Beef Rib and Red Bean Soup (Brenebon Soup)
Beef Rib and Red Bean Soup (Brenebon Soup)
https://capibu.com
Beef ribs and red beans slowly simmered in a rich and savory spiced broth. This Manado specialty is best enjoyed warm with steamed rice and sambal, perfect for lunch or dinner.
Recipe Contributor : @vhe.veronicaa
Category
Soup, Basic Seasoning, Main Dish
Serving Size :
6
Cap Ibu product used:
- CAP IBU Ground Nutmeg
- CAP IBU Ground White Papper
- CAP IBU Ground Cardamom
- CAP IBU Ground Cinnamon
- CAP IBU Ground Cloves Powder
- CAP IBU Himalayan Pink Salt
- CAP IBU White Basic Seasoning Paste
Ingredients:
- 2 tbsp margarine
- 1/2 onion (sliced)
- 2 tbsp Cap Ibu White Basic Seasoning Paste
- 1/2 tsp Cap Ibu Ground White Pepper
- 1/2 tsp Cap Ibu Ground Nutmeg
- 1/2 tsp Cap Ibu Ground Cinnamon
- 1/2 tsp Cap Ibu Ground Cardamom
- 1/2 tsp Cap Ibu Ground Clove
- 1/2 tsp Cap Ibu Himalayan Salt
- 1 tbsp beef stock powder
- 1 kg beef ribs (blanched)
- 1.5 lt water
- 2 carrots (cut as desired)
- 100 g red kidney beans
- 50 g red kidney beans (blended with a little water)
- 2 stalks scallions (sliced)
- 3 stalks celery (sliced)
- 3 tbsp fried shallots
How to Cook:
- Sauté the margarine and onion until soft and fragrant.
- Add the Cap Ibu White Basic Seasoning Paste and sauté again until aromatic.
- Add the ground white pepper, ground nutmeg, ground cinnamon, ground cardamom, ground clove, Himalayan salt, and beef stock powder. Stir well until evenly mixed.
- Add the blanched beef ribs and pour in the water. Cook until the ribs start to become tender.
- Add the carrots, red kidney beans, and blended red kidney beans.
- Continue cooking until the carrots, beans, and ribs are fully tender.
- Add the scallions and celery, then stir briefly.
- Serve warm topped with fried shallots.
Note :
Beef ribs can be substituted with shank as a leaner meat alternative, resulting in a lighter and less greasy broth.
How to Blanch Beef Ribs
- Bring water to a boil.
- Add the beef ribs and boil for 5–10 minutes until impurities and foam rise to the surface.
- Discard the first boiling water, then rinse the ribs with clean water.
- The ribs are now ready to use, resulting in a cleaner and less gamey soup broth.
Good luck and hope you like it!
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https://www.capibu.com/en/recipes/sop-iga-kacang-merah-brenebon