Holy Meat Pindang Recipe

Ingredients

• Beef brisket - 400 grams
• Melinjo leaves - 50 grams
• Coconut milk, from 1/4 coconut - 400 ml
• Broth - 800 ml
• Ground spices:
• Shallots - 6 grains
• Garlic - 4 cloves
• Coriander - 1/2 tsp
• Cumin - 1/4 tsp
• Shrimp, grilled - 1/2 tsp
• Brown sugar, comb - 1 tbsp
• Pepper - 1/4 tsp
• Salt - 2 tsp
• Other Seasonings:
• Kluwek, puree - 2 pieces
• Cayenne pepper - 10 pieces
• Bay leaf - 4 pieces
• Citrus leaves - 2 pieces
• Galangal, bruised - 2 knuckles
• Lemongrass, bruised - 2 sticks
• Ginger, bruised - 1 segment
• Tamarind water - 2 tbsp
• Oil, for frying - 3 tbsp
• Purchase ingredients and cooking utensils

Plans

• Boil/cook the meat in a pressure cooker for 10 minutes (after the loud sound). Take the broth as much as 800 ml. Drain and chop the meat. Set aside.
• Boil the melinjo leaves briefly. Remove and squeeze then drain. Set aside.
• Heat the oil. Saute ground spices with bay leaves, lime leaves, galangal, lemongrass, and ginger until fragrant.
• Enter kluwek. Saute again for a while.
• Pour the tamarind water and add the meat. Stir well. Transfer to a saucepan.
• Pour the broth and add the cayenne pepper. Cook until boiling.
• Pour coconut milk. Stir and cook until the meat is tender and the spices are absorbed. Correction taste. Lift.
• Prepare a serving plate. Give white rice and arrange melinjo leaves on it. Add pieces of meat on top of the melinjo leaves. Flush with pindang sauce.
• Ready to be served.
• 1. If you don't have a pressure cooker, boil the beef with 1 liter of water in a regular saucepan until the meat is tender.

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