Coconut Milk Soto with Brisket

Name: Coconut Milk Soto with Brisket
Yield: 3 servings
Cuisine: American
Ingredients: 1/4 brisket; 1/4 potato, sliced and fried; 2 cups coconut milk (about 500 ml); Spice paste:; 6 shallots; 3 cloves garlic; 1 teaspoon coriander; 1 teaspoon black pepper; 3 candlenuts; 2 pieces turmeric, about the size of two fingers; 1 little nutmeg; Galangal and lemongrass, crushed; Additional spices:; leaves Bay; leaves Kaffir lime; 1 little cinnamon; Garnishes:; Tomato; Green onions; Emping crackers; Fried shallots and garlic; Sambal

Lisa Nova riyanti @cook_9967170

Cibitung

Since my husband loves coconut milk soto, I decided to make this delicious and refreshing brisket soto for him. He also loves brisket... It might seem a bit complicated, but once you start, it's actually quite simple and delicious. It's so satisfying to see my husband enjoy the meal I've prepared.

Lisa Nova riyanti @cook_9967170

Saved

Ingredients

3 servings

1/4brisket
1/4potato, sliced and fried
2 cupscoconut milk (about 500 ml)
Spice paste:
6shallots
3 clovesgarlic
1 teaspooncoriander
1 teaspoonblack pepper
3candlenuts
2 piecesturmeric, about the size of two fingers
1little nutmeg
Galangal and lemongrass, crushed
Additional spices:
leavesBay
leavesKaffir lime
1little cinnamon
Garnishes:
Tomato
Green onions
Emping crackers
Fried shallots and garlic
Sambal

Saved

Steps

1

Boil the brisket until tender, about 30 minutes.
2

Sauté the spice paste until fragrant, then add lemongrass, galangal, kaffir lime leaves, bay leaves, and don't forget the cinnamon.
3

After that, add the coconut milk and stir continuously to prevent it from breaking. Adjust the seasoning with salt and beef bouillon powder for a richer flavor.
4

Once done, just assemble and pour the soto broth over it like this.