Konro Indonesian Beef Rib Soup
Tasty and Easy
Pressure Cooker Makassar Beef Ribs Soup
Sop Konro is a specialty soup which has the main ingredient of beef ribs.
The recipe comes from Makassar, South Sulawesi.
In Makassar language, Konro means bone.
The soup has some classic spices that make this a great way to eat beef ribs.
What is Indonesian Beef Ribs Soup?
It is certainly worth trying many of the Makassar Beef Dishes: Soup Konroi is one of the best. Rich in spices and beef broth. Made with coriander, turmeric, cumin.
It is certainly worth trying many of the Makassar Beef Dishes: Soup Konroi is one of the best. Rich in spices and beef broth. Made with coriander, turmeric, cumin.
The Makassarese of Southern Sulawesi are renown for the hearty beef soups - and this is a great way to enjoy beef ribs on a cold winters evening.
Key Spices And Ingredients For Indonesian Beef Rib Soup
What Does Cumin Taste Like?
Cumin has a nice warm and earthy flavor. When you warn the seeds in this recipe the aroma will offer a bit of both sweetness and bitterness. The whole seeds are best toasted in order to reach the optimum flavor.
Chilli
Chilli is a key ingredient an you can use only a little and it will make a huge difference to the overall taste. My message to you if you are afraid - is do not be - just use a very small amount to start with - you will soon learn just how much you need.
What Does Coriander Taste Like?
Coriander or Cilantro (i.e the leaves of the coriander plant) is a tasty herb to almost everyone. It offers a pleasing combination of flavors which can be described as a mix of parsley and citrus. Cilantro is commonly used in many cuisines around the world.
Prepare your Ingredient
It really does help to get organized by getting all your ingredients measured and organized first.
Why - because when you have never made a recipe before - having all your ingredients ready means that you can firstly check them off against the recipe before you start so that nothing is missing.
Prepare The Paste
To prepare the paste first dry roast the cumin and coriander seeds in a pan over low heat for 3-4 mins.
Be Careful not to have it too hot else they will burn.
You can tell they are ready when they release their fragrant smell which you will easily sense.
Then grind them together with the peppercorns and cloves until fine - We used spice or coffee bean grinder.
Now Make The Paste
Now add to a hand Blitzer bowl or food processor and add in the garlic, shallots.
Add a little oil to wet the mix so that it keeps turning in the processor and is slightly wet.
Also cut the beef ribs into single portions.
Cook The Paste
Turn on the instant pot to saute and when hot add the oil-wet paste mix to the bowl and cook it for 3-4 minutes stirring.
Add beef ribs to instant pot and cook for about 5 minutes while you continue stirring
Cook The Beef Ribs
Add beef ribs to instant pot and cook for about 5 minutes while you continue stirring
Add The Tamarind
Then add the tamarind paste, sweet soy sauce, salt, pepper, and water to the bowl.
Cook on high pressure for 25 mins and 10 minutes natural pressure release.
Prepare For Plating Up
After cooking then taste the broth and add salt, pepper, sweet soy sauce. I also suggest adding a little bit of chili and then taste.
You will find the chili does bring the flavor to life.
Ready To Eat
Then serve in a bowl topping with spring onions and dried shallots
See Also Our Indonesian Nasi Kuning Recipe
Konro Indonesian Beef Rib Soup
KONRO (INDONESIAN MAKASSAR BEEF-RIBS SOUP) Made in an Instant Pot in less than 60 minutes
Calories: 232kcal
Ingredients
- 3 tablespoons oil
- 2 lbs beef ribs
- 1 tablespoon tamarind pulp
- 4 cups of water
- 2 teaspoons salt
- 2 spring onions
- 1 tablespoon Indonesian sweet soy sauce ketchup manis
- 2 tablespoons crispy fried shallots
- 1 lime cut in wedges
- 1 small chili
- Also if you have Kluwak nuts add about 5 to the paste mix before grinding. If you do not have these do not worry - just leave them out
- Spice Paste Recipe
- 1 teaspoon cumin seeds or powder
- 1 teaspoon coriander seeds or powder
- 1 teaspoon black peppercorns
- 4 cloves
- 4 cloves garlic
- 6 small shallots peeled
- 1 teaspoon turmeric powder
Instructions
- To prepare the paste first dry roast the cumin and coriander seeds in a pan over low heat for 3-4 mins. Be Careful not to have it too hot else they will burn. You can tell they are ready when they release their fragrant smell which you will easily sense.
- Then grind them together with the peppercorns and cloves until fine - We used spice or coffee bean grinder.
- Now add to a hand Blitzer bowl or food processor and add in the garlic, shallots. Add a little oil to wet the mix so that it keeps turning in the processor and is slightly wet.
- Cut the beef ribs into single portions
- Turn on the instant pot to saute and when hot add the oil-wet paste mix to the bowl and cook it for 3-4 minutes stirring.
- Add beef ribs to instant pot and cook for about 5 minutes while you continue stirring
- Then add the tamarind paste, sweet soy sauce, salt, pepper, and water to the bowl
- Cook on high pressure for 25 mins and 10 minutes natural pressure release
- After cooking then taste the broth and add salt, pepper, sweet soy sauce. I also suggest adding a little bit of chili and then taste. You will find the chili does bring the flavor to life.
- Then serve in a bowl topping with spring onions and dried shallots
Notes
Really Nice Flavor For A Cold Winters Broth
Nutrition
Calories: 232kcal
