📝 About This Recipe
Hailing from the port city of Makassar, this legendary Indonesian beef soup is renowned for its rich, nutty broth thickened with toasted ground peanuts and aromatic spices. Traditionally prepared with a variety of beef cuts and offal, it is a soul-warming dish that balances earthy depth with a bright, citrusy finish. It is a true testament to the spice-trading heritage of the Bugis-Makassar people, offering a complex flavor profile that is both rustic and incredibly sophisticated.
🥗 Ingredients
The Proteins
- 500 grams Beef Chuck or Brisket (cut into 2cm cubes)
- 500 grams Assorted Beef Offal (tripe, liver, or heart, cleaned and pre-boiled until tender)
- 2 liters Rice Water (the water from the second wash of rice, for a traditional milky texture)
The Nutty Base and Aromatics
- 250 grams Raw Peanuts (fried or roasted, then finely ground)
- 3 stalks Lemongrass (bruised and tied in a knot)
- 4 cm Galangal (bruised)
- 4 pieces Indonesian Bay Leaves (Daun Salam)
- 3 cm Ginger (bruised)
The Spice Paste (Bumbu)
- 10 pieces Shallots
- 6 cloves Garlic
- 1 tablespoon Coriander Seeds (toasted)
- 1 teaspoon Cumin Seeds (toasted)
- 1 teaspoon Black Peppercorns
- 5 pieces Candlenuts (toasted)
- to taste Salt and Sugar
Garnish and Sides
- 1/2 cup Fried Shallots (for topping)
- 3 stalks Green Onions (thinly sliced)
- 3 pieces Lime (cut into wedges)
- 6 pieces Burasa or Ketupat (compressed rice cakes)
- 1 bowl Sambal Tauco (fermented bean chili sauce)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, bring the rice water to a boil. Add the beef cubes, lemongrass, galangal, ginger, and bay leaves.
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2
Lower the heat and simmer the beef for about 60-90 minutes, skimming off any foam that rises to the surface, until the meat is fork-tender.
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3
While the beef is simmering, prepare the spice paste by blending shallots, garlic, toasted coriander, cumin, peppercorns, and candlenuts with a splash of oil until smooth.
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4
Heat 2 tablespoons of oil in a skillet and sauté the spice paste over medium heat until fragrant and the oil begins to separate from the paste (about 5-7 minutes).
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5
Add the pre-boiled offal (tripe/liver) to the main pot once the beef is tender.
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6
Stir the sautéed spice paste into the simmering broth, mixing well to ensure the flavors are fully integrated.
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7
Incorporate the finely ground peanuts into the broth. This will immediately thicken the soup and give it its signature opaque, creamy appearance.
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8
Season with salt and a pinch of sugar. Simmer for another 15-20 minutes on low heat to allow the flavors to meld deeply.
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9
Taste the broth; it should be savory, nutty, and aromatic. Adjust salt if necessary.
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10
Remove the larger aromatics like the lemongrass stalks and galangal pieces before serving.
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11
To serve, place sliced rice cakes (Burasa or Ketupat) in a bowl, ladle the hot soup and meat over them, and garnish generously with fried shallots and green onions.
💡 Chef's Tips
Using rice water (the second rinse) is the secret to an authentic, slightly thick, and silky broth texture. Ensure the peanuts are ground very finely; if they are too chunky, the broth won't achieve the desired creamy consistency. If you prefer a lighter version, you can skip the offal and use only high-quality beef shank or brisket. Don't rush the simmering process; low and slow is key to extracting the gelatin from the beef for a rich mouthfeel. Always serve with a fresh squeeze of lime to cut through the richness of the peanut broth.
🍽️ Serving Suggestions
Serve with 'Burasa' (rice cakes cooked in coconut milk and wrapped in banana leaves) for the most traditional experience. Always include a side of Sambal Tauco (fermented bean chili) for those who enjoy an extra kick of umami and heat. A glass of cold 'Es Pisang Ijo' (green banana dessert drink) is the perfect sweet contrast to this savory meal. Provide extra fried shallots and celery leaves on the side for guests to customize their crunch level. Pair with 'Emping' (melinjo nut crackers) for a slightly bitter, crispy accompaniment.