Ingredients
- 500 grams beef short ribs
- 2 medium potatoes
- 2 carrots
- Napa cabbage (to taste)
- 1 stalk green onion
- Fresh parsley (to taste)
- Water (as needed)
For the Spice Mix:
- 8 shallots
- 5 garlic cloves
- 5 cm cinnamon stick
- 4 cardamom pods
- 2 star anise
- 3 cloves
- Salt (to taste)
- Sugar (to taste)
- Black pepper (to taste)
Instructions
-
Prepare the Beef Short Ribs: Begin by thoroughly cleaning the beef short ribs. In a pot of boiling water, briefly blanch the ribs for about 10 minutes to remove impurities. Drain and set aside.
-
Sauté the Aromatics: While the ribs are blanching, finely grind the shallots and garlic cloves. Heat a bit of oil in a large pot over medium heat and sauté the ground shallots and garlic until fragrant.
-
Add Spices: Once the shallots and garlic are aromatic, introduce the cardamom pods, cinnamon stick, cloves, and star anise to the pot. Continue to sauté for a few minutes, allowing the spices to release their flavors.
-
Simmer the Soup: Add water to the pot, ensuring there is enough to cover the beef short ribs. Incorporate the blanched beef ribs into the pot, followed by the chopped potatoes and carrots. Allow the soup to simmer for about 20 minutes, or until the vegetables and beef are tender. If the water level drops too low, add more water as needed.
-
Incorporate Vegetables: Add the chopped napa cabbage to the pot and stir gently. Season the soup with salt, sugar, and black pepper to taste. Let it cook for an additional 5 minutes.
-
Garnish and Serve: Before serving, sprinkle chopped green onions, fresh parsley, and fried shallots on top for added flavor and texture.
Enjoy your rich and flavorful Indonesian Beef Short Rib Soup, perfect for a hearty and satisfying meal!