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Soto Daging (Beef Soup)

4 servings
Source: Southeast Asian Specialties, Culinaria Könemann

• 1¼ lb / 500 g lean beaf, preferably shoulder or brisket
• 8 cups / 2 litre water
• 1 tsp freshly ground black pepper
• 1 2-inch piece cinnamon stick
• 3 whole cloves
• ¼ tsp freshly ground nutmeg
• 6 shallots, peeled and chopped
• 2 garlic cloves, peeled and quartered
• 2 tbsp oil
• 1 tsp dark soy sauce
• salt to taste
• 2 stems fresh cilantro, finely chopped
• fried onion rings
• juice of 2 limes
• Sambal Soto

Put the meat in a pan with the cold water, pepper, cinnamon stick, cloves, and nutmeg. Bring the water to the boil, reduce the heat, and let the meat simmer until tender. Remove the meat, dice it, and reserve.

Crush the shallots and garlic cloves using a pestle and mortar. Heat the oil, fry the paste in it, and then add it, together with the dark soy sauce, to the meat broth. Add the meat and bring the soup back to boil. Add salt to taste, and simmer for 2-3 minutes.

To serve, pour the soup into a bowl, season with lime juice, and garnish with chopped coriander and fried onion rings. Serve with sambal soto.

Sambal Soto

• 6 fresh red chili peppers
• 10 birds eye chili peppers
• 1 garlic clove, peeled and quartered
• 3 candlenuts
• ½ tsp salt
• sugar, to taste
• juice of 3 limes
• 3 tbs water, boiled and cooled

Cook the chili peppers until soft. Toast the garlic and nuts in a dry skillet. Pound these ingredients to a smooth paste in a mortar and pestle. Season with salt and sugar. Stir in water and lime juice.

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