3:38 pm - Thursday November 15, 2018

Indonesian Beef Soup (Coto Makassar)

For this beef soup, how can you know exactly the consistensy, the colour, the flavour, the taste and the smell of  it? Hope you succeeding with this recipe.


500 gr beef meat and innards, ready to use, water for boiling

1/2 tsp salt, 4 tbsp cooking oil, for sauteing, 3 stalks lemongrass, crushed.

2 tsp lime juice, 1 tbsp fried onions,  1 tbsp spring onions, 1 tbsp chopped celery

1/2 tbsp toasted coriander, 1/4 tsp cumin,  1 tsp white pepper,  1 cm galangal, 3 cloves garlic, 2 tsp salt , 2 tablespoons peeled peanut, toasted.

For Sambal Tauco: 2 pc of red chillies,  6 bird’s eye chillies,  4 shallots,  4 tsp tauco, 2 tbsp cooking oil for sauteing,  100 ml water, 2 tbsp sugar.


1. Boil the meat and innards separately in enough water, put some salt. After the innards get tender, then discard the water. Remove meat from the water and reserve 1500ml of the stock.

2. Cut the meat (and innards); size 1.5 cm cube shape, add into the stock. Cook again..

3. Heat oil in a skillet, sauté ground spices, put lemon grass, stir until fragrant, then remove from heat. Mix the spices stir into the stock pot. Bring to boil and cook over low heat until the soup +/- 1000 ml and smell unpleasant flavor is lost, remove or turn off the heat. Add the lime juice, stir well.

4. Sambal Tauco: crush the chilis, and red onion until soft, put taoco, coarsely chopped. Saute until fragrant, put water and sugar, cook until thick.

5. Presentation: Place coto in serving bowl with the meat (and the innards). Sprinkle with fried onions, spring onion, and celery slices. Serve while warm with the sauce and burasa or ketupat (rice cake).

Filed in: Beef, Indonesian Recipes

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