Soto tangkar betawi (beef ribs soup) is an iconic beef soup from Indonesia. The beef is cooked low and slow in an aromatic spice paste. It’s a rich and savory one-pot meal that everyone will love. And this version can be done without coconut milk (soto tangkar betawi tanpa santan).
If you enjoy Korean rice cake soup, then you’ll love Indonesian beef ribs soup or soto tangkar. Indonesian has lots of soto. From soto ayam (chicken soup), soto babat (tripe soup), soto mi (a yellow spicy beef broth soup with noodles), and so much more. Today, it’s all about soto tangkar. A beef ribs soup that I grew up with. And this version is made without coconut milk (soto tangkar betawi tanpa santan).
What is soto tangkar
Soto tangkar is a traditional Indonesian soup and a type of soto. It is It is usually made with a combination of beef ribs and brisket, coconut milk, and spices; and is slowly simmered until the meat becomes fully tender.
Historically, in the Dutch colonial era, Betawi people could only afford brisket since it costs much cheaper than beef ribs. Today, you can hardly find soto tangkar and only some spots sell this delicious and aromatic beef ribs soup.
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The ingredients
This might be the longest ingredients list you see in this blog; but, don’t feel intimidated, and let me assure you, this soto is so good. You will need:
- Beef ribs
- Broth: galangal, cinnamon stick, kaffir lime leaves, lemongrass
- Spice paste: shallot, garlic, red chilies, turmeric, ginger, candlennut, coriander seeds, cumin seeds
- Garnish: tomato, green onion, fried shallot, lime, potato
- Milk or coconut milk. Original version of soto tangkar uses coconut milk; hence, the soup is so rich in texture
- Oil to fry the spice paste
How to make soto tangkar
- Boil together beef ribs and water in a soup pot and remove the scum as needed
- Heat oil in a frying pan and fry spice paste, lime leaves, cinnamon stick, and lemongrass until fragrant, about 5 minutes. Transfer into the soup pot. Reduce the heat, cover the pot, and let it simmer until the meat has become tender, about 2 hours
- Add in milk, mix well, and bring to a boil. Season with salt and turn off the heat
- Transfer to serving bowls, and serve with the garnish and accompaniments
What are beef ribs
Beef ribs come from the beef chuck section of the cow. They are much larger and meatier, which is perfect for slow cooking because the slow cooking process will break down the tough connective tissues and the meat will get juicy and tender.
Beef ribs soup (slow-cooker version)
You can make this in a slow cooker. Boil the beef ribs and remove the scum. Then, fry the spices in a slow cooker before you add all the ingredients and let it cook for 4 hours on high.
Variations
Other ingredients you can add to this soto or soup include beef tripe, tendon, or chicken skewers (minus the peanut sauce).
This soto tangkar recipe is easy, authentic and the best recipe you will find online. One of the most favorite Indonesian foods that also makes a perfect dish for fall weather! Try this with or without coconut milk!
Soto Tangkar Betawi
Ingredients
- 1 kilogram beef ribs
- 1.5 liter water
- 1 inch galangal bruised
- 1 cinnamon stick
- 6 kaffir lime laves
- 2 lemongrass bruised and smashed
- 1 liter milk about 4 cups
- Oil
Spice paste
- 15-20 shallots
- 8 garlic
- 8 red chilies
- 1 inch ginger
- 3 candlenuts
- ½ teaspoon cumin seeds
- Salt to taste
- Sugar to taste
Garnish and accompaniments
- Green onions sliced
- Tomato sliced
- Fried shallot
- Lime
- Potato
Instructions
- Boil together beef ribs and water in a soup pot and remove the scum as needed
- Heat oil in a frying pan and fry spice paste, lime leaves, cinnamon stick, and lemongrass until fragrant, about 5 minutes. Transfer into the soup pot. Reduce the heat, cover the pot, and let it simmer until the meat has become tender, about 2 hours
- Add in milk, mix well, and bring to a boil. Season with salt and turn off the heat
- Transfer to serving bowls, and serve with the garnish and accompaniments
Freya says
This sounds so delicious all the flavours and layers of complexity. I’d love to try this with vegan “beef” too
Mihaela | https://theworldisanoyster.com/ says
It sounds delicious. Must make!
Linda says
This is right up my alley and think try it with half coconut milk and half regular milk! One question though…what is candlenut? And can I sub something else if unavailable to me?
Julia says
This was delicious! Reminded me of a coconut curry, and just as delicious. I’ve never made beef rib soup with milk, but I love how it helped make the meat more tender!
Priya Srinivasan says
Thats one hearty and delicious bowl ! Amazing flavors and slow cooking definitely makes it more tempting !
Marcellina says
Ooooh these beef ribs are calling my name!! I love the combination of flavors and spices and it isn’t too difficult either. Can’t wait to try it!
Phil says
For the pasta do you out ingredients in the blender or pestle and mortar
Linda Kurniadi says
I use a blender/food processor; however, pestle and mortar will bring out more aromatic flavor 🙂
Swathi says
Beef ribs soup looks delicious I like that creamy soup.
Natalie says
A true winter warmer. I’m definitely making this soup. Sounds like something my family would love. Thanks!
Katie says
Wow, this sounds so tasty!! Pinning for some weekend cooking!
Katie xoxo