Konro Makasar - makassarese meat soup

Ingredients

• 1000 gbeef ribs
• 4000 mlwater
• 300 ggrated coconut
• 3lemongrass stalks, bruised
• 3 cmgalangal, bruised
• 4kaffir lime leaves
• 1 tspwhite pepper
• 1 tspsalt
• 4candlenuts
• 4shallots
• 3 clovesgarlic
• to tastefried shallots, to garnish

Instructions

1. 1

   Prepare the ingredients

   Cut the ribs into pieces. Dry-roast the grated coconut in a frying pan until golden brown, then grind it into a paste. Pound or grind the candlenuts, shallots and garlic together into a paste.

2. 2

   Cook the ribs

   Heat the water in a pan, add the beef ribs and cook gently for 45 minutes, or until the meat is done.

3. 3

   Simmer and serve

   Add the coconut paste, spice paste, lemongrass, galangal, white pepper, kaffir lime leaves and salt. Simmer gently for 15 minutes, then garnish with fried shallots and serve.

What is Konro Makassar?

Konro is a beef rib soup associated with Makassar, in South Sulawesi, Indonesia. This version builds its flavour from slowly cooked ribs, aromatics and ground toasted coconut.

Toasted coconut: grinding it to a paste gives the broth a nutty, rounded quality. The lemongrass, galangal and lime leaves bring a fresh, fragrant counterpoint.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef ribs provide most of the protein and fat, while the grated coconut contributes additional fat and some carbohydrate. Serve a bowl with rice and vegetables, adjusting the rice portion to suit the rest of the meal.

Getting the coconut right

Dry-roast the coconut in a pan without adding oil, stirring so it colours evenly. Take it off the heat once it is golden brown; dark patches can make its flavour bitter.

Grind it while it is still warm, until it forms a paste. If your grinder needs help catching the coconut, pause to scrape down the sides rather than adding extra ingredients.

Building the spice base

Bumbu paste: pound or grind the candlenuts, shallots and garlic until they are as smooth as you can make them. A fine paste disperses more evenly through the soup.

Bruised aromatics: gently crush the lemongrass and galangal before adding them. This helps release their fragrance during the short final simmer.

Cooking the ribs

The ribs cook in water for 45 minutes before the coconut and seasonings go in. Keep the heat low enough for a gentle simmer rather than a rolling boil.

Check the meat near the end of the first cooking stage: it should be cooked through and beginning to soften. Rib size can affect how quickly it reaches that point.

Finishing the broth

After adding the coconut, bumbu and aromatics, simmer for 15 minutes so their flavours mingle with the beef broth. Stir gently to keep the coconut paste from settling in one spot.

The finished soup should smell fragrant and have a fuller, slightly nutty broth. Taste before serving and adjust the salt only if needed.

Serving the soup

Fried shallots add a crisp, savoury topping, so scatter them over the soup just before serving. Serve the ribs and broth hot in bowls.

Rice makes a simple accompaniment for the soup, while fresh vegetables can add a crisp contrast. Keep any accompaniments separate so the broth remains the focus.

Recipe notes & tips

• Cut the ribs into pieces that will fit comfortably in your cooking pan.
• Bruise the lemongrass and galangal lightly rather than chopping them finely.
• Keep the coconut moving as it roasts so it browns without scorching.
• Use a gentle simmer to cook the ribs and avoid a hard boil.
• Add the fried shallots at the last moment to preserve their crispness.

Variations

• Extra lime: serve with lime wedges for a brighter finish.
• More heat: add sliced fresh chilli at the table.
• Fresh herbs: scatter chopped spring onion over each bowl.
• Rice on the side: serve with steamed rice to make the soup more substantial.
• Clearer broth: skim excess surface fat before adding the coconut paste.

Common mistakes to avoid

• Scorching the coconut: stir it often and remove it from the pan as soon as it is golden.
• Boiling hard: lower the heat to a gentle simmer so the ribs cook steadily.
• Leaving the aromatics whole and unbruised: crush the lemongrass and galangal before they go into the pan.
• Adding the garnish too early: top the soup with fried shallots just before serving.
• Grinding a coarse bumbu: continue pounding or grinding until the candlenuts, shallots and garlic form a paste.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan until piping hot, stirring the broth; add a little water if it has thickened.

Frequently asked questions