How to make it
8 steps. Take it one step at a time.
Boil the beef brisket
In a large pot, boil the beef brisket (and tripe if using) in 1.5 liters (1.6 qt) of water until tender. This may take about 60 minutes. Skim off any foam that rises to the surface.
1 hrRemove the beef from the pot, let it cool slightly,
Remove the beef from the pot, let it cool slightly, and cut into bite-sized cubes. Reserve the beef broth in the pot.
Prepare the spice paste
Prepare the spice paste by blending shallots, garlic, candlenuts, ginger, and coriander powder with a little oil or water until smooth.
Heat oil in a skillet and sauté the spice paste along
Heat oil in a skillet and sauté the spice paste along with lemongrass, galangal, kaffir lime leaves, cinnamon stick, and cloves until fragrant and the oil starts to separate.
5 minTransfer the sautéed spices
Transfer the sautéed spices into the pot with the reserved beef broth. Add the cubed beef back into the pot.
Pour in the coconut milk and full cream milk
Pour in the coconut milk and full cream milk. Stir continuously over medium-low heat to prevent the milk from curdling. Season with salt, white pepper, and a pinch of sugar.
15 minSimmer for another 10-15 minutes
Simmer for another 10-15 minutes until the flavors are well combined. Taste and adjust seasoning.
15 minServe hot in bowls, garnished
Serve hot in bowls, garnished with sliced tomatoes, chopped scallions, fried shallots, emping crackers, and a squeeze of fresh lime juice.
A little kitchen wisdom
Traditional Soto Betawi often includes offal (tripe, lung); for a simpler version, you can use only beef brisket. The addition of fresh milk alongside coconut milk is the signature 'Betawi' style, making the broth uniquely savory and smooth.
