Culinary in my area always has its own ways and recipes that never end. Utilizing whatever is in the kitchen becomes a legendary recipe around me. Beef bones, maybe for those of you who live in a different country hear it's strange, beef bones are cooked and used as a side dish. So don't get me wrong, the beef bones I mean here are meat that is still attached to the beef bones and then processed into a delicious dish. The processing process is quite long, but the final satisfactory result will be paid off with the length of the process being carried out.
Beef bone tamarind sauce, is a recipe passed down from generation to generation from my grandmother, she often prepared this dish when beef season arrived. That is, on the day of sacrifice or Eid al-Fitr, usually during these celebrations the tradition of buying or slaughtering a cow is carried out. Therefore, meat bones will always be abundant, so processing them into side dishes to be enjoyed later is mandatory. This recipe is very often made in my house, so I'm no stranger to preparing this in my kitchen. My mother always teaches me how to cook properly and correctly, she tells me this recipe in full so I can easily make it at home.
Well, for those of you who only make soup with beef bones, let's do something different with this one ingredient. Let's start cooking, and get everything ready!
The Main Ingredient
500 grams of beef bones
1 stalk of curry leaves
10 star fruit wuluh
4 grains of cardamom
5 cm cinnamon
Softened Seasoning
10 bird's eye chilies
3 dry red chilies
2 star fruit wuluh
6 shallots
2 cloves of garlic
10cm turmeric
½ star anise flower
6 sunti acids
1 tablespoon coriander
¼ teaspoon cumin
Cooking Procedure
Boil beef bones until completely tender using water over high heat. Now this process itself takes quite a long time, around 1 hour and 30 minutes to produce meat on the soft beef bones.
While waiting for the meat bones to boil, I prepared the ground spices, blended all the ground spices that had been prepared.
Also prepare the other spices that will be dimplurkan into the keueng sauce, first I prepare starfruit, wash it clean and cut the outer part of the starfruit.
After the stew started to be soft, I added the ground spices and slowly put it into the stew pan earlier.
Add curry leaves, cardamom, cinnamon and star fruit.
Stir well and cook again until the gravy starts to boil. Turn off the stove and serve the tamarind bone broth in a bowl.
Serving Suggestions
Serve the beef bone keueung sour sauce in a bowl while it's hot, then enjoy with white rice. So here, don't ever serve tamarind sauce cold, because it's the meat of the bones that has fat. So when it's cold the fat will freeze. Therefore it would be nice if you serve it hot. Or later if it's cold you can reheat the sauce.
Besides having a sour taste, this gravy also has a very savory taste. Even the spicy and salty taste is just right, if you like savory and sour dishes this is the right recipe for you to try at home. Now, combining beef bones with a sauce that contains a sour taste won't be bad at all. It tasted exactly the opposite as I thought, especially with the soft texture of the meat still attached to the bones. Will definitely make you love it.
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About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.
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