Beef Rabeg Recipe

Rabeg is a dish originating from Banten. It tastes sweet and savory and rich in thick spices. Rabeg usually uses goat meat, but you can also replace it with beef. With beef the taste is no less delicious.

Ingredients

• Beef - 300 grams
• Water, for boiling meat - 800 ml
• Lemongrass, crushed - 1 stick
• Citrus leaves - 2 pieces
• Cinnamon - 1 stick
• Cardamom - 2 pieces
• Ginger, crushed - 4 segments
• Sweet soy sauce - 5 tbsp
• Boiled water - 500 ml
• Pepper powder - 1/4 tsp
• Salt - 1 tsp
• Sugar - 1/2 tsp
• Mushroom broth - 1 tsp
• Oil, for frying - to taste
• Ground spices:
• Shallots - 5 cloves
• Garlic - 3 cloves
• Ginger - 2 segments
• Nutmeg - 1/4 seed
• Coriander - 1/2 tsp
• Fennel - 1/2 tsp
• Purchase ingredients and cooking utensils

Plans

• Boil the meat with 800 ml of boiled water, lemongrass and lime leaves until tender. Set aside the meat.
• Saute ground spices with a little oil, cardamom, cinnamon and ginger.
• Add the meat, mix well.
• Add 500 ml of boiled water, sweet soy sauce and the rest of the spices.
• Cook until the spices absorb and the water shrinks.
• 1. Can use any part of the meat, including offal. Or mutton.

What is beef ribs?

Rabeg is a preparation that comes from the Serang area, Banten. Having a distinctive Indonesian taste, this dish has a very complete spice component, so it is certainly a dish suitable for Indonesians. Rabeg has a distinctive taste, which is a combination of sweet savory and a thick taste of spices.

What is rabeg made of?

Made from goat meat and offal, culinary rabeg has a savory taste with a mixture of spices such as galangal, ginger, nutmeg, pepper, cayenne pepper and cinnamon. Rabeg, the favorite dish of the sultans, is a typical Banten cuisine, which turns out to have a long history.

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