Soto Daging

Soto Daging

INGREDIENTS

5 butir Bawang Merah
5 butir Bawang Putih
1 butir Pala
Merica Secukupnya
500 gr Daging Sapi (Potongan Dadu)
2 helai Daun Salam
1 batang Serai (bagian putih)
1 ruas Lengkuas
3 helai Daun Jeruk
2 ruas Kayu Manis
5 butir Cengkeh
100 gr Daun Kol (iris tipis)
4L Air
1 sdm Minyak Goreng
Garam Secukupnya (sesuai selera)
Gula Secukupnya (sesuai selera)
3 batang Seledri (diiris)
2 batang Daun Bawang (diiris)
Bawang Goreng Secukupnya

CUTS OF BEEF

Blade, Shank

STEP BY STEP

Cara Memasak

  1. Rebus daging sapi hingga empuk.
  2. Ulek Bawang Merah, Bawang Putih, Merica, dan Pala kemudian tumis di atas panci dengan Minyak Goreng hingga harum.
  3. Tuang tumisan bawang ke dalam panci berisi air yang sedang merebus sapi. Masukkan Daun Salam, Serai, Lengkuas, Daun Jeruk, Kayu Manis, dan Cengkeh.
  4. Setelah air mendidih, kecilkan api kemudian tambahkan Gula, Garam, dan Merica sesuai selera.
  5. Sajikan dengan Daun Kol, Irisan Seledri, Daun Bawang dan Bawang Goreng di Atasnya.

OTHER RECIPES

Categories

OTHER CUTS

BEEF TENDERLOIN WITH GARLIC

INGREDIENTS

1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks
3 teaspoons of salt (more to taste)
1/4 cup olive oil
6 large garlic cloves, minced
4 cups beef stock or broth
2 cups water
1 cup of Guinness extra stout
1 cup of hearty red wine
2 tablespoons tomato paste
1 tablespoon sugar
1 tablespoon dried thyme
1 tablespoon Worcestershire sauce
2 bay leaves
2 tablespoons butter
3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
1 large onion, chopped (1 1/2 to 2 cups)
2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips)
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

CUTS OF BEEF

Tenderloin

STEP BY STEP

1 Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat.

Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over and brown on another side.

 

2 Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally.

 

3 Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour.

 

4 Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowl. Add more salt and pepper to taste. Sprinkle with parsley and serve.

OTHER RECIPES