Sup Brenebon: Soup with Beef & Kidney Beans
Brenebon soup is a Dutch-influenced kidney beans soup, with a meat stock as its base. The dish originates in Manado, where pig’s trotters are used for the broth. Our version is the halal Javanese one, using beef ribs.
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 gr beef ribs
- 2 lt water
- 2 cm fresh ginger, peeled, bruised
- 3 cm cinnamon stick
- 4 cloves
- 0.5 tsp ground nutmeg
- 3 small celery stalks (1 knotted, and the others sliced)
- 9 shallots, peeled, thinly sliced
- 3 cloves garlic, peeled, thinly sliced
- 0.5 tsp white pepper powder
- 1 can (around 15 oz) kidney beans, drained
- 2 medium carrots, peeled, cut into bite sizes
- 1 spring onions, cut into 2 cm pisces
- 1 medium tomato, quartered
- Salt to taste
- Pinch of sugar (optional)
- 2 tbsp olive oil or 1 tbsp butter/margarine
Instructions
- 1
Wash the beef ribs thoroughly, and put it in a deep cooking pan. Cover with water and add ginger, cinnamon, cloves, nutmeg and the knotted celery. Bring the soup to boil over medium high heat.
- 2
When the soup boils, lower the heat to medium low, cover the pan (slightly open the cover) and simmer the soup.
- 3
Meanwhile, heat the olive oil or butter/margarine, and sauté the sliced shallots and garlic until fragrant, around 3 minutes.
- 4
Add the sautéed shallots and garlic to the soup.
- 5
Add white pepper powder, salt and sugar.
- 6
Continue to simmer the soup. The total cooking time from when the soup boils until it’s done is about 1.5 hours.
- 7
10 minutes before the soup is done, add the kidney beans, and carrots.
- 8
2 minutes before the soup is done, add tomato slices, spring onion and sliced celery stalks.
- 9
Turn off the heat and cover the pan. Let the soup rest for a while before serving.