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SOP KONRO - Beef Rib Soup

SOP KONRO - Beef Rib Soup – Recipes

Konro is an Indonesian rib soup originating with the Makassarese people of South Sulawesi. This soup, which has a dark rich brown-black hue, is usually made with ribs, such as spare ribs or beef as the main ingredient.

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Ingredients

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SOP KONRO - Beef Rib Soup:

  • Beef Short Ribs, sliced into 5" bone segments 6.0 kg
  • Knorr Professional Multipurpose Indonesian Spice Mix Paste (6x525g) 600.0 g
  • Oil 200.0 ml
  • Shallots, peeled and sliced 500.0 g
  • Garlic cloves, peeled and crushed 100.0 g
  • Galangal, sliced 200.0 g
  • Kaffir lime leaves 50.0 g
  • Water 5.0 l
  • Tamarind pulp or paste (soaked in 250 ml water) 200.0 g
  • Knorr Professional Beef Flavoured Powder (6x1kg) 110.0 g
  • Bango Kecap Manis 225.0 ml
  • Lemongrass stalks 300.0 g

Garnish:

  • Fried shallots or garlic 100.0 g
  • Red finger chilies, finely sliced 50.0 g
  • Coriander leaves 50.0 g
  • Lime wedges 200.0 g
  • Sambal (optional) 200.0 g

Konro is an Indonesian rib soup originating with the Makassarese people of South Sulawesi. This soup, which has a dark rich brown-black hue, is usually made with ribs, such as spare ribs or beef as the main ingredient.

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Preparation

  1. SOP KONRO - Beef Rib Soup:

    • Preheat the oven to 200°C. Season beef ribs with salt and pepper.
    • Rub half of the Knorr Professional Multipurpose Indonesian Spice Mix Paste paste on every piece of the beef ribs. Place them over a rack set on a lined tray. Brown the beef for 15-20 minutes.
    • In a heavy-bottomed braising pan or soup pot, heat oil over low to medium heat.
    • Sweat the garlic, shallots, galangal until fragrant.
    • Add the remaining paste, along with the kaffir leaves.
    • Pour in the water, tamarind paste, Knorr Professional Beef Flavoured Powder, Bango Kecap Manis, and lemongrass stalks. Bring to a boil. Taste and adjust seasoning.
    • Add the browned beef ribs to the liquid. Simmer for 2-3 hours or until beef becomes tender. This can be done in the oven at 165°C.
    • After the beef is tender, gently remove it from the broth to prepare it for the service.
    • Pass the soup through a strainer.
    • To remove the fat layer from the soup, you can pour a good amount of ice cubes into the soup. The fat will adhere to the ice. Immediately remove the fat-covered ice using a spider strainer.
    • Bring the soup back to a simmer. Taste and adjust seasoning.  

  2. Garnish:

    • Sprinkle the beef with fried shallots or garlic. Garnish with coriander leaves.
    • Serve with sliced chilies, lime wedges, and sambal.