What’s an Indonesian Dietitian’s Go-To Beef Dish?

Indonesian dietitian Victoria shares her go-to meal: Soto Betawi, a famous Indonesian beef soup with a rich, creamy broth made from coconut milk, milk and fragrant spices. Featuring tender beef and nutritious vegetables, this video is designed to inspire menu diversification with a wholesome, globally loved recipe while showcasing nutritious beef dishes from around the world.

 

Ingredients

Soto Betawi
500g Beef brisket
500ml thin coconut milk
4 kaffir lime leaves
3 Bay leaf
2 Lemongrass
2 cm ginger
3 cardamom
3-4 cm galangal
4 pcs cloves

Optional for extra fibre: 
- 2 carrots, cut into chunk square 
- broccoli/broccolini, cut

Spice Paste

6-7 French Shallots
4 Garlic cloves
3-4ps Candlenut
1/2 tsp cinnamon powder
1 tsp cumin powder
1 tsp nutmeg powder

Side Garnish

6 pcs tomato
1 bunch scallion
6 pcs cooked potato (steamed or fried)
2 cucumbers
1 red chili
3-4 pieces lime, quartered
1 L cooking oil (to fry the potatoes)
800 g steamed Jasmine rice (4 portions)
Emping (bitternut chips)

Method

Boil together beef brisket, lemongrass, daun salam (Indonesian bay leaves), all of other herbs and spice paste over medium high heat in a soup pot. Once it reaches a rolling boil, reduce the heat to a simmer, cover the pot, and continue cooking until the meat is tender, about 2 hours.

TIPS: If using a pressure cooker, this step will only take 30 minutes.

Remove the meat from the pot to cool. Once cool enough to handle, cut into bite-size pieces, about 1/2 inch cubes.

Optional step: Strain the soup to remove any impurities and scums to get a clear soup, then return the strained soup to the soup pot.

Return the pieces of meat into the pot, add previous water from boiling the beef, a boil. Reduce heat and add simmer for another 10 minutes. Add coconut milk & broccoli, salt & pepper boil for 2 minutes.

Turn off the heat, discard the lemongrass and bay leaves.

Serve the soup (soto) in soup bowls. Garnish each bowl with tomato and fried potato cubes, and top with sliced scallions, shallot flakes, and emping. Let each person add as much lime juice and sweet soy sauce to their soup.

The soup (soto) is traditionally eaten with steamed white rice and a side of acar.