Brenenbon soup always takes me back to those cozy days at home, where the air was filled with the rich, savory aroma wafting from the kitchen. My mom would pull out her trusty pot, the one that had seen countless family meals, and begin her magic.
When it was finally ready, the whole house felt like a warm embrace. We’d gather around the table, the bowls steaming in front of us, and I could see the joy on her face as she served us heaping portions. Each spoonful was a burst of warmth and love, a reminder that this was her way of spoiling us. It was more than just a meal; it was a celebration of togetherness, laughter, and those simple, beautiful moments that always made me feel cherished.
Even now, just thinking about Brenenbon soup brings a smile to my face and a sense of nostalgia. It was her way of showing us that we were loved, and every bowl was like a hug in liquid form.
Brenebon soup is a hearty, savory dish originating from Indonesia, often made with kidney beans, meat (usually beef or chicken), and a mix of aromatic spices. It’s known for its rich flavour and comforting warmth.
Here are some tips for making the best Brenebon soup:
- Soak the Beans: Soaking the red beans overnight helps them cook faster and ensures a creamy texture. If you are using the canned beans, you can add them a few minutes before serving as they are already cooked and soft.
- Use Quality Meat: I like to use meat with bones, in this recipe I’m using oxtail and beef chunk. You can also use chicken thighs for a lighter option. Marbling in the meat adds flavour.
- Sauté Aromatics: Take your time sautéing the mashed onions, garlic, and other aromatics to develop a deep flavour base. Don’t rush this step!
- Layering Flavors: Add spices gradually. Incorporate bay leaves (daun salam) and galangal early on, but consider adding fresh herbs or spices toward the end for a vibrant flavour.
- Simmer Slowly: Let the soup simmer gently for at least 1.5 hours. Low and slow cooking helps meld the flavours and tenderises the meat. Since I’m using the oxtail, I cooked them for at least 2 hours. You’ll get a tender, melt in your mouth oxtail.
- Adjust Consistency: If the soup is too thick, add more broth or water. If you prefer a thicker soup, mash a few beans against the side of the pot.
- Taste as You Go: Adjust seasoning with salt and pepper throughout cooking, especially after adding vegetables.
- Fresh Garnishes: Serve with fresh green onions, cilantro, or fried shallots on top for added flavor and texture.
- Rest Before Serving: Let the soup sit for a few minutes before serving to enhance the flavors even more.
- Make Ahead: This soup often tastes even better the next day, so consider making it in advance!
These tips will help you create a delicious and comforting Brenebon soup that everyone will love! 😛
Storing Brenebon soup properly will help maintain its flavor and texture. Here are some tips:
- Cool Before Storing: Let the soup cool down to room temperature before transferring it to storage containers. This helps prevent condensation and keeps the soup from becoming watery.
- Use Airtight Containers: Store the soup in airtight containers to keep it fresh. You can use glass or plastic containers that seal tightly.
- Refrigeration: Brenebon soup can be stored in the refrigerator for up to 3-4 days. Make sure it’s well-sealed to prevent it from absorbing odors from other foods.
- Freezing: For longer storage, you can freeze the soup. It’s best to use freezer-safe containers or resealable bags. Leave some space at the top of the container, as the soup will expand when frozen. It can be kept in the freezer for up to 2-3 months.
- Reheating: When ready to eat, thaw the soup in the refrigerator overnight if frozen. Reheat gently on the stove over medium heat, adding a little water or broth if it’s too thick. Stir occasionally to heat evenly.
- Avoid Repeated Refreezing: It’s best to only freeze the soup once to maintain its quality. If you plan to eat it over several days, consider portioning it into smaller containers.
Enjoy! 🙂
Brenebon Soup (Kidney beans soup)
Equipment
- 1 Large pot
- 1 Knife
- 1 Cutting Board
- 1 Small skillet
- 1 Pestle and mortar
- 1 Ladle
- 1 Strainer
Ingredients
- 5 pcs Oxtails Medium-large size
- 200 gr Beef slice
- 2 cans Kidney beans It's about 500gr of kidney beans. If you are using the fresh ones, you need to soak them in water overnight and cook it together with the meat.
- 2 pcs Big carrots Cut into thicker size
- 2 liter Water for the first boil
- 2 liter Water For the soup
- 1 tbsp Beef bouillon powder
- 1 tsp msg
- 1 tsp White pepper powder
- 1 tsp Neutral oil to sautee the aromatics
Blended Aromatics
- 5 Cloves Garlic
- 2 pcs Big shallots
- 1 tsp Nutmeg powder
- 1 tsp Salt
- 1 tsp White Pepper
Other aromatics
- 2 pcs Green onions 1 for in the soup and 1 for garnish
- 3 pcs Indonesian celery 2 for in the soup and 1 for garnish
- 7 pcs Cloves
- 2 tbsp Fried onion For garnish and for in the soup
Instructions
- Clean the meat throughly in a runny cold water.
- In a large pot, add in the meat and 2liter of water. Bring them to a boil for about 2 minutes until you can see the dirty residue came up to the surface.
- Drain the meat into the strainer. Put the meat back into the large pan and add 2liter of water. Simmer with a low-medium heat for about 1.5 hours, or until the meat is tender.
- After 1,5hrs, take out the chunk meat and cut into cubes.
- Add the cubed meat back into the pot with oxtails, along with carrots, kidney beans, knotted celery, green onion, fried onion and cloves. Stir well and let it simmer.
- Using a pestle and mortar, blend together garlic, shallots, pepper, nutmeg, and salt until form like a paste.
- In a small skillet, heat up 1tbsp of neutral oil, and add in the aromatic paste. Sautee until fragrance.
- Pour in the sauteed aromatics into the simmering pot with meat and vegetables and season with bouillon powder, msg, and pepper. Stir and adjust the taste as you like.
- Simmer until everything is fork tender. Turn of the heat, and let the soup sit for 10 minutes. Serve the soup with rice and perkedel kentang (potato fritters). Enjoy!
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