Beef soto

Method

1. For the paste, combine all the ingredients in a small food processor and process until a smooth paste forms. Alternatively, use a mortar and pestle.
2. In a large saucepan over medium heat, cook the paste in the oil, stirring, for 3–4 minutes. Add the lemongrass, kaffir lime leaves, onion, celery, galangal, cinnamon stick, star anise and nutmeg. Cook, stirring, for 2 minutes or until fragrant. Add the meat, kecap manis and enough stock to cover the shins. Slowly bring to a simmer, skimming any impurities that rise to the surface. Partially cover the pan and cook over low heat for 2 1⁄2 hours or until the shin meat is very tender, adding a little extra water if necessary to keep the beef covered.
3. For the beef and potato fritters, cook the potatoes in boiling salted water until tender. Drain well then mash. Add the minced beef, egg, sugar, spring onion, nutmeg and season with salt and freshly ground black pepper to taste. Stir to combine well. Form the mixture into 24 flat discs about 5 cm across.
4. In a large frying pan over medium heat, cook the fritters in the oil, in batches, until golden on both sides. Transfer to paper towel to drain any excess oil.
5. Remove the shins from the soup, then strain the stock, discarding the solids. Return the stock to the pan, skimming any impurities from the surface, then bring to a simmer. Thinly slice the beef.
6. Divide the meat between serving bowls, ladle over the stock and add a few fritters. Add the mung bean sprouts and tomato wedges and serve with the coriander and fried shallots scattered over, and the sambal oelek on the side.