Coto Makassar

Ingredients

• 500g beef (e.g., sirloin, brisket, or a mix with offal like tripe, lungs, liver), cut into bite-sized pieces
• 2 liters water
• 100g roasted peanuts, ground into a paste
• 2 tablespoons cooking oil
• Salt to taste

• Ground Spice Paste:

  • 8 shallots
  • 5 cloves garlic
  • 3 cm ginger
  • 3 cm galangal
  • 4 candlenuts, roasted
  • 1 tablespoon coriander seeds, roasted
  • 1 teaspoon cumin, roasted
  • 1/2 teaspoon nutmeg powder
  • 1/2 teaspoon turmeric powder

• Aromatics:

  • 2 stalks lemongrass, bruised
  • 3 bay leaves
  • 3 kaffir lime leaves
• 200ml rice washing water (or 1 tbsp rice flour dissolved in 200ml water)

• For Garnish (Optional):

  • Fried shallots
  • Chopped celery or spring onion
  • Lime wedges
  • Sambal
  • Ketupat or Burasa (rice cakes) for serving

Instructions

1. Boil the beef and offal (if using) in 2 liters of water until tender. Skim impurities. Remove meat, cut into bite-sized pieces, and set aside. Reserve the broth.
2. Prepare the spice paste: Grind shallots, garlic, ginger, galangal, roasted candlenuts, roasted coriander seeds, roasted cumin, nutmeg, and turmeric into a smooth paste.
3. Heat cooking oil in a pan. Sauté the ground spice paste until fragrant and cooked through. Add bruised lemongrass, bay leaves, and kaffir lime leaves. Sauté for a few more minutes.
4. Add the sautéed spice paste to the reserved beef broth. Bring to a simmer.
5. Stir in the ground roasted peanuts and the rice washing water (or rice flour solution) into the simmering broth. Cook, stirring occasionally, until the broth slightly thickens and flavors meld, about 15-20 minutes.
6. Return the cooked beef and offal pieces to the broth. Season with salt to taste. Simmer for another 5-10 minutes to allow the meat to absorb the flavors.
7. To serve, ladle the Coto Makassar into bowls. Garnish with fried shallots, chopped celery/spring onion. Serve hot with lime wedges, sambal, and traditionally, ketupat or burasa.