📝 About This Recipe
Hailing from the bustling port city of Makassar, this legendary Indonesian beef soup is a masterclass in depth and texture. Unlike other Sotos, its signature richness comes from a velvety broth thickened with toasted ground peanuts and enriched by a complex array of 'Spices of the Archipelago'. This soul-warming dish is a celebratory staple, traditionally simmered for hours to achieve a melt-in-the-mouth tenderness that defines authentic Buginese hospitality.
🥗 Ingredients
The Proteins
- 500 grams Beef Chuck or Brisket (cut into 2cm cubes)
- 500 grams Assorted Beef Offal (Liver, Tripe, Heart) (cleaned and parboiled separately)
- 2.5 liters Rice Water (Air Cucian Beras) (from the second or third rinse for a thicker broth)
The Signature Thickener
- 250 grams Raw Peanuts (fried until golden, then ground into a fine paste)
Aromatic Spice Paste (Bumbu Halus)
- 12 pieces Shallots
- 8 cloves Garlic
- 6 pieces Candlenuts (toasted)
- 2 tablespoons Coriander Seeds (toasted)
- 1 teaspoon Cumin Seeds (toasted)
- 1 teaspoon Black Peppercorns
- 3 cm Fresh Ginger (peeled)
- 3 cm Galangal (peeled)
Whole Aromatics
- 3 stalks Lemongrass (bruised)
- 4 pieces Indonesian Bay Leaves (Daun Salam)
- 1 piece Cinnamon Stick (approx 4cm)
- 1/2 piece Nutmeg (grated)
Garnish and Condiments
- 1/2 cup Fried Shallots (for topping)
- 3 stalks Green Onions (thinly sliced)
- 2 stalks Chinese Celery (finely chopped)
- 3 pieces Lime (cut into wedges)
- 1 bowl Sambal Tauco (fermented bean chili sauce)
👨🍳 Instructions
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1
Begin by boiling the beef and offal separately in plain water for 15 minutes to remove impurities. Drain and discard the water, then rinse the meat under cold water.
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2
In a large heavy-bottomed pot, bring the 2.5 liters of rice water to a gentle boil. Add the parboiled beef and offal, along with the lemongrass, bay leaves, and cinnamon.
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3
While the meat simmers, prepare the spice paste by blending the shallots, garlic, candlenuts, coriander, cumin, peppercorns, ginger, and galangal with a splash of oil until perfectly smooth.
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4
Heat 3 tablespoons of oil in a skillet over medium heat. Sauté the spice paste until it turns a deep golden brown and the oil begins to separate from the solids. This 'maturation' of the spices is crucial for flavor.
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5
Transfer the sautéed spice paste into the boiling pot of beef. Stir well to incorporate.
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6
Stir in the ground peanut paste. The broth will immediately begin to thicken and turn a characteristic opaque brown color.
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7
Reduce the heat to low. Simmer the soup for 1.5 to 2 hours, or until the beef is incredibly tender. Skim off any excess foam that rises to the surface.
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8
Add the grated nutmeg, salt, and a pinch of sugar to taste. Adjust seasoning as needed.
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9
Once the meat is tender, remove the offal and beef from the pot. Slice them into bite-sized cubes if you haven't already.
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10
To serve, place a portion of meat and offal into a bowl. Ladle the piping hot, thick peanut broth over the top.
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11
Garnish generously with fried shallots, sliced green onions, and chopped Chinese celery.
💡 Chef's Tips
Using rice water (the water used to rinse rice) is the secret to an authentic, slightly viscous texture. Always toast your dry spices (coriander, cumin, candlenut) before grinding to release their essential oils. If you prefer a cleaner broth, you can skip the offal and use only beef shank or brisket. Don't rush the sautéing of the spice paste; it should smell fragrant and lose its raw 'sharp' scent before entering the soup. Make the soup a day in advance if possible; the flavors deepen significantly after an overnight rest.
🍽️ Serving Suggestions
Serve traditionally with Burasa (Indonesian rice cakes cooked in coconut milk and wrapped in banana leaves). Pair with a side of Sambal Tauco (chili sauce with fermented soy beans) for a salty-spicy kick. Provide plenty of fresh lime wedges to cut through the richness of the peanut broth. Accompany with Emping (melinjo nut crackers) for a delightful bitter-crunchy contrast. Serve with a glass of iced sweet tea or 'Es Palu Butung' for a complete Makassar-style feast.