Kumpulan resep masak daging, Olahan daging sapi

Beef recipes Beef dishes Cooking recipes Cooking delicious beef tendon Beef tendon is delicious when it's tender and the spices have been absorbed. The easiest way to make it is with Kikil with Sweet and Spicy Soy Sauce or *Kikil with Coconut Milk Sauce*. Here's our most popular recipe: Sweet and Spicy Soy Sauce Beef Tendon Ingredients: 500g beef tendon, diced 1 stalk crushed lemongrass 2 bay leaves 2 kaffir lime leaves 1 tablespoon sweet soy sauce 1 teaspoon grated brown sugar 1 teaspoon salt 1/2 teaspoon pepper 300ml water Oil for sautéing Ground spices: 6 shallots 4 cloves garlic 5 curly red chilies 5 bird's eye chilies (optional if you like it spicy) 3 cm ginger 2 cm galangal Cooking method: 1. Presto/reboil the tendon first*: Boil the tendon for 45-60 minutes in a regular pot, or 20 minutes in a pressure cooker until tender. This is key to ensuring it's not tough. Discard the first cooking water to prevent it from smelling. 2. *Sauté ground spices plus lemongrass, bay leaves, and lime leaves until fragrant and cooked through. 3. *Add the softened tendons*. Stir well. 4. *Seasoning*: Add sweet soy sauce, brown sugar, salt, and pepper. Pour in 300ml of water. 5. Simmer over low heat for 15 minutes until the water is reduced and the spices are absorbed. Adjust the seasoning. The result is tender, sweet, and spicy tendons. Perfect as a side dish with hot rice. --- Tips for tender, non-tough tendons: 1. *Boil twice*: Boil for the first 10 minutes, discard the water, then boil again until tender. Discard any fat and debris. 2. Don't add salt during the initial boiling = it will make it tough. Add the salt after sautéing. 3. Use a pressure cooker if you're in a hurry. It will be very tender in 20 minutes. Beef Dishes Beef is delicious when cooked tender and with a kick of spice. Here are 4 easy yet delicious recipes: 1. Beef Stew - Sweet and savory, perfect for everyone *Quick Ingredients*: 500g tenderloin/shank, diced. Sauté the spices: shallots, garlic, nutmeg, cinnamon, and cloves. Add the beef, add plenty of sweet soy sauce, and 500ml of water. Simmer for 45-60 minutes until tender and the sauce is thick. *The Key*: Use the shank for tender, veiny meat, and simmer over low heat to allow the spices to penetrate. 2. Black Pepper Beef - Spicy and savory, restaurant-style *Method*: Thinly slice the beef against the grain to avoid toughness. Marinate for 15 minutes in oyster sauce, soy sauce, and coarse black pepper. Sauté the onion until fragrant, add the beef, and sauté quickly for 2 minutes over high heat. Don't overcook it, as it won't become tough. *Tips*: The heat should be high so the meat is seared and doesn't leak out. 3. Beef Rendang - If you want it juicy It takes 3-4 hours, but it's worth it. The meat is slowly cooked using coconut milk and rendang spices until the water is gone and the oily consistency is gone. The important thing is to keep stirring when it starts to dry out so it doesn't burn. *Shortcut*: Use rendang spice mix + Kara coconut milk if you want it quicker. 4. Beef Soup - Refreshing for those who don't want oily ingredients Boil the shank and bone marrow for 1 hour until tender. Add carrots, potatoes, green beans, spring onions, celery. Season with salt, pepper, and nutmeg. The broth is clear but very savory. *Tips*: Discard the first water to prevent cloudiness. . It's delicious when cooked in dishes that take a long time to become tender and can be stored. Here are the best: 1. Beef Rendang The best for sacrificial meat. The spices are absorbed, and they last for 1-2 weeks. *Shortcut*: Boil the meat for 30 minutes, discarding any dirt. Cook slowly with thick coconut milk, rendang spices, lime leaves, lemongrass, and galangal. Cook over low heat for 3-4 hours until dry and oily. *Tips*: Cut into large pieces to prevent breaking. Stir gently once it starts to dry out to prevent burning. 2. Semur Daging Kecap Sweet and savory, a favorite with kids. Perfect for thigh/shank meat. *Method*: Saute shallots, garlic, nutmeg, cinnamon, and cloves. Add the meat, plenty of sweet soy sauce, and water. Simmer for 1-1.5 hours until tender and the sauce thickens. *Advantages*: Soy sauce makes the meat more tender and has a beautiful color. 4. Tongseng Sapi To finish off tough sacrificial meat. *Method*: Saute ground spices: shallots, garlic, coriander, turmeric, and ginger. Add the tender, boiled meat, soy sauce, a little coconut milk, cabbage, tomatoes, and whole cayenne peppers. *The key*: Add the cabbage last so it stays crispy. 5. Empal Gepuk If you want to make it dry for stock. *Method*: Boil the meat until tender with the marinade. Pound it, fry it briefly, then marinate it again with the marinade of roasted grated coconut, brown sugar, and soy sauce. *The good thing*: It can be stored dry, just fry it when you're ready to eat. *Tips for preparing sacrificial meat so it's not tough and doesn't smell ba...