Coto Makassar with a Twist

Ingredients

• 500g (1.1 lb) beef shanks, cut into chunks 500g (1.1 lb) beef shanks, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 cm (0.8 inch) galangal, sliced 2 cm (0.8 inch) galangal, sliced
• 2 cm (0.8 inch) turmeric, sliced 2 cm (0.8 inch) turmeric, sliced
• 2 carrots, peeled and cut into chunks 2 carrots, peeled and cut into chunks
• 2 potatoes, peeled and cut into chunks 2 potatoes, peeled and cut into chunks
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 1 teaspoon sugar 1 teaspoon sugar
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Rice cakes, fried shallots, and lime wedges for serving Rice cakes, fried shallots, and lime wedges for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
2. 2.
   Add the beef shanks to the pot and cook until browned on all sides.
3. 3.
   Add the lemongrass, galangal, and turmeric to the pot, and stir for a minute to release their flavors.
4. 4.
   Add the carrots, potatoes, salt, white pepper, and sugar to the pot. Stir well to coat the ingredients with the spices.
5. 5.
   Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 2-3 hours until the beef is tender.
6. 6.
   Remove the lemongrass, galangal, and turmeric from the pot before serving.
7. 7.
   Serve the Coto Makassar hot with rice cakes, fried shallots, and lime wedges on the side.

Treat your ingredients with care...

• Beef shanks — For the most tender and flavorful meat, choose beef shanks with a good amount of marbling. Slow cooking will help break down the tough connective tissues and result in melt-in-your-mouth beef.

Tips & Tricks

• To save time, you can use a pressure cooker to cook the beef shanks. Follow the manufacturer's instructions for cooking times.
• For a spicier kick, add a teaspoon of chili flakes or a chopped chili pepper to the stew.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Coto Makassar with a side of steamed rice and a fresh cucumber salad for a complete meal. The rice cakes, fried shallots, and lime wedges should be served on the side for guests to add according to their preference.

Presentation advice

Garnish the Coto Makassar with a sprinkle of chopped fresh cilantro or parsley for a pop of color. Serve it in individual bowls, allowing the vibrant broth and tender beef to take center stage.