Semur Daging & Urat à la Cina (Chinese Braised Beef & Tendon)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 400 gr Daging sandung lamur/rusuk tanpa tulang, 2 Pekak

• 400 gr Urat/Kikil sapi, 8 cm Jahe-cincang, 1 Daun salam

• 1 Terong ungu (450 gr Lobak)-potong dadu, 4 sm Minyak

• 4-5 Bawang putih & 2 Bawang merah-iris2, 1 Kayu manis

• Air secukupnya, 2 sm arak Shaoxing (opsional)

• 2 Daun bawang-iris, 1 Kulit Mandarin kering-potong besar

Saus bumbu: campur semua

• 1½ sm Saus tiram, 3 sm Saus soya, 3 sm Saus soya pekat

• 1 sm Pasta soya dalam minyak cabai, ¾ st Bumbu ngohiang

• 1½ sm Kecap manis, 2 sm Gula (20 gr Gula batu)

• 1 sm Tauco asin, 1½ sm Saus hoisin

Cara membuat

• Masukkan daging & urat di panci berisi air dingin. Didihkan & masak selama 10 menit. Angkat daging & urat lalu langsung rendam dalam air es (prosedur blanching). Angkat & keringkan. Potong2 bentuk dadu berukuran 2½x5 cm. Sisihkan.

• Tumis jahe & bawang merah dengan minyak hingga wangi. Beri bawang putih & daging serta urat, masak hingga kecokelatan (± 5 menit). Balik2 untuk mencegah gosong. Tuang arak, aduk rata. Aduk masuk campuran saus bumbu, masak di api sedang selama 1 menit. Beri pekak, kulit mandarin, kayu manis & salam, masak 3 menit. Angkat dari api, pisah daging dari urat karena urat memerlukan waktu yang lebih lama untuk memasaknya.

• Masukkan urat & semua bumbu ke dalam Dutch oven/panci berdasar tebal. Tuang 750 ml air. Pasang api ke sedang & didihkan. Kecilkan api ke sedang-kecil, tutup panci & masak selama 1 jam, aduk sesekali. Besarkan api, aduk masuk daging & biarkan hingga mendidih. Pasang api ke sedang-kecil, tutup panci & masak ± 1 jam. Anda juga dapat memasaknya dengan menggunakan panci tekan (pressure cooker) untuk mempercepat waktu pemasakan.

• Cicipi, tambahkan garam/gula bila perlu atau masak lebih lama bila daging belum empuk. Pasang api ke sedang-besar, aduk masuk terong/lobak. Didihkan, masak tertutup sampai sayuran empuk (20-30 menit). Angkat dari api. Taburi daun bawang lalu hidangkan semur dengan nasi atau mie serta saus sambal.

• * Anda juga dapat menambahkan jamur kuping dan cabai kering jika suka. Masukkan ke panci bersama terong/lobak.

Ingredients

• 400 gr Beef brisket/boneless beef short rib, 1 Bay leaf

• 400 gr Beef tendon, 10 cm Cinnamon, 2 Scallions-sliced

• 4-5 Garlic cloves & 2 Shallot-thinly sliced, 2 Star anise

• 8 cm Ginger-minced, 1 dried Tangerine peel, 4 tbsp Oil

• 1 Aubergine/450 gr White radish-cubed, enough Water

• 2 tbsp Shaoxing wine (optional)

Seasoning sauce: combine all

• 1½ tbsp Hoisin sauce, 2 tbsp Sugar (20 gr Rock sugar)

• 1 tbsp Bean paste in chili oil, ¾ tsp 5-spice powder

• 1½ tbsp Sweet soy sauce, 3 tbsp Dark soy sauce

• 1½ tbsp Oyster sauce, 3 tbsp Soy sauce

• 1 tbsp Soy bean paste

Directions

• Place brisket & tendon in a pot of fresh water; bring it to a boil & let it simmer for 10 minutes. Remove the beef out & put it immediately into cold water bath (Blanching). Drain the excess water & then cut up brisket & tendon to 1x2 inch cubes. Set it aside.

• Sauté ginger & shallot with oil until fragrant. Add in garlic & beef cubes; brown it for 5 minutes; flip it over often to avoid burning. Pour in the wine; keep stirring to mix it well. Add in seasoning sauce mixture & cook on medium heat for 1 minutes. Put in star anise, tangerine peel, cinnamon & bay leaf; cook for 3 minutes. Take it off the heat; separate the brisket from tendon because tendon needs an extra hour to cook.

• Put tendon & all spices in a Dutch oven/heavy bottom pot, then add in 750 ml of water. Turn the heat to medium & bring it to a boil. Reduce the heat to medium-low; let it simmer with the lid on for an hour. Stir them every now & then. Turn the heat to high; stir in the brisket & allow the liquid to boil again. Turn the heat to medium-low; cover with the lid & let it simmer for another hour. Alternatively, you could also cook it with a pressure cooker to cut off the cooking time.

• Taste stew, add more salt/sugar if necessary or cooking it longer when the beef haven’t tender enough. Turn the heat to medium-high; stir in the aubergine/white radish. Bring it to a boil & simmer with the lid on until the vegetable soften (20-30 minutes). Take off from the heat. Sprinkle with scallions & serve it with rice/noodle & spicy sauce.

• * You could also add some cloud ear fungus & dried Chili if you want. Put it into the pot together with the aubergine/radish.

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