Coto Makassar

About This Recipe

Coto makassar is a hearty Buginese curry soup from Makassar, featuring beef, potatoes, and hard-boiled eggs in a rich, spiced broth. Rooted in the everyday cooking of Buginese kitchens, Coto Makassar balances technique and tradition: the beef chuck, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight soup or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the beef chuck, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 1.5 lbsbeef chuck, cubed
• 3potatoes, cubed
• 4eggs
• 6 cupsbeef broth
• 4 tbspBuginese spice paste (galangal, turmeric, coriander)
• 1 cupcoconut milk

Instructions

1. 1

   Hard boil eggs

   Boil 4 eggs in water for 10-12 minutes until hard-boiled. Cool, peel, and set aside.

   Cool eggs quickly in ice water for easier peeling

2. 2

   Sear beef

   Heat oil in a large pot. Brown cubed beef on all sides. Remove and set aside.

   Good searing is essential for deep flavor

3. 3

   Build curry

   Add spice paste to the pot, cook for 3 minutes until fragrant. Add beef back, pour in broth and coconut milk. Bring to boil, then simmer for 40 minutes.

   Spice paste should be very fragrant

4. 4

   Add vegetables

   Add potatoes and halved hard-boiled eggs. Simmer 15 more minutes until potatoes are tender. Adjust seasoning and serve hot.

Variations

• •

  Add more vegetables like carrots or green beans

• •

  Make spicier by increasing chili content

• •

  Use chicken for lighter version

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Keeps refrigerated for 3-4 days. Excellent for reheating. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions