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In a huge pot or slow cooker, put all the meat and innards.
Add water until it covers the ingredients.
Add the broth ingredients and turn on the stove to medium heat.
Close the pot and let it boil, reduce the heat and continue cooking until the beef is tender.
Once the beef is tender enough as well as the innards, take it out and put aside.
Take out the floating spice such as the leaves and lemongrass. Continue cooking on low heat.
Cut the beef in cubes and the innards to bite size, watch out it might be hot!
Saute the paste ingredients until fragrant and changes color (become darker and brown) then add it into the broth. Stir gently.
On a serving bowl, place a portion of the beef and innards. Cut the lontong or burasa into bite size and add into the bowl. Sprinkle the green onion then add the broth in. Serve with a wedge of lemon and Sambal Tauco. Enjoy while its hot!