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Konro Beef Ribs
The charm of this South Sulawesi specialty always make it as the most wanted dish. Add Kecap Bango that is trusted by 9 out of 10 chefs for a sweet and savory balance. Shine more, and it will always be ready to be a mainstay for your most favorite menu.
Ingredients
How to Cook Konro Beef Ribs
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Beef Ribs 1000.0 g
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Water 2.0 l
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Royco Bumbu Rempah Serbaguna 525g 50.0 g
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Shallots 100.0 g
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Garlic 40.0 g
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Shallots 2.0 pc
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Lemongrass 1.0 stalk
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Lime Leaves 3.0 pc
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Bay Leaves 3.0 pc
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Cinnamon 5.0 g
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Cardamom 3.0 pc
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Cloves (pc) 4.0 pc
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Fried Onions
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Sliced Scallions
Preparation
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How to Cook Konro Beef Ribs
- Boil beef ribs with water in a saucepan. Remove any floating dirt and oil. Turn off the heat when the meat is tender. Separate the beef ribs with the cooking water (broth), then set it aside.
- Saute ground spices with other ingredients until fragrant and smells right. Pour the cooking water (broth) of the ribs in the sauteed spices. Stir well.
- Add the ribs, brown sugar, broth powder, and salt. Cook until the spices are absorbed and the sauce is slightly thickened. Correct the taste, then lift it.
- Serve with a sprinkling of fried onions and sliced scallions.
- If you want a broth that is completely clean and odor-free, you can boil the ribs twice. First, dip the ribs in boiling water, boil it for a while, and discard the cooking water. Second, boil the ribs again with new water until they boil, soft, and the broth comes out.
- To make the meat more tender in a short time, use presto. The trick is, after removing the rib dirt, add the sauteed seasoning and flavoring. Cook the ribs in the broth for 15-30 minutes.
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