Start by blanching the beef to remove excess impurities. In a large pot, fill halfway with water and bring to a boil over medium heat. Add the beef, ensuring it’s fully submerged, and return to a boil. Once boiling, remove the beef, discard the water, and rinse the meat thoroughly under running water.

Pour 2 liters of water into a slow cooker. Add the cleaned beef along with all aromatics and spices: shallots, garlic, onion, kaffir lime leaves, salam or bay leaves, ginger, grated nutmeg, cinnamon sticks, star anise, cloves, and ground caraway seeds. Season with salt, sugar, and pepper.

Set the slow cooker to low heat and cook for 5 to 6 hours, or on medium heat for 3 to 4 hours, until the beef becomes tender and easy to pull apart. Cooking time may vary depending on your slow cooker model.

Once the meat is soft, add the carrots, potatoes, half of the tomato wedges, and the fried shallots and garlic. Continue simmering until the vegetables are fork-tender. Switch off the heat.

Add the remaining tomato wedges and scallions. Cover the pot and let it rest for 10 minutes, allowing the fresh ingredients to lightly soften from the residual heat.

Ladle the soup into individual bowls. Add a squeeze of fresh lime juice if preferred and top with more fried shallots and chopped scallions for extra aroma and texture.

Serve hot alongside steamed white rice, the prepared chili mixture, and crispy emping crackers (bitter belinjo chips) for a satisfying, well-rounded meal.