Recipe Source: Mowe, Rosalind. Culinaria Southeast Asia. H. F. Ullmann, 2008 p. 268
It's a little harder to write about this recipe than the last one. I made this not long after Thanksgiving and my notes have long since wandered away. This is the hazard of a) entertaining just about every weekend and b) living with a toddler. You're going to have to rely on my memory for this, and my memory is not always reliable. Fortunately the soup was pretty memorable, so I have that going for me. The cut of beef used was brisket. Now, we never had brisket growing up. I'm not sure why that is. My parents never made Southern-style barbeque at home but neither did most of my friends' parents. Brisket for them was generally some kind of braised dish. I guess I didn't miss out on much, because most folks' reaction when I say I'm going to do anything but barbeque brisket is one of disgust . My husband's reaction when I told him I'd purchased such a small piece of brisket (it needs to be very large to work in the smoker) was one of horror. At the end of the day, though, he was very pleased with this soup. So was I. My only regret was that there was not more of it.
I made a few changes to the original and I hope that I can remember what they were. I increased the garlic, I remember that much. I used olive oil to fry the paste and my recollection is that I reduced the quantity. I added some turmeric because I really like turmeric. I added some chili powder because we both had colds coming on and we needed to fight them off. I forgot the soy sauce. I'm sorry - I had other things going on and it just slipped my mind. I think that's it. The changes were relatively minor, I suppose, but they really made a substantial difference in this dish. I'm sure I'll make it again sometime soon, because it really was a delight.
Beef Soup (Soto Daging) (Serves 4; approx. $1.88/serving)
1 1/4 pound beef brisket
8 cups water
1 teaspoon black pepper
1 cinnamon stick
1/4 teaspoon ground nutmeg
1/2 teaspoon ground turmeric
1 teaspoon extra-hot chili powder
6 shallots, peeled and chopped
8 garlic cloves, peeled and roughly chopped
1 tablespoon olive oil
Lime juice to taste
Chopped fresh cilantro to taste
- Large saucepan
- Mini food processor
- Frying pan
- Combine the beef, water and spices in the saucepan. Bring to a boil.
- Reduce heat and simmer until tender. This will take quite a bit of time, so get settled in for the long haul. (I made some jam.)
- When the meat is tender, take it out of the broth and cut into bite-sized chunks. Return the meat to the broth and keep warm.
- Combine the garlic and shallots in the mini food processor. Process to a paste.
- Heat the oil in the frying pan.
- Add the garlic and shallot paste. Fry about 2 minutes.
- Transfer the contents of the frying pan to the saucepan. Return to a boil.
- Boil about 3 minutes and transfer to a serving vessel.
- Squeeze the lime juice over the soup. Scatter the cilantro over the soup and serve.