MEAT Soto From Madura

MEAT Soto From Madura
Material:
500 gr beef Brisket
1 liter water
2 medium-size stalks broke, sliced
2 stalks celery, knot
6 hard-boiled eggs
1 tablespoon beef broth powder
2 tsp salt / to taste
1 tsp sugar / tasteoil for sauteing
Spices:
4 cm ginger
3 cm turmeric
7 purple onion*, sliced and stir-fry
5 cloves garlic, sliced and stir-fry
75
5 para hazelnut
Complement:
soy
Lemon
Prawn crackers
Topping:
Fried shallots
Celery, chopped fine
Chili stew:
2 red chilies, sliced
Sesue cayenne slera
3 para hazelnut
Salt to taste
How to Make:
1. Boil water, insert the meat. Boil until half cooked, drain meat.
2. Let the broth over low heat. Cut a single bite-sized meat, allow.
3. Panasin oil, saute ground spices until fragrant and cooked. Pour into pieces
meat, stir well.
4. Pour into stir into the broth with a dropped egg. Season the beef broth, salt,
sugar & celery.
5. Cook until the meat started to tender (if the sauce is less, add the water (hot).
6. Enter unhampered leaves, cover tightly until it is cooked. Remove and serve.
7. Sauce: Boil all ingredients except salt. Drain and puree with salt,
give 2-3 tablespoons chili boiling water, stir well.
8. Presentation: Drain the eggs and barge in half. Put some meat on
kecil2 bowl, put eggs, flush with the sauce. Sprinkle celery & onion.
Serve with soy, soy, lemon & chilli placed
separate, complete with warm rice & prawn crackers.
9. Tip: If you want more inoffensive, replace meat with 400gr 200gr fleshy tulang2
(Eg, ribs, oxtail). If guns abstinence innards, replace meat with a 300gr
jerohan cow (intestines, tripe, lung, spleen). Innards Boil until half cooked,effluent (to reduce fishy & oxalate content) and so combine with meat,
prescription if appropriate.