Sop Konro (Makassar-Style Beef Rib Soup) with Rich Savory Black Spice Broth

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• 1 kg Beef ribs
• 2.5 liters Water
• 3 leaves Bay leaves
• 2 stalks Lemongrass, bruised
• 3 cm Galangal, bruised
• 4 leaves Kaffir lime leaves
• 5 pieces Kluwek (black nut), flesh scooped out
• 8 Shallots
• 6 cloves Garlic
• 1 tbsp Coriander seeds, toasted
• 1/2 tsp Cumin, toasted
• 5 Candlenuts, toasted
• 6 pieces Curly red chilies
• 1 stick Cinnamon stick
• 3 Cloves
• 1/4 Nutmeg, lightly ground
• 1 tbsp Palm sugar, shaved
• 2 tsp Salt
• 1 tsp Beef bouillon powder
• 4 tbsp Oil for sautéing
• 3 tbsp Fried shallots for garnish
• 2 stalks Scallions, sliced
• 2 pieces Lime for serving

👩‍🍳 Instructions

1. 1 Boil the beef ribs in water until it comes to a boil, skim off any foam that rises to the surface, then reduce the heat and continue simmering until the meat is half-tender, about 45 minutes.
2. 2 While the ribs are simmering, blend the shallots, garlic, coriander, cumin, candlenuts, red chilies, and kluwek using a blender or mortar and pestle until completely smooth.
3. 3 Heat oil in a pan, sauté the ground spice paste together with the lemongrass, galangal, bay leaves, kaffir lime leaves, cinnamon stick, and cloves until fragrant and cooked through, about 8-10 minutes over medium heat.
4. 4 Add the sautéed spice mixture into the pot with the simmering ribs, stir well.
5. 5 Add the ground nutmeg, palm sugar, salt, and bouillon powder. Stir well and cook over low heat until the ribs are completely tender and the flavors have absorbed, about 1-1.5 hours.
6. 6 Taste the broth, adjusting the salt and sugar as needed. If the broth is too thick, add a little hot water.
7. 7 Remove the sop konro from the heat, pour into serving bowls, and sprinkle with fried shallots and sliced scallions.
8. 8 Serve hot with a squeeze of lime, sambal, and steamed rice or buras on the side.

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