East Javanese Black Beef Soup with Kluwek

20 ingredients

10 steps

What you need

600 g (1 1/3 lb) beef shank, cut into 3 cm cubes
1.5 l (6 cups) water
6 shallots, peeled
4 cloves garlic, peeled
4 candlenuts
3 prepared kluwek nuts, also sold as keluak; use only ready-to-use jarred or vacuum-packed nuts
2 cm fresh turmeric, or 1/2 tsp ground turmeric
2 cm galangal
1 tsp coriander seeds
2 tbsp vegetable oil
2 stalks lemongrass, bruised
4 leaves makrut lime leaves, torn
2 tsp tamarind paste
1 tsp coconut sugar
2 tsp salt, or to taste
4 eggs, hard-boiled and peeled
100 g (3 1/2 oz) bean sprouts
steamed rice, for serving
shrimp crackers, for serving
4 tbsp sambal oelek, for serving

Restated from the original video

1
Put the beef and water in a heavy pot and bring to a boil. Skim off the foam for the first 5 min.
2
Lower the heat, cover partly and simmer gently for 1 hour.
3
Meanwhile, scoop the black flesh out of the kluwek nuts and discard the shells.
4
Blend the shallots, garlic, candlenuts, kluwek flesh, turmeric, galangal and coriander seeds with 100 ml of the hot beef broth into a smooth, dark paste.
5
Heat the oil in a pan over medium heat. Fry the paste with the lemongrass and lime leaves, stirring, until fragrant and the oil separates, 5-6 min.
6
Stir the fried paste into the beef pot. Add the tamarind, coconut sugar and salt.
7
Simmer partly covered for another 45-60 min, until a beef cube gives easily under a fork and the broth is deep black. Add hot water if it reduces too far.
8
Boil the eggs for 9 min, cool them in cold water and peel. Blanch the bean sprouts in boiling water for 30 seconds and drain.
9
Taste the soup and adjust with salt, tamarind or sugar. Remove the lemongrass and lime leaves.
10
Put steamed rice in each bowl and ladle the soup and beef over it. Top with the sprouts and an egg, and serve with shrimp crackers and sambal.

Imported from dwellbymichelle.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.