📝 About This Recipe
Hailing from the coastal city of Makassar in South Sulawesi, Sop Konro is a legendary Indonesian beef rib soup known for its deep, mahogany-colored broth and hauntingly aromatic profile. This rich, nutty flavor comes from the inclusion of 'kluwak' (black nuts), paired with a symphony of toasted spices and melt-in-the-mouth tender ribs. It is a celebratory dish that represents the pinnacle of Indonesian meat specialties, offering a complex balance of earthy, savory, and spicy notes.
🥗 Ingredients
Main Ingredients
- 1 kg Beef Short Ribs (cut into individual ribs)
- 2.5 liters Water (for simmering)
- 2 stalks Lemongrass (bruised and knotted)
- 3 pieces Salam Leaves (Indonesian bay leaves)
- 3 cm Galangal (bruised)
- 1 piece Cinnamon Stick (about 2 inches)
The Spice Paste (Bumbu)
- 10 pieces Shallots (peeled)
- 6 cloves Garlic (peeled)
- 3-4 pieces Kluwak (seeds extracted and soaked in warm water)
- 5 pieces Candlenuts (toasted)
- 2 cm Ginger (peeled)
- 1 tablespoon Coriander Seeds (toasted)
- 1/2 teaspoon Cumin (toasted)
- 2 cm Turmeric (fresh or 1 tsp powder)
- to taste Salt and Pepper (approx 2 tsp salt)
For Garnish and Serving
- 2 tablespoons Fried Shallots (for topping)
- 2 stalks Scallions (finely sliced)
- 2 pieces Lime (cut into wedges)
- to taste Sambal (traditional chili paste)
👨🍳 Instructions
-
1
Blanch the beef ribs in a large pot of boiling water for 5 minutes to remove impurities. Drain and rinse the ribs under cold water, then set aside.
-
2
In a clean large pot, bring 2.5 liters of water to a boil. Add the blanched ribs, lemongrass, salam leaves, galangal, and cinnamon stick. Reduce heat to low and simmer gently.
-
3
While the ribs simmer, prepare the kluwak. Crack the hard shells, scoop out the black meat, and soak it in a little bit of warm water until it softens into a paste.
-
4
Using a blender or mortar and pestle, grind the shallots, garlic, candlenuts, ginger, turmeric, coriander, cumin, and the softened kluwak paste until it forms a smooth, dark spice paste.
-
5
Heat 3 tablespoons of oil in a skillet over medium heat. Sauté the spice paste until it becomes fragrant and the oil begins to separate from the paste (about 5-7 minutes).
-
6
Add the sautéed spice paste into the pot with the simmering ribs. Stir well to ensure the dark kluwak paste colors the broth evenly.
-
7
Season the broth with salt, pepper, and a pinch of sugar. Continue to simmer the ribs for 1.5 to 2 hours, or until the meat is tender and starting to pull away from the bone.
-
8
Skim off any excess fat that rises to the surface of the soup during the long simmer to keep the broth clean but flavorful.
-
9
Perform a final taste test. Adjust salt or seasoning if necessary. The broth should be rich, earthy, and deeply savory.
-
10
Ladle the ribs and a generous amount of the dark broth into deep serving bowls. Garnish generously with sliced scallions and crispy fried shallots.
💡 Chef's Tips
Always check the quality of your kluwak; if the meat inside is bitter or smells rancid, discard it immediately. For the most tender results, use a slow cooker or pressure cooker (30-40 mins for pressure cooking) if you are short on time. Toasting your dry spices (coriander and cumin) before grinding releases essential oils and significantly deepens the flavor. Prepare the soup a day in advance; like many stews, the flavors of Konro develop and improve significantly overnight. If you cannot find kluwak, you can substitute with a mix of black tahini and a touch of balsamic, though the flavor won't be perfectly authentic.
🍽️ Serving Suggestions
Serve hot with a side of Burasa (Buginese rice cakes cooked in coconut milk) or Ketupat for an authentic Makassar experience. Provide a small dish of Sambal Korek or Sambal Terasi for those who enjoy an extra spicy kick. Always serve with fresh lime wedges; the acidity cuts through the richness of the beef fat and kluwak. Pair with a glass of iced sweet tea (Es Teh Manis) to balance the savory depth of the soup. A side of Emping (melinjo nut crackers) provides a wonderful bitter-salty crunch that complements the broth.