Soto Bandung: Traditional Beef Brisket Soup, Bandung-style
This recipe is for soto Bandung, a traditional Indonesian beef brisket soup from the city of Bandung in West Java. Soto Bandung is a clear soup cooked with radish, and served with a side of fried soybeans.
- Prep time
- 30 min
- Cook time
- 1 hr 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 gr beef brisket, cut into small chunks
- 200 gr white radish, peeled, thinly sliced
- 7 shallots, peeled, chopped
- 4 cloves garlic, peeled, chopped
- 1 tbsp white pepper corn
- 1 stalk lemongrass, bruised, knotted
- 3 cm galangal, peeled, bruised
- 4 cm ginger, peeled, sliced
- 2 Indonesian bay leaves (daun salam)
- Salt to taste
- 2 tbsp vegetable oil
- 2 lt water
- 1 small lime, cut into wedges
- Sambal soto
- Fried soybeans
- 1 stalk small celery, sliced
- 1 stalk spring onions, sliced
- Sweet soy sauce
Instructions
- 1
Using a mortar and pestle or a food processor, blend shallots, garlic and white peppercorns into a fine paste.
- 2
Put the beef and water in a medium-sized pot and cook on high heat until it boils, then lower the heat to medium low.
- 3
Using a small frying pan, saute the spice paste until fragrant, then transfer it to the soup.
- 4
Add the lemongrass, galangal, ginger, salam leaves and salt.
- 5
Simmer the soup for about 1 hour.
- 6
Add the sliced radish and simmer the soup for another half an hour until the meat is done and the radish turns translucent.
- 7
Ladle the soup to a serving bowl and sprinkle with fried soybeans, sliced celery, spring onions and fried shallots.
- 8
Sprinkle with sweet soy sauce and lime juice and add some sambal soto for extra heat.