Sop Iga

Name: Sop Iga
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 lbs beef short ribs, chunked; 8 cups water; 1 tbsp vegetable oil; 6 shallots, thinly sliced; 4 garlic cloves, minced; 1 inch ginger root, smashed; 1 cinnamon stick; 4 whole cloves; 1/2 tsp ground nutmeg; 2 carrots, sliced; 2 Yukon Gold potatoes, cubed; 1.5 tsp salt; 1/2 tsp ground white pepper; 2 stalks scallions, chopped

An Indonesian aromatic beef rib soup boiled until tender with spices, potatoes, and carrots.

140 minMediumServes 4520 cal/serving

IndonesianSoupStovetopHigh ProteinGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-Free

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Ingredients

2 lbs beef short ribs, chunked
8 cups water
1 tbsp vegetable oil
6 shallots, thinly sliced
4 garlic cloves, minced
1 inch ginger root, smashed
1 cinnamon stick
4 whole cloves
1/2 tsp ground nutmeg
2 carrots, sliced
2 Yukon Gold potatoes, cubed
1.5 tsp salt
1/2 tsp ground white pepper
2 stalks scallions, chopped

Instructions

1

Blanch 2 lbs chunked beef short ribs in a large pot of boiling water for 5 minutes, then drain and rinse clean.
2

In a clean stockpot, bring 8 cups water to a boil and add the rinsed beef short ribs.
3

Heat 1 tbsp vegetable oil in a skillet over medium heat and saute 6 thinly sliced shallots, 4 minced garlic cloves, and 1 inch smashed ginger root for 3 minutes until fragrant.
4

Transfer the aromatics into the pot along with 1 cinnamon stick, 4 whole cloves, and 1/2 tsp ground nutmeg.
5

Reduce heat to low, cover, and simmer for 90 minutes until the meat is tender and reaches an internal temperature of at least 195°F.
6

Add 2 sliced carrots, 2 cubed Yukon Gold potatoes, 1.5 tsp salt, and 1/2 tsp ground white pepper, then cook uncovered for 20 minutes until vegetables are soft.
7

Ladle broth, vegetables, and meat into bowls and garnish with 2 stalks chopped scallions.

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Questions

How much time should I plan for Sop Iga?

As written, 140 minutes: 20 of prep and 120 of cooking. The longest single stretch is step 5 (1 hour 30 minutes): "Reduce heat to low, cover, and simmer for 90 minutes until the meat is tender and reaches an internal temperature of at least 195°F."

How do I know when Sop Iga is done?

Go by the cues in the method rather than the clock. Step 5: cook until the meat is tender and reaches an internal temperature of at least 195°F. Step 6: cook until vegetables are soft. A reading of 195 F on a thermometer settles it.

Why blanch first in Sop Iga?

Step 1 reads: "Blanch 2 lbs chunked beef short ribs in a large pot of boiling water for 5 minutes, then drain and rinse clean." The quick boil in step 1 sets the color and takes off the raw edge. If the step follows it with cold water, that is to stop the cooking at once so the vegetables stay bright and crisp.

Is there a substitute for shallots in Sop Iga?

The entry for Sop Iga calls for 6 shallots, thinly sliced. In its place: Use half as much yellow or red onion plus a small clove of garlic.

How long does Sop Iga keep?

Refrigerate Sop Iga for up to four days. Reheat gently on the stovetop with a splash of water or stock to loosen it. The potatoes turn grainy in the freezer, so this one is better kept in the refrigerator.

Serve it with

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