Spicy Indonesian Beef Soup (Sop JANDA) with Fresh Chilies and Aromatics

Ingredients

• 500 grams of beef shank mixed with ribs
• 3 stalks of green onions
• 2 stalks of celery
• 1 thumb-sized piece of ginger (crushed)
• 3 cloves of garlic (crushed)
• 1 whole nutmeg (crushed coarsely)
• Water, as needed
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon ground black pepper
• Bouillon powder, to taste
• 15 green bird’s eye chilies
• Additional:
  • Tomato slices
  • Lime juice
  • Soy sauce
  • Fried shallots
  • Emping (crackers)

Instructions

1. Prepare the Beef: Start by bringing a pot of water to a boil. Add the beef shank and ribs to the boiling water. Let it cook until the meat begins to tenderize.

2. Initial Cooking: Once the meat is partially cooked, discard the water and drain the meat. This step helps to remove impurities.

3. Reboil with Aromatics: In a fresh pot, bring a new batch of water to a boil. Add the crushed ginger, garlic, and the white parts of the green onions (reserve the green parts for garnish).

4. Simmer the Meat: Once the water is boiling again, return the beef shank and ribs to the pot. Season with salt, black pepper, coarsely crushed nutmeg, and bouillon powder. Cook until the meat is fully tender.

5. Add Chilies and Vegetables: When the meat is tender, add the green bird’s eye chilies and the green parts of the green onions. Also, include the celery for added flavor.

6. Final Adjustments: Taste the soup and adjust the seasoning if needed. Ensure the meat and ribs are thoroughly tender.

7. Serve: Once the soup is ready, ladle it into bowls. Top with fried shallots. Serve hot with steamed rice, emping (crackers), and tomato slices. You can also offer lime juice and soy sauce on the side for additional flavor according to personal preference.

Enjoy this delicious, spicy beef soup with its rich flavors and comforting warmth!