Indonesian Soto Daging (Beef Soup)

• •1 lb Beef sirloin or stewing beef (cut into 1-inch cubes)
• •6 cup Water or beef broth
• •1 stalk Lemongrass (smashed)
• •3 piece Kaffir lime leaves
• •1 inch Galangal (sliced)
• •2 piece Bay leaves (Daun Salam)
• •1 tbsp Tamarind paste (mixed with 2 tbsp hot water)
• •1 tsp Salt (to taste)
• •1 tsp Sugar (to taste)
• •2 tbsp Vegetable oil
• •6 piece Shallots (for spice paste)
• •4 piece Garlic cloves (for spice paste)
• •3 piece Candlenuts (or blanched almonds) (roasted, for spice paste)
• •1 tsp Turmeric powder (for spice paste)
• •1 tsp Coriander powder (for spice paste)
• •1 tsp Cumin powder (for spice paste)
• •1 tsp Black pepper (for spice paste)
• •1 piece Fresh lime (for serving)
• •2 tbsp Fried shallots (for garnish)
• •1 cup Fresh celery leaves or cilantro (chopped, for garnish)
• •2 piece Hard-boiled eggs (halved, for serving (optional))

Instructions

1. 1

   Prepare the spice paste: Roughly chop the shallots and garlic. In a blender or food processor, combine shallots, garlic, roasted candlenuts (or almonds), turmeric powder, coriander powder, cumin powder, and black pepper. Add 1-2 tablespoons of water if needed, and blend until a smooth paste forms.

2. 2

   Sear the beef: Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and sear them on all sides until lightly browned. Remove the beef and set aside.

3. 3

   Sauté the spice paste: Add the remaining 1 tablespoon of vegetable oil to the pot. Reduce heat to medium. Add the prepared spice paste and sauté for 5-7 minutes, stirring frequently, until fragrant and the oil separates from the paste.

4. 4

   Simmer the soup: Return the seared beef to the pot. Add the water or beef broth, smashed lemongrass, kaffir lime leaves, sliced galangal, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or until the beef is tender. If using stewing beef, you may need to simmer for 1-1.5 hours.

5. 5

   Season the soup: While the soup simmers, mix the tamarind paste with hot water. After the beef is tender, stir the tamarind mixture into the soup. Season with salt and sugar to taste.

6. 6

   Serve: Ladle the hot Soto Daging into bowls. Garnish generously with fresh lime wedges, fried shallots, and chopped celery leaves or cilantro. Add halved hard-boiled eggs if desired. Serve immediately with steamed white rice.

Chef's Tips

• 💡For even more tender beef, you can use a pressure cooker for step 4, cooking for about 15-20 minutes after pressure is reached.
• 💡If you can't find candlenuts, blanched almonds are a good substitute for texture and richness in the spice paste.
• 💡Adjust the amount of tamarind paste, salt, and sugar to achieve your preferred balance of sour, savory, and sweet.