Ingredients :
2 Shallots
3 Garlic Cloves
3 Salam Leaves
1/2 Tablespoon Corriander Seeds
8 cup water
1 Lemon grass, bruised
3 Lime leaves
2 Tablespoons  Oil
Salt as needed
1/3 cup Crispy fried shallots  (condiment)
2 Limes, cut into wedges
1/3 cup Sweet soy sauce
Sambal soto (condiment)
2 ½ lbs Beef chuck  (add intestine, tripe, lung, etc)
1 oz Peanuts, roasted
1/3 cup Chinese celery  (chopped)
1 slized Galangal
1 Tablespoon Brown Bean sauce
1 Holland Hot Pepper

Method :
Simmer beef chuck with 8 cups of water in a pot (cook tripes and intestines separately, add to beef when they are done) until thouroughly cooked. Cut beef into big chunks then return them to the pot.Ground shallots, garlic, coriander seeds, roasted peanuts, and Holland red pepper to a fine paste. Heat a frying pan,add oil then saute spice paste for about 5 minutes. Add lemon grass, galangal, salam leaves, and lime leaves to the frying pan and saute for 2 more minutes. Transfer this paste to the pot and simmer until beef pieces are tender.