Savory Indonesian Beef Tendon Soup (Sop Kikil Sapi)
Ingredients:
- 250 grams beef tendon (kikil sapi)
- 3 carrots, peeled and cut into bite-sized pieces
- 2 stalks of leek, sliced thinly
- Salt, to taste
- Beef bouillon powder, to taste
- 3 cloves garlic, crushed and finely chopped
- Ground black pepper, to taste
- Ground nutmeg, to taste
- Fried shallots, for garnish
Instructions:
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Prepare the Beef Tendon:
- Begin by thoroughly cleaning the beef tendon. Place it in a pot with enough water to cover. Bring to a boil and allow it to cook for a few minutes. Once boiling, discard the water to remove impurities and then rinse the beef tendon under cold water.
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Cook the Beef Tendon:
- Return the cleaned beef tendon to the pot and add fresh water to cover. Bring to a boil again, then reduce the heat and simmer until the tendon is tender. This can take approximately 1-2 hours depending on the size and cut. Test the tenderness by piercing with a fork; it should go through easily.
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Prepare the Vegetables:
- While the tendon is simmering, peel and cut the carrots into bite-sized pieces. Wash them and set aside.
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Prepare Aromatics:
- Crush the garlic cloves and then finely chop them. Slice the leek into thin rings.
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Combine Ingredients:
- Once the beef tendon is tender, add the carrot pieces, crushed garlic, and sliced leek to the pot. Stir well to combine.
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Season the Soup:
- Add salt, beef bouillon powder, ground black pepper, and ground nutmeg to taste. Stir the soup thoroughly and adjust the seasoning as needed. Allow it to cook for an additional 10-15 minutes to let the flavors meld together.
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Finish and Serve:
- Turn off the heat once the carrots are tender and the flavors are well-balanced. Ladle the soup into bowls and garnish with a generous sprinkle of fried shallots.
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Enjoy:
- Serve hot and enjoy this comforting Indonesian beef tendon soup. Perfect as a hearty meal or a flavorful appetizer.
Happy Cooking! 😊😊😊
