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Brenebon Soup (Kidney beans soup)

Prep Time15 minutes
Course: Appetizer, dinner, Main Course, Soup
Cuisine: Asian
Keyword: appetizers, comfort food, healthyrecipe, soup
Servings: 4 People
Author: Suci Bakri
Cost: €25

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!