Indonesian Beef Ribs and Beef Soup (#Dandelion)
This Indonesian beef ribs and beef soup, known locally as Sup Iga dan Daging Sapi, is a rich and aromatic dish that combines tender beef with a fragrant blend of spices. Perfect for a hearty meal, this recipe brings together the deep flavors of traditional Indonesian spices and the savory taste of well-cooked meat. Below is a detailed recipe to guide you through creating this delicious soup.
Ingredients:
- 1 kg beef ribs
- 300 grams beef, diced
- For the ground spices:
- 150 grams shallots
- 100 grams garlic
- 5 candlenuts
- 1 thumb-sized piece of ginger
- 1 tablespoon coriander seeds
- 1 teaspoon ground black pepper (whole pepper is preferred)
- 1 teaspoon turmeric powder
- Additional spices:
- 1 star anise
- 3 cloves
- 5 cm cinnamon stick
- 1/2 nutmeg
- Seasonings:
- 2 packets beef stock powder
- Salt and sugar, to taste
- Other ingredients:
- Water, as needed
- Cooking oil
- 2 stalks green onions, chopped
- Fried shallots, for garnish
- Fresh parsley, for garnish
- For serving:
- Chili sauce
- Lime wedges
Steps:
-
Prepare the Meat:
Begin by washing the beef ribs and diced beef thoroughly. Drain well. Avoid soaking the meat as it can dilute the flavors.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Prepare the Spices:
Blend all the ground spices together with a bit of cooking oil until a smooth paste forms. This step will help release the essential oils from the spices, enhancing their flavor. -
Cook the Spices:
Heat oil in a frying pan over medium heat. Add the blended spice paste to the pan and sauté, stirring frequently. When the aroma of the spices starts to become fragrant and the oil begins to separate from the paste, add the additional spices: star anise, cloves, cinnamon stick, and nutmeg. -
Simmer the Spices:
Continue cooking the spices over low heat until the mixture is thoroughly cooked and aromatic. This slow cooking process is crucial for developing the depth of flavor in the broth. Once the oil rises to the surface and separates from the paste, turn off the heat and set the spice mixture aside. -
Prepare the Broth:
In a large pot, bring water to a boil according to the amount of meat you have. Add the beef ribs and diced beef. Season with a pinch of salt and one packet of beef stock powder to avoid a bland broth. Skim off any foam or excess fat that rises to the surface during boiling. -
Cook the Meat:
Allow the meat to cook until it becomes partially tender. This may take some time depending on the cut and size of the beef pieces. -
Combine and Simmer:
Add the previously cooked spice mixture to the pot with the meat. To avoid an overly oily soup, strain the spices from the oil before adding them to the broth. However, if you prefer, you can add the entire spice mixture, including the oil, for an extra boost of flavor. -
Final Cooking:
Continue to simmer the soup until the beef ribs and diced beef are fully tender. Taste the broth and adjust the seasoning with additional salt, ground black pepper, sugar, or extra beef stock powder if needed. The soup should be flavorful and well-balanced. -
Finish the Soup:
Once the meat is tender, stir in the chopped green onions. Mix well and cook for a few more minutes. -
Garnish and Serve:
Turn off the heat and garnish the soup with fried shallots and fresh parsley. Serve hot with chili sauce and lime wedges on the side.
This Indonesian beef ribs and beef soup is a comforting and flavorful dish that highlights the rich culinary traditions of Indonesia. Enjoy it with a side of steamed rice or simply on its own for a hearty meal.
