Ingredients with Measurements:
- 1 kg beef shank, cut into cubes
- 2 liters water
- 3 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 2 bay leaves
- 2 cinnamon sticks
- 5 cloves
- 5 cardamom pods
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 4 hard-boiled eggs, peeled and halved
Special equipment needed:
- Pressure cooker or large pot with lid
- Skimmer or slotted spoon
Step-by-step instructions:
1. In a pressure cooker or large pot, combine the beef, water, lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, cloves, cardamom pods, coriander seeds, cumin seeds, turmeric powder, salt, and sugar. Bring to a boil over high heat.
2. If using a pressure cooker, lock the lid and cook for 30 minutes. If using a pot, reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender.
3. Once the beef is tender, remove it from the pot and set aside. Strain the broth through a fine-mesh sieve, discarding the solids.
4. Return the broth to the pot and bring to a boil. Add the hard-boiled eggs and the beef, and simmer for another 10 minutes.
5. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes (pressure cooker) or 2-3 hours (pot)
Temperature:
High heat for boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 12g
Protein per serving: 30g
Carbohydrates per serving: 30g
Sodium per serving: 800mg
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or chuck roast.
- Lemongrass can be substituted with lemon zest.
- Kaffir lime leaves can be substituted with lime zest.
- Bay leaves can be substituted with thyme or oregano.
- Cinnamon sticks can be substituted with ground cinnamon.
- Cloves can be substituted with allspice.
- Cardamom pods can be substituted with ground cardamom.
- Coriander seeds can be substituted with ground coriander.
- Cumin seeds can be substituted with ground cumin.
- Turmeric powder can be substituted with curry powder.
Variations:
- Add sliced potatoes, carrots, or green beans to the broth for a heartier soup.
- Use chicken or lamb instead of beef.
- Add coconut milk for a creamier broth.
- Add chili peppers for a spicier soup.
Tips and tricks:
- To save time, use a pressure cooker instead of a pot.
- Skim the foam and impurities from the surface of the broth while it's boiling to keep it clear.
- Use a slotted spoon or skimmer to remove the solids from the broth.
- Adjust the seasoning to taste.
Storage instructions:
Refrigerate the leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a halved egg and a sprinkle of chopped cilantro or scallions on top.
Garnishes:
Chopped cilantro or scallions
Pairings:
Steamed rice, crusty bread, or crackers
Suggested side dishes:
Steamed vegetables, salad, or pickles
Troubleshooting advice:
- If the broth is too salty, dilute it with more water.
- If the beef is tough, cook it for a longer time.
Food safety advice:
- Use a meat thermometer to ensure the beef is cooked to an internal temperature of 145°F (63°C).
- Refrigerate the leftover soup within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F (74°C) before serving.
Food history:
Empal Gentong is a traditional Indonesian beef soup from Cirebon, West Java. It's made with beef shank, lemongrass, kaffir lime leaves, and a blend of spices. The soup is usually served with steamed rice and hard-boiled eggs.
Flavor profiles:
Savory, spicy, aromatic
Serving suggestions:
Serve the soup hot with steamed rice and a side of pickles or vegetables.
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Region: Indonesian