Ingredients:
- 1/4 kg beef (can also use short ribs)
- 2 carrots, cut into pieces
- 2 potatoes, cut into pieces
- 1 tomato, cut into pieces
- 1 stalk celery
- 1 stalk green onion
For the Broth:
- 4 shallots, thinly sliced
- 3 garlic cloves, crushed and finely chopped
- 1/2 onion
- 4 cloves
- 1/4 nutmeg, sliced (or nutmeg powder if preferred)
- 1 cinnamon stick
- Ground coriander, to taste
- Salt, to taste
- Pepper, to taste
- Beef bouillon powder, to taste
Instructions:
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Prepare the Beef: Clean the beef and cut it into small pieces (smaller pieces cook faster and become tender more quickly). Boil the beef briefly until it is half-cooked, allowing any impurities and excess fat to rise to the surface. Discard the foam that forms. For a cleaner broth, you can discard the first boiling water and start with fresh water; this will make the soup less greasy and remove any unpleasant odors.
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Cook Vegetables: While the beef is boiling, separately cook the carrots and potatoes to prevent the broth from becoming too vegetable-flavored. If you’re preparing rice at the same time, you can steam the vegetables in a rice cooker for even cooking and to retain more nutrients.
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Prepare the Broth: In a pan, sauté the onion and shallots until fragrant. Add the sautéed onions and shallots to the beef pot along with the crushed garlic. Include cloves, sliced nutmeg (or nutmeg powder), and cinnamon stick. Once the soup reaches a boil and the beef is tender, season with salt, pepper, and beef bouillon powder. Adjust the seasoning to taste.
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Final Touches: When the soup is fully cooked, add the green onion and celery.
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Serve: Arrange the cooked carrots, potatoes, and tomato slices in bowls. Ladle the hot soup over the vegetables and garnish with fried shallots. For extra flavor, serve with sambal, soy sauce, and a squeeze of lime.
Enjoy your delicious and heartwarming beef soup! ❤️