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Indonesian Beef Broth Soup 3

Serves 4 to 6 Soup meat, Soups

Indonesian Beef Broth Soup 3

Indonesian Beef Broth Soup 3 is a comforting staple that finds its way to home tables across Indonesia. This version reflects the way families naturally prepare it—unmeasured, intuitive, and generous. Crafted for gatherings or quiet nights, it's a dish that embodies the essence of everyday Indonesian cooking, where salt is not measured but felt, and the richness of the broth is embraced rather than skimmed.

This soup offers a deep, savory experience with tender beef shank and a subtle sweetness from simmered carrots and onions. The broth, rich and full-bodied, carries a warmth that can only come from a slow melding of flavors. It's not just a dish but an invitation to savor the simplicity of home-cooked comfort, shared without ceremony.

Ingredients

  • 600 gbeef shank — cubed
  • 1onion
  • 2carrots
  • 1.8 Lbeef broth
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Heat 2 tablespoons of oil in a large pot over medium heat. Once the oil is shimmering, add 1 finely chopped onion. Stir occasionally, allowing the onion to soften and become translucent, which should take about 5 minutes. Be careful not to let it brown, as this will alter the flavor of the soup.
  2. Add 600 g of beef shank to the pot. Sear the beef on all sides until it develops a light brown crust. This step enhances the flavor of the soup by creating a rich, caramelized base.
  3. Pour in 1.8 L of beef broth, ensuring the beef is fully submerged. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the beef is tender and can be easily pierced with a fork.
  4. While the beef is simmering, peel and slice 2 carrots into rounds. Add the carrot slices to the pot after the beef has been simmering for 30 minutes. This timing ensures the carrots cook through without becoming mushy, maintaining a pleasant texture in the soup.
  5. Continue to simmer the soup for an additional 15 minutes, allowing the flavors to meld together and the carrots to soften. Check the beef and carrots for doneness; the beef should be tender, and the carrots should be soft yet still hold their shape.
  6. Taste the soup and season with fine sea salt and black pepper to your liking. Adjust the seasoning gradually, tasting as you go, to ensure a balanced flavor. Serve the soup hot, garnished with a drizzle of oil if desired, and enjoy with family and friends.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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