Soto Tangkar

5 from 1 vote

Soto Tangkar is an authentic beef coconut soup from Jakarta, Indonesia with lots of condiments. The soup is very delicious with tender beef and tendon. Learn how to make it!

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Indonesian

Diet: Halal

Servings: portions

Calories: 129kcal

Author: Claudia

Equipment

1 pressure cooker
1 wok
1 pot

Ingredients

Meat

500 gr beef shank
500 gr beef tendon
1 pcs bone marrow
1500 ml water

Spices Group A

10 pcs shallots
8 pcs garlic
8 pcs candlenuts
3 cm ginger
3 cm turmeric
10 pcs chilis big, red
1 tsp cumin
2 tsp ground coriander seeds
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp ground cloves

Spices Group B

3 stalks lemongrass
3 pcs bayleaves
3 pcs lime leaves
5 cm galangal

Seasoning

2 tbsp sugar
3 tsp salt
1 tsp mushroom powder
1 tsp pepper
200 ml coconut milk add 500 ml water

Chili Sauce

15 pcs chili
100 ml water

Toppings

Fried potato slices
Tomato slices
Lime wedges
Fried shallots
Fried emping crackers
Sweet dark soy sauce

Instructions

Boil the beef shank and tendon until tender. You can use a pressure cooker to save time and energy. It is faster and the meat becomes super tender in a pressure cooker. You can add a piece of bone to add more flavor to the broth.
If you choose to have some tripe, liver, or intestines, please boil them separately from the meat. After boiling, throw away the water.
Take out the meat and tendon. Set aside. Keep the broth for later.
Deep-fry the potato slices until golden brown. Set aside.
Wash clean the spices. Grind the spices in group A: shallots, garlic, candlenuts, ginger, turmeric, red chilis, cumin, coriander seeds, cinnamon, nutmeg, and cloves. If you have all the spices in ground form, you can mix all together. Add some water to make the blending more smoothly.
Wash the spices from group B: lemongrass stalks, bay leaves, lime leaves, galangal. Set aside.
Heat some oil in a pot. Wait until it is hot enough. Put in the blended spices from group A and throw in spices from group B. Stir-fry until it is fragrant.
Pour the broth into the simmering spices.
Let the broth simmer. Once it simmers, pour in coconut milk and water.
Stir with a spatula to let the coconut milk blend well with the broth.
Put in the seasoning: sugar, salt, mushroom powder, and pepper. Taste it.
Keep stirring to avoid the coconut milk from cracking.
Once the broth simmers, you can sieve the broth. This is optional. Some people like to have the broth as is. I like to have a smooth, clean broth, so I strained it.
Cut the desired meat and tendon, put in a bowl. Add some cut tomatoes and fried potatoes into it.
Pour some coconut milk broth into the bowl.
Serve with crispy fried shallots, chili sauce, sweet soy sauce, minced leeks, and melinjo crackers (emping).
Press a piece of lime wedge into the Soto. Enjoy with steamed rice!

Video

Notes

- If you plan to use tripe, intestines, liver in Soto Tangkar, boil them separately from the meat and throw away the water once the ingredients are tender.

- You may add one piece of bone marrow while boiling the meat to make the broth more juicy and flavorful.

- You can also add some milk into the broth if you prefer. Use evaporated milk for best result.

- Tear the lime leaves for more fragrance.

Nutrition