Empal Asem Ciribon - braised beef in slightly acidic sauce from Ciribon

braised beef in slightly acidic sauce from Ciribon

ingredients:

900g beef (breast)

3 salam leaves

1 1/2 tbsp salt

2 lemongrass 

3 tbsp asemwater

2000 ml of water

2 tablespoons oil

 

Bumbu:

8 shallots

5 cloves garlic

1 tsp pepper

1 tsp ketumbar

2 cm laos

 

Taburan:

garnish:

2 tomatoes

6 belimbing wuluh / star fruit

2 tbsp bawang boreng

2 chives

 

ingredients:

3 green chilies

5 red chilies

4 red rawits

100 ml of water

1/4 tsp salt

1/4 tsp palm sugar

 

preparation:

Heat in a pan the water along with the meat and cook it. Cut the meat into pieces and leave 2500ml of broth behind. Then put the meat back in the pan.

Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan the oil and fry the paste with the lemongrass and the salam for 5 minutes. Add this to the meat and bring to a boil. Stir in the asemwater.

 

Cut the tomatoes, chives and belimbing into pieces. Pound or grind the ingredients for the sambal fine.

 

Spoon some of the sambal, the tomatoes, the star fruit in a bowl and laddle the meat with the broth on top. Sprinkle it with bawang goreng and chives and serve.