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...cooking from the heart... main dish Makassarese Beef Rib Soup | Sup Konro, original, Indonesian, cooking recipe, step-by-step

Makassarese Beef Rib Soup

Origin: Makassar - South Sulawesi Province

Rated 5/5 based on 1 reviews

Makassarese Beef Rib Soupn

Notes, Tips & Tricks

Here it is a specialty dish from Makassar: Soup Konro. At a quick glance, Sup Konro looks like Rawon from East Java, especially from the color. That's because both dishes contains the same ingredient which have caused the black colour. It is from Keluak Nuts which gives the character of this soup. But I assure you the taste is not so bleak as it's colour may suggest!!! On the contrary .. Sop Konro is a complete blend of flavors, a perfect combination from varied spices & herbs that you might have in one recipe.

Frankly I love the distinctive taste of Sup Konro as well as Rawon. Words can not describe how delicious it tastes ;-) Although it needs extra patience to prepare this soup because of long listing ingredients & quite longer cooking process, but it is really worth trying!! The slow cooking process allows the beef ribs to absorb all the spices and to become tender. The result hmmmmm .... what a really Indonesian temptation ;-)

Note : For many European countries, includes Germany it is quite difficult to find long bone beef-ribs in the markt. Most available is pork rib. If you encounter the same problem, then look for small cut beef rib. If this sort is also not available then replace with other part of other boned-beef slices. The spice of this soup tastes really delicious it doesn't matter which part of beef/meat you use.

Ingredients

Ingredients for 4 persons:

  1. 1 kg/ 2 lbs beef ribs, cut in serving portions
  2. 2 cm or 1 tsp galangale, bruished
  3. 5 kaffir-lime leaves
  4. 1 stem lemon grass, outer leaves discarded, bruished
  5. 2 salam or bay leaves
  6. 1 tbsp tamarind pulp, soak with 50 ml hot water
  7. 2 spring onions, thinly sliced
  8. sugar/palm sugar (to taste)
  9. 2 tsp salt or to taste
  10. 3 lt/ 6 pints hot water

Spice for the paste:

  1. 6 pcs shallots, chopped
  2. 4 cloves garlic, chopped
  3. 3 large red chillies, de-seeded, chopped
  4. 3 fresh keluak nuts or 10 gr dried keluak block
  5. 4 cloves
  6. 2 cm fresh turmeric or 1 tsp turmeric powder
  7. 1 tbsp coriander powder
  8. 1/2 tsp pepper powder
  9. 1/2 tsp cumin powder
  10. 1/2 sdt nutmeg powder

Garnish:

  1. lime, cut into wedges
  2. fried shallots
  3. sambal rawit or sambal oelek
Sup Konro Ingredients

Step-by-Step Instructions:

  1. 1

    Cut or separate beef ribs into a serving portions. Wash & set aside to drain.

  2. 2

    Put all ingredients for the paste in a blender or food processor and blend until smooth. (If necessery add a little bit oil to help the blending process).

  3. 3

    Heat 3 tbsp oil in a wok or large fryingpan. (Don't add oil if already added in a blender).

  4. 4

    Stir-fry the paste over medium heat until well cooked & fragrant (takes about 5-7 minutes).

    Bahan Sup Konro
  5. 5

    Add the kaffir-lime leaves, lemon grass, galangale & salam leaves. Stir all the time until wilted. ( about 2 minutes)

    Bahan Sup Konro
  6. 6a

    Add the beef ribs, stir fry until the beef becomes harder & the color have changed to white.

    Bahan Sup Konro
  7. 6bBahan Sup Konro
  8. 7

    Transfer the beef ribs & all the spices into a large/deep saucepan.

    Bahan Sup Konro
  9. 8a

    Add 3 liter hot water *** & tamarind juice. Stir to mix. *** Add boiled water into the beef ribs then cook on the medium heat to preserve it's best taste.

    Bahan Sup Konro
  10. 8bBahan Sup Konro
  11. 9

    Adjust the heat into medium-high, bring to boil & let it cook for 30 minutes.

    Kuah Sup Konro
  12. 10

    Cover the pan, adjust the heat into medium & simmer for 1 hour until the beef ribs become really tender. Stir occasionally.

  13. 11

    When the beef is already tender, add the sliced spring onion. Adjust the seasoning accordingly. Add salt & sugar to taste.

    Bahan Sup Konro
  14. 12

    Serve hot by preparing the soup in an individual serving dish, garnish with fried shallots, lime juice & sambal (if preferred).