Soto Makassar (South Sulawesi)Feb 14 2014 · Recipe from Sulawesi and Maluku
The mixture of spices, tauco, lime and chillies are perfect
combinations. It important to cook the beef in slow cooking to
enjoy tender beef. Serve the soto as a starter or main course
with steam rice or rice cake, buras or lontong. The cooking process is long but it worth it. This is really delicious and full of flavour soto.
1.5kg beef bones; 3 carrots, finely sliced; 3 onions, peeled and finely sliced; 3 spring onion, roughly chopped and 1 bulb of garlic; 5 cloves, 1 stick of cinnamon, 2 star anis
1kg beef for stew or rendang, cut into cubes; 2 small sticks of cinnamon; 4 lemon grass sticks, removed the outer layer, crushed, tied a knot; 5 kaffir lime leaves; 3 tablespoons vegetable oil for sautéing the paste; 2 litres good homemade stocks (see beef stocks directions); 75ml fresh limejuice; salt and black pepper to taste
200gr shallots, peeled and sliced roughly
7 cloves of garlic, peeled and chopped roughly
50gr each of galangal and ginger, peeled and chopped roughly
50gr raw nuts, without skin, roasted and ground
1 ½ tablespoon whole coriander, roasted and ground
1 tablespoon cumin, roasted and ground
2 tablespoons tauco, fermented soya beans
5 red-bird eye chillies
1-tablespoon brown sugar
Sambal tauco (see recipe)
2 -3 spring onion, sliced thinly
4 tablespoons deep-fried shallots
Sliced of lime
50gr cabe rawit; 2 tablespoons tauco; Juice of 2 limes
100ml water; Salt to season; ¼ teaspoon of of sugar
- First prepare the beef stocks. Put in a large pan the beef bone and add water to cover the bones, bring to the boil and after 2-3 minutes, discard the water. Repeat until the 3rd or 4th water becomes clear then add 2,5 liter water and the rest of the stocks ingredients, bring to the boil and simmer for 2-3 hours. Strain the liquid and the beef stocks are ready to use.
- To make the paste, simply grind all the ingredients finely except brown sugar, groundnuts and tauco. Use pestle and mortar or simply use food processor.
- In a large pan, add cooking oil and add the paste and sauté for around 15 minutes in medium heat and keep stirring.
- Add the tauco, groundnuts and sugar, sauté for 3-4 minutes and add the beef pieces and mixed well.
- Add the beef stocks and you can add the cinnamon and lemon grass.
- Simmer for 2 hours until the beef tender and the broth infused with all the ingredients. Check the seasoning! Add salt if necessary.
- In the mean time, prepare the sambal. Simply boil the chillies, remove and refresh, put into cold water in a bowl. Grind the chillies and mix with tauco, limejuice, water, salt and sugar. Set aside.
- Now, add limejuice into the soto mixture. Check the final seasoning.
- Serve in a soup bowl with buras or lontong with tauco sambal, deep-fried shallots and sprinkle of sliced spring onion, sambal and extra limejuice if necessary. Served hot.