Coto Makassar Recipe

Origin: Makassar, Indonesia | Cooking Time: 3 hours | Servings: 4-6

Introduction

Coto Makassar is a rich and flavorful beef soup originating from Makassar, South Sulawesi. This dish is made using beef and offal, slow-cooked in a spiced broth enriched with ground peanuts. It is typically served with rice cakes (ketupat) and topped with fried shallots and celery for extra flavor. Coto Makassar is a beloved traditional dish known for its deep, savory taste and hearty texture.

Ingredients

For the Soup:

• 500g beef brisket or shank, cut into chunks
• 200g beef offal (tripe, lung, or liver), cleaned and cut into chunks
• 2 liters water
• 200g roasted peanuts, finely ground
• 2 stalks lemongrass, bruised
• 3 kaffir lime leaves
• 2 bay leaves
• 2 tbsp cooking oil

Spice Paste:

• 5 cloves garlic
• 6 shallots
• 1 tbsp coriander seeds
• 1 tsp cumin
• 1 tsp black pepper
• 1 tbsp candlenuts (or macadamia nuts)
• 1 tsp turmeric powder
• 1 tsp salt
• 1 tbsp tamarind paste

For Garnish:

• Fried shallots
• Chopped celery
• Lime wedges
• Rice cakes (ketupat)

Instructions

Preparing the Broth:

1. In a large pot, boil the beef and offal in 2 liters of water for 10 minutes, then drain and rinse to remove impurities.
2. Refill the pot with fresh water, add lemongrass, kaffir lime leaves, and bay leaves. Simmer for 1.5 to 2 hours until the meat is tender.
3. Once cooked, remove the meat and offal, then slice them into smaller bite-sized pieces.

Preparing the Spice Paste:

1. Blend all the spice paste ingredients into a smooth mixture.
2. In a pan, heat the cooking oil and sauté the spice paste until fragrant, around 5 minutes.

Finalizing the Soup:

1. Add the cooked spice paste and ground peanuts to the broth.
2. Return the sliced beef and offal to the pot, simmer for another 30 minutes to allow flavors to develop.
3. Adjust seasoning with salt as needed.

Serving:

1. Serve hot in bowls, topped with fried shallots and chopped celery.
2. Accompany with rice cakes (ketupat) and lime wedges for added freshness.
3. Enjoy your homemade Coto Makassar!

Tips

• For a richer flavor, use beef bone broth instead of plain water.
• Adjust the amount of peanuts to achieve your preferred consistency.
• If using offal, clean thoroughly by soaking in lime juice or vinegar before cooking.
• Let the soup rest for an hour before serving for a deeper, more complex flavor.

Conclusion

Coto Makassar is a dish that embodies the rich culinary heritage of South Sulawesi. With its nutty, aromatic broth and tender meat, this soup is a must-try for anyone looking to experience authentic Indonesian cuisine. Make it at home and enjoy a taste of Makassar’s tradition!