RESEP/RECIPE : Soto Betawi

Ingredients

1 kg Brisket (with bone)

200 ml Instant Coconut Milk

3 L Water

2 Thai Chilli

3 large French Shallot

8 Garlic

2 cm Ginger

10-12 Bay Leaves

3 Lemon Grass (white part only)

4 Whole Gloves

1 tsp Ground Black Pepper

2 tsp Ground Cumin 

4 tbsp Cooking Oil

Salt and Sugar to taste

Garnish 

Tomatoes

Spring Onions

Celery

Fried Onion

Kaffir Lime Juice

Method 

Place the Brisket in a saucepan. Add Water, Gloves and Salt. Bring to the boil until the Brisket is soft. Transfer the Brisket to cutting board. Cool slightly and cut into cubes. Transfer to the saucepan.

Use a mortar and pestle to pound French Shallot, Garlic, Ginger, Black Pepper and Cumin until paste forms (French Shallot Paste).

Heat oil in a frying pan over medium heat. Cook the Fench Shallot paste, Lemon Grass and Bay Leaves, stirring for about 2-3 minutes or until aromatic. Add into the sauce pan with the Brisket and stocks. Simmer for 10 minutes top develop the flavours.  Reduce heat to medium and add Coconut Milk. Add Salt and Sugar to taste. Bring to Boil.

Ready to serve with Garnish.