Soto Daging

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  1000g

• Water

  Plain, clean water

  8 cup or 1.89kg

• Lemongrass

  Freshdirect

  3 cup chopped raw or 204g

• Kaffir Lime Leaves

  Thai Taste

  30g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Anise seed

  Spices

  1 tbsp, whole or 7g

• Nutmeg

  Spices, ground

  1 ½ tsp or 3g

• Salt

  Table

  1 ½ tbsp or 27g

• Shallots

  Raw

  80g

• Garlic

  Raw

  6 clove or 18g

• Ginger root

  Raw

  2 tbsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Coriander seed

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  4 sprigs or 9g

• Chili Paste

  Santa Cruz Chili & Spice Co.

  ¼ cup or 60g

• Shallots

  Freeze-dried

  1 tbsp or 0.9g

• Limes

  Raw

  1 fruit or 67g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

Directions

1. Spice paste (grind the following together) 80 gram shallot 6 cloves garlic 3 lemongrass, bottom 3" whiter part 1 inch galangal 1 inch ginger 1 teaspoon pepper 1 teaspoon coriander seeds/powder 1/2 teaspoon cumin seeds/powder 1/2 teaspoon turmeric powder
2. Garnish 2 scallions, thinly sliced 4 stalks cilantro, thinly sliced sambal oelek deep fried shallot flakes (Indonesian: bawang merah goreng) lime wedges sweet soy sauce (Indonesian: kecap manis)
3. In a soup pot, boil together beef, water, lemongrass, kaffir lime leaves, Indonesian bay leaves, cinnamon stick, star anise, and nutmeg. Reduce heat and simmer until the meat is tender. About 1 to 2 hours.
4. Heat 4 tablespoon of oil in a frying pan on medium heat. Sauté spice paste until cooked and fragrant, about 5 minutes.
5. Once the meat is tender, return the soup to a boil. Add the fried spice paste and seasoned the soup with salt. Adjust the amount of salt as needed.
6. Reduce heat to a simmer, and cook for another 10 minutes.
7. Turn off heat. Serve the soup hot with garnishes and steamed white rice.