Empal Gentong is a famous beef soup from Cirebon, West Java. A more traditional (or perhaps original) recipe calls for equal part meat and entrails (typically tripe and intestines). I prefer the all meat version, but it is definitely okay to use half meat and half entrails for this recipe.
Empal Gentong - Cirebon Beef Soup
Prep Time: 30 mins
Cook Time: 1 hour 30 mins
Total Time: 2 hours
- 4 tablespoon cooking oil
- 2 bay leaves (Indonesian: daun salam)
- 2 lemon grass (Indonesian: sereh), bruised and cut
- 2 cloves (Indonesian: cengkeh)
- 800 gram beef brisket (Indonesian: sandung lamur), cut into bite size pieces
- 1500 ml beef stock/water
- 200 ml coconut milk
- 3 tablespoon sweet soy sauce (Indonesian: kecap manis)
- Grind the following into spice paste
- 8 shallot
- 4 cloves garlic
- 5 candlenut (Indonesian: kemiri)
- 1 fresh turmeric (Indonesian: kunyit), or 1 teaspoon ground turmeric
- 1 teaspoon ground pepper
- 1 teaspoon salt
- ½ teaspoon ground nutmeg
- For the garnishes
- 1 scallion (Indonesian: daun bawang), about 3 tablespoon, finely chopped
- 2 celery leaves (Indonesian: daun seledri), about 3 tablespoon, finely chopped
- 3 tablespoon deep fried shallot (Indonesian: bawang goreng)
- 2 kaffir lime, cut into quarters
- Heat cooking oil in a soup pot and stir fry spice paste, bay leaves, lemon grass, and cloves until fragrant, about 2-3 minutes.
- Add the beef into the pot, mix well until the meat is coated with the spices and cook until the color starts to change.
- Pour the beef stock (or water) and bring to a boil. Reduce the heat, cover and simmer for about 1 hour, or until the meat is fully cooked and tender.
- Pour the coconut milk and sweet soy sauce. Stir and bring to a boil again. Once it boils, immediately turn of the heat, add the scallion, celery leaves, and deep fried shallot. Serve immediately with steamed white rice and a squeeze of kaffir lime juice.