Indonesian Spiced Beef and Lemongrass Soup

Ingredients

• 3 lb beef shanks, cross-cut (Bone-in; approximately 3 large shanks)
• 10 cup water (Plus more as needed to keep the beef mostly submerged)
• 6 shallots (Peeled and roughly chopped for the spice paste)
• 6 garlic cloves (Peeled)
• 1 in fresh ginger (Peeled and roughly chopped)
• 1 in fresh turmeric (Peeled and roughly chopped; substitute 1 teaspoon ground turmeric if unavailable)
• 1 tbsp ground coriander (For the spice paste)
• 1 tsp ground cumin (For the spice paste)
• 1 tsp black pepper (For the spice paste)
• 3 tbsp vegetable oil (For frying the spice paste)
• 3 lemongrass stalks (Trimmed, bruised, and tied in a knot or cut into large pieces)
• 6 makrut lime leaves (Omit if unavailable)
• 2 in galangal (Sliced; omit if unavailable)
• 2 tsp kosher salt (Adjust to taste)
• 0.5 cup fried shallots (Optional garnish)
• 0.25 cup sambal oelek (Optional, for serving at the table)
• 6 cup steamed jasmine rice (Optional accompaniment)

Steps

1. 1

   In a blender, combine the chopped shallots, garlic, ginger, turmeric, coriander, cumin, and black pepper. Add a small splash of water if needed and blend to a mostly smooth paste, scraping down the sides as necessary.

2. 2

   Heat the vegetable oil in a large Dutch oven over medium heat until shimmering. Add the spice paste and cook, stirring frequently, for 5 to 7 minutes, until fragrant and slightly darker; the raw onion and garlic aroma should mellow.

3. 3

   Add the beef shanks and turn them several times to coat them thoroughly with the spice paste.

4. 4

   Pour in the water. Add the bruised lemongrass, makrut lime leaves, galangal, and salt. Bring the liquid to a boil, then immediately reduce the heat to maintain a very gentle simmer.

5. 5

   Partially cover the pot and simmer the beef for about 2 to 2½ hours, turning the shanks occasionally, until the meat is very tender and pulls easily from the bones. Keep the heat low: a rolling boil can make the beef tough. Add a little water if necessary to keep the meat mostly submerged.

6. 6

   Remove the beef shanks and transfer them to a bowl. Discard the lemongrass, makrut lime leaves, and galangal. Skim excess fat from the surface of the broth, then taste and adjust the salt.

7. 7

   When cool enough to handle, pull the beef from the bones and cut or tear it into bite-size pieces. Return the meat to the hot broth and warm it through for several minutes.

8. 8

   Ladle the soup into bowls. Garnish with fried shallots if using, and serve with sambal oelek at the table and steamed jasmine rice on the side.

Notes

The source notes that makrut lime leaves and galangal provide distinctive flavor but may simply be omitted if unavailable. Partially cover the pot during simmering to allow some evaporation and flavor concentration. Cook at a low simmer rather than a boil so the beef tenderizes properly. The ingredient quantities and method above are reconstructed because the supplied page excerpt is membership-gated and does not include the published ingredient list.

Nutrition per serving

• soup
• main
• Indonesian
• Southeast Asian
• beef
• gluten-free
• dairy-free
• slow-simmered