Indonesian
Sop Konro Makassar
A dark, aromatic beef rib soup from Makassar, simmered with keluak, warm spices, lemongrass, galangal, and tamarind. The broth is deep and savory, traditionally served with rice cake or steamed rice and a spoonful of sambal.
Ingredients
- Beef short ribs, cut across the bone600g
- Water1.5 liters
- Keluak nuts, flesh scooped out2
- Hot water, for soaking keluak3 tbsp
- Shallots6
- Garlic cloves4
- Candlenuts3
- Coriander seeds1 tbsp
- Cumin seeds1/2 tsp
- White peppercorns1/2 tsp
- Ground nutmeg1/4 tsp
- Galangal, bruised3 cm piece
- Lemongrass, bruised1 stalk
- Indonesian bay leaves2
- Kaffir lime leaves2
- Cinnamon stick4 cm piece
- Cloves3
- Tamarind pulp1 tsp
- Palm sugar1 tsp
- Salt1 1/4 tsp, or to taste
- Cooking oil2 tbsp
- Fried shallots2 tbsp
- Scallion, thinly sliced1
- Lime wedges2
- Steamed rice or burasa2 servings
- Sambalto serve
Method
- Crack the keluak if needed, scoop out the dark flesh, discard any that smell sharply bitter or moldy, then mash the good flesh with 3 tablespoons hot water into a paste.
- Place the beef ribs in a pot with 1.5 liters water, bring to a boil, skim off the foam, then reduce to a gentle simmer.
- Simmer the ribs for 1 1/2 to 2 hours until nearly tender, topping up with a little hot water if the broth reduces too much.
- Toast the coriander seeds, cumin seeds, white peppercorns, and candlenuts in a dry pan until fragrant.
- Grind the toasted spices with shallots, garlic, nutmeg, and the soaked keluak paste into a smooth bumbu.
- Heat the oil in a pan and sauté the bumbu over medium heat until dark, glossy, and no longer raw-smelling, about 8 to 10 minutes.
- Add the galangal, lemongrass, Indonesian bay leaves, kaffir lime leaves, cinnamon, and cloves to the sautéed bumbu and cook for 2 minutes more.
- Stir the sautéed bumbu and aromatics into the rib broth, then add salt and palm sugar.
- Dissolve the tamarind pulp in a spoonful of hot broth, strain it into the soup, and simmer for another 25 to 30 minutes until the ribs are tender and the broth is dark and aromatic.
- Taste and adjust salt, tamarind, or palm sugar so the broth is savory with a gentle tang and warmth.
- Serve the konro hot with steamed rice or burasa, topped with fried shallots and scallion, with lime wedges and sambal on the side.
Common questions
Can I substitute keluak if I can’t find it for Sop Konro Makassar?
Keluak is hard to replace because it gives the dish its dark color and earthy bitterness. If you must, use a tiny amount of black tahini or cocoa plus a little tamarind, but the flavor will be different and less authentic.
How long should I simmer the beef ribs so they’re tender but not falling apart?
Simmer the ribs gently for about 1 1/2 to 2 hours, depending on size and age of the meat. Start checking at 90 minutes; they should be nearly tender before the bumbu goes in.
What are the most common mistakes when making Sop Konro?
The biggest mistakes are using bitter or moldy keluak, boiling the ribs too hard, and not cooking the spice paste long enough. The bumbu should turn dark, glossy, and smell cooked, not raw or chalky.
How should I store leftover Sop Konro, and does it taste better the next day?
Store the soup and ribs separately if possible in airtight containers in the fridge for up to 3 days. It often tastes better the next day because the keluak and spices deepen, but reheat gently to avoid toughening the meat.
What should I serve with Sop Konro Makassar?
Serve it hot with steamed rice, and for a more traditional meal add sambal and fried shallots. Some people like it with ketupat or rice cakes, which soak up the rich, dark broth nicely.