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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A rich Indonesian beef soup with bold spices from Makassar. The beef is tender and creamy, in a complex spiced peanut broth. One of over 70 types of soto across Indonesia. The soup's depth comes from a blend of toasted spices and a creamy peanut base, creating a fragrant and satisfying dish.
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Cut the beef shank into chunky pieces or cubes.
Cook the beef in a pressure cooker with the water, salt, bay leaves, galangal and lemongrass until tender.
Toast the coriander seeds and cumin for 1-2 minutes, then grind until fine.
Fry the candlenuts until golden brown.
Blend the shallots, garlic, candlenuts, lemongrass and ginger into a spice paste.
Saute the spice paste with the ground cumin and coriander until fragrant and dark brown.
Blend the fried peanuts until smooth, then mix into the spice paste and saute for a few more minutes.
Once the beef is tender, skim off the scum and remove the aromatics.
Add the rice water, salt, mushroom bouillon and white pepper, then bring to a boil and cook for another 10-15 minutes.
Serve with lontong, lime and sambal.
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To get rice water: take 1 cup of rice and rinse it 2-3 times. Keep the water from the second or third rinse, not the first, then use that rice water for the coto.
Substitute fried peanuts with unsweetened peanut butter if preferred.
Can I use a different cut of beef?
Yes, you can use other cuts like beef brisket or chuck, but cooking times may vary.
What is lontong?
Lontong is a type of rice cake commonly served with Indonesian dishes.
Can I make this soup without a pressure cooker?
Yes, you can simmer the beef on the stovetop, but it will take longer to become tender.
Is there a substitute for candlenuts?
You can use macadamia nuts as a substitute for candlenuts.
How spicy is this soup?
The soup has a mild spice level, but you can adjust the heat by adding more sambal when serving.
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