Soto Bandung: Traditional Beef Brisket Soup, Bandung-style

Method8 steps · about 2 hr 15 min

1. 1

   Step 1: Using a mortar and pestle or a food processor, blend shallots (7), garlic (4 cloves) and white peppercorns into a fine paste.

   Uses 7 shallots, peeled, chopped · 4 cloves garlic, peeled, chopped · 1 tbsp white pepper corn

2. 2

   Step 2: Put the beef and water (2 l) in a medium-sized pot and cook on high heat until it boils, then lower the heat to medium low.

   Uses 500 g beef brisket, cut into small chunks · 2 l water

3. 3

   Step 3: Heat the 2 tbsp vegetable oil in a small frying pan and sauté the spice paste until fragrant, then transfer it to the simmering beef soup.

   Uses simmering brisket broth · 2 tbsp vegetable oil · Soto Bandung spice paste

4. 4

   Step 4: Add the lemongrass (1 stalk), galangal (3 cm), ginger (4 cm), salam leaves and salt (to taste).

   Uses brisket broth with fried spices · 1 stalk lemongrass, bruised, knotted · 3 cm galangal, peeled, bruised · 4 cm ginger, peeled, sliced · 2 Indonesian bay leaves (daun salam) · Salt to taste

5. 5

   Step 5: Simmer the soup for about 1 hour.

   Simmer Beef · 60 minUses herbed brisket soup

6. 6

   Step 6: Add the sliced radish and simmer the soup for another half an hour until the meat is done and the radish turns translucent.

   Simmer with Radish · 30 minUses simmered brisket soup · 200 g white radish, peeled and thinly sliced

7. 7

   Step 7: Ladle the soup to a serving bowl and sprinkle with fried soybeans, sliced celery (1 stalk), spring onions (1 stalk) and fried shallots.

   Uses finished tender brisket and radish soup · Fried soybeans · 1 stalk small celery, sliced · 1 stalk spring onions, sliced · Fried shallots, for serving (quantity unspecified)

8. 8

   Step 8: Sprinkle with sweet soy sauce and lime (1) juice and add some sambal soto for extra heat.

   Uses garnished Soto Bandung bowls · Sweet soy sauce · 1 small lime, cut into wedges · Sambal soto