Pindang Tetelan (Sour Black Beef Stew)

In Indonesian & English

Bahan

• 800 gr Daging tetelan, 2 kg Tulang kaki
• 2 Belimbing wuluh-potong 4 (2 Asam jawa)
• 10 Rawit, 3 Daun jeruk, 2 Daun salam
• 5 cm Lengkuas & 10 cm Jahe-geprek
• 4 st Gula jawa, 2 sm Kecap manis, Minyak
• 2 Daun bawang-iris, 3½ lt Air, Garam
• ½ umbi Seledri/Celeriac-belah (opsional)
• 2 Seledri batang-potong2 (opsional)

Haluskan:

• 2 Bawang putih, 5 Rawit-buang bijinya
• 2 Kluwak-rendam isi di air hangat dulu
• 1 Cabai merah, 4 Kemiri, 1 cm Terasi
• 2 Sereh-putihnya saja, 1 st Ketumbar
• 1 Tomat, 1 st Lada, 1 st Pala bubuk
• 8 Bawang mereh

Sambal hijau:

• 15 Rawit, 2 Cabai hijau, ½ st Gula
• 1 Bawang putih, Garam secukupnya

Pelengkap:

• Kerupuk kanji & Lontong-potong2

Cara membuat

• Didihkan air di api besar, masukkan tulang. Rebus dengan api kecil sampai air berminyak & menjadi kaldu (± 3 jam). Buang busa yang terbentuk di permukaan kaldu & tulang2*. Masukkan daging, umbi seledri & jahe, masak sampai daging benar2 empuk. Angkat daging & umbi seledri lalu potong2 terpisah, sisihkan. Ukur kaldu sebanyak 1¼ liter (bila kurang jumlahnya, beri air), sisihkan.
• Tumis bumbu halus dengan sedikit minyak sampai harum, masukkan daging & gula jawa. Aduk hingga rata & daging kecoklatan. Angkat.
• Didihkan kaldu dengan rawit utuh, belimbing wuluh/asam, daun jeruk, salam & lengkuas. Masukkan daging & seledri batang. Masak hingga bumbu2 meresap, kaldu berkurang & sedikit mengental di atas api sedang, aduk sesekali. Tambahkan umbi seledri, kecap & garam secukupnya, aduk rata. Taburi daun bawang, angkat dari api.
• Sambal hijau: Goreng cabai2 & bawang putih dalam minyak panas hingga layu. Angkat cabai & bawang putih lalu haluskan bersama dengan garam & gula.
• Atur Lontong (klik pada link untuk resepnya) di mangkuk saji, siramkan pindang tetelan. Sajikan dengan kerupuk & sambal.
• * Utk menghemat waktu, dapat langsung dengan menggunakan 1½ lt konsentrat kaldu cair. Didihkan kaldu, kecilkan api, masukkan daging, umbi seledri & jahe, masak sampai daging benar2 empuk.

Ingredients

• 800 gr Flanks meat, 2 tbsp sweet Soy sauce
• 2 Bilimbi fruit-cut into 4 (2 Tamarind)
• 3 Kaffir lime leaves, 2 Green onions-sliced
• 5 cm Galangal & 10 cm Ginger-bruised
• 4 tsp Coconut sugar, 2 kg Leg bones
• 10 Bird`s eye chilies, 2 Bay leaves, Salt
• 2 Celery stalks-cut (optional), 3½ lt Water
• ½ Celeriac-halved (optional), Frying oil

Grind into a paste:

• 1 cm Shrimp paste, 4 Candlenuts
• 8 Shallots, 1 Tomato, 2 Kluwak nuts*
• 5 Bird`s eye chilies-seeded, 1 Red chili
• 1 tsp Coriander, 2 cloves Garlic
• 1 tsp Pepper, 1 tsp ground Nutmeg
• 2 Lemongrass-white part only

Green chili paste:

• 15 Birds eye chilies, 2 Green chilies
• ½ tsp Sugar, 1 clove Garlic, Salt

Complements:

• Tapioca crackers & Compressed rice cake-cut

Directions

• Boil the water over high heat; add in the bones. Bring to a simmer over low heat; cook until the broth becomes greasy (± 3 hours). Remove the bones & any scum that rises to the top of the broth**. Add in the meat, celeriac & ginger. Bring to a simmer & cook until the meat is tender. Remove the meat & celeriac. Cut them small separately; set aside. Save 1¼ liter of the broth (if the broth amount is not enough, add in some water); set aside.
• Sauté the ground spices with some oil until fragrant. Stir in the meat & coconut sugar until the meat becomes brown. Remove from the heat.
• Boil the broth with whole bird`s eye chilies, bilimbi fruit/tamarind, kaffir lime leaves, bay leaves & galangal. Put in sautéed meat & celery stalks; bring to a simmer over medium heat. Cook until the flavor blended & the broth thickens; stir occasionally. Stir in celeriac, sweet soy sauce & enough salt to taste. Sprinkle the green onion; remove from the heat.
• Green chili paste: Fry the chilies & garlic in hot oil until wilted. Drain from the oil & then grind them together with sugar & enough salt to taste.
• Place the Compressed Rice Cake (click on the link for the recipe) in serving bowls. Pour the soup over. Serve with green chili paste & crackers.
• * Break the kluwak shells & take the nuts out; then soaked it in warm water until softened. Drain before grinding the nuts.
• ** To make it quicker, use 1½ lt of beef broth concentrate. Boil the broth. Reduce the heat to low & add in the meat, celeriac & ginger. Bring to a simmer & cook until the meat is tender.