Cherry & Dennis Helper Habitat
Indonesian Soto Betawi Beef
印尼雅加達椰奶牛肉湯
Recipe overview
Beef chuck simmers with lemongrass, lime leaves and warm spices before coconut milk makes a rich Jakarta soup for four.
01
Ingredients
Main ingredients
- 800 g, 4 cm pieces Beef chuck or brisket
- 500 ml Coconut milk
- 1.5 litres Unsalted beef stock
- 400 g Potatoes
- 250 g Tomatoes
- 30 g Spring onions
Spices
- 180 g Onion
- 5 cloves Garlic
- 25 g Ginger
- 2 stalks Lemongrass
- 4 Makrut lime leaves
- 1 small stick Cinnamon
- 3 Cloves
- 1 tsp Ground coriander
- 1.5 tsp Salt
- 1 tbsp Oil
To serve
- 1, wedged Lime
- 2 tbsp, to taste Sweet soy sauce
02
Tools
- Lidded heavy soup pot
- Board and knife
- Frying pan
- Ladle
- Food thermometer
03
Steps
Step 1
Separate raw tools
Use a dedicated board and knife for beef, then wash hands and tools with hot soapy water.
Step 2
Cut and dry beef
Cut even 4 cm pieces, pat dry and coat with half a teaspoon salt.
Step 3
Process aromatics
Chop or roughly process onion, garlic and ginger and bruise lemongrass.
Step 4
Brown the beef
Heat oil over medium-high and brown beef in batches for 6 minutes on all sides.
Step 5
Fry aromatic paste
Remove beef and cook onion, ginger and garlic paste over medium heat for 4 minutes.
Step 6
Add whole spices
Add lemongrass, lime leaves, cinnamon, cloves and coriander and fry 1 minute.
Step 7
Begin simmering
Return beef, pour in stock, bring to a boil and skim the surface.
Step 8
Cook until tender
Cover and simmer on low for 60 minutes, checking liquid and stirring midway.
Step 9
Add potatoes
Add potatoes and remaining salt, cover and cook 15 minutes until tender.
Step 10
Add coconut milk
Pour in coconut milk and simmer gently 8 minutes without a hard boil.
Step 11
Check doneness
Beef must reach 75°C and pierce easily with a fork; cook longer and recheck if needed.
Step 12
Finish and serve
Discard whole aromatics, add tomato and divide into four bowls with spring onion, lime and sweet soy.
Common mistakes
- Do not skip ingredient cleaning and safety checks.
- Do not use excessive heat that burns food before the centre cooks.
- Keep raw and cooked food and utensils separate.
- Do not leave the finished dish at room temperature.
Tips
Control heat, timing and texture in sequence, then adjust seasoning at the end.
