefer a clearer broth, you can strain the spice paste through a fine-mesh sieve, though traditional Soto Madura is enjoyed with the bits of spices included. Use 'Daging Kisi' (beef shank) if you enjoy a more gelatinous texture in your soup.
🍽️ Serving Suggestions
Serve with hot steamed jasmine rice or 'Lontong' (Indonesian rice cakes) for a traditional meal. Pair with 'Emping' (melinjo nut crackers) or prawn crackers for a necessary crunchy element. Always provide a side of 'Sambal Rebus' (boiled bird's eye chili paste) for those who enjoy a spicy kick. An ice-cold glass of 'Es Teh Manis' (Indonesian sweet jasmine tea) perfectly balances the warm spices of the soup. Add a side of 'Perkedel' (Indonesian potato fritters) to soak up the extra broth.