Indonesian Beef Short Ribs Soup with Spicy Sambal and Crispy Emping

Beef Short Ribs Soup: A Hearty and Flavorful Delight

Discover the rich and comforting flavors of this Indonesian-inspired beef short ribs soup, a hearty dish that’s sure to warm your soul and delight your taste buds. Known for its tender beef and flavorful broth, this recipe incorporates a variety of aromatic spices and fresh vegetables, making it a perfect choice for a satisfying meal.

Ingredients:

• 1 kg beef short ribs, cleaned and set aside
• 2 liters water
• 2 carrots, peeled and cut into chunks
• 100 g green beans, cut into 2 cm pieces
• 2 small onions, diced
• 1 cinnamon stick (approximately 3 cm)
• 4 cloves
• 3 cardamom pods (seeds only)
• 2 stalks green onions (white parts only)
• Salt to taste
• 2 packets of Diabetasol (sugar substitute)
• 1 cup meatballs (optional)
• 1 tomato, cut into 8 wedges

For the Spice Paste:

• 7 cloves garlic
• 1 tsp black pepper
• 1/2 nutmeg (optional)

For Garnish:

• Emping belinjo (crackers)
• Fried shallots
• Lime or lemon wedges

For the Sambal:

• 2 cloves garlic
• 6 small red chilies (adjust according to heat preference)
• 1 large red chili
• 1 candlenut

Instructions:

1. Pre-cook the Beef:

   • In a large pot, bring enough water to cover the beef short ribs to a boil. Add the beef ribs and cook over medium-low heat. Since you may not have a pressure cooker, place a fork in the pot to help tenderize the meat. Discard the water once the initial cooking is complete.

2. Prepare the Spice Paste:

   • While the beef is cooking, heat 1 tablespoon of margarine in a pan over medium heat. Sauté the diced onions until they become slightly golden brown. Add the ground garlic and continue to sauté. Stir in the ground black pepper and nutmeg (if using) until the mixture is fragrant. Add the cinnamon stick, cloves, and cardamom pods, and cook until all the spices are well-combined and aromatic. Set aside.

3. Cook the Soup:

   • In the same pot, add 2 liters of fresh water and bring it to a boil. Once boiling, add the pre-cooked beef ribs and the spice mixture from the pan. Reduce the heat and simmer until the meat is tender and the flavors are well-developed.
   • Add the carrots and green beans to the pot, and cook until the carrots are tender. Stir in the green onions, tomato wedges, and meatballs (if using). Season with salt to taste and add the Diabetasol to balance the flavors. Continue to simmer until all the ingredients are cooked through and the soup is slightly reduced.

4. Prepare the Sambal:

   • Blend the garlic, red chilies, large red chili, and candlenut in a food processor or mortar and pestle until smooth. Adjust the spiciness to your liking by adding more chilies if desired.

5. Serve:

   • Ladle the soup into bowls, making sure to include a generous portion of beef, vegetables, and broth. Garnish with fried shallots and serve alongside emping belinjo and lime or lemon wedges for an extra burst of flavor. Offer the sambal on the side for those who enjoy a spicy kick.

This beef short ribs soup is perfect for cozying up on a chilly day or serving as a hearty meal for family gatherings. Enjoy the savory depth of flavors and the satisfying combination of tender beef and fresh vegetables in every spoonful.