Bakso Sapi: Indonesian Beef Meatballs with Savory Broth
Bakso Sapi is a beloved Indonesian dish that features tender beef meatballs served in a rich, flavorful broth. Ideal for any occasion, this recipe combines hearty beef with a delicate blend of spices and savory components to create a comforting meal. Here’s a comprehensive guide to making Bakso Sapi from scratch, including the meatballs, broth, and optional sambal for a spicy kick.
Ingredients
For the Bakso (Beef Meatballs):
- 500 grams of beef (frozen, preferably from a special occasion like Idul Adha)
- 4 cloves of garlic (fried until golden brown)
- 3 shallots (fried until golden brown)
- 50 grams of tapioca flour / sago / cornstarch (approximately 4-5 tablespoons)
- 1 teaspoon of sugar
- 2 teaspoons of salt
- 1 teaspoon of black pepper
- 1/2 teaspoon of baking powder
- 1 teaspoon of plain gelatine (Nutrijel)
- 1 teaspoon of beef bouillon (optional)
- 1 egg white
- Ice cubes (as needed)
For the Broth:
- Leftover water from cooking the meatballs
- Beef bones (as needed)
- Beef chuck (optional)
- 1 large onion
- 3-4 cloves of garlic, crushed
- 1 carrot, cut into chunks
- Green onions (as needed)
- Celery (as needed)
- Salt (to taste)
- Black pepper (to taste)
- Bouillon powder (optional)
For Serving:
- Yellow noodles
- Rice vermicelli (bihun)
- Choy sum (or other leafy greens, as desired)
- Fried shallots
- Bean sprouts (blanched, optional)
For the Sambal (Chili Sauce):
- Red chilies (rawit merah), boiled until soft, then ground into a paste
Instructions
Preparing the Meatballs:
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Process the Beef: Cut the beef into small pieces and place them in a food processor. Blend until the meat is finely ground and has a smooth texture, which usually takes about 15 minutes.
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Combine Ingredients: Add the fried garlic and shallots to the ground beef. Mix in the tapioca flour, sugar, salt, black pepper, baking powder, plain gelatine, and beef bouillon if using. The egg white should be added last, along with a few ice cubes to keep the mixture cool.
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Chill the Mixture: Transfer the meat mixture into a bowl or container, cover, and refrigerate or freeze for about 30 minutes. Keeping the mixture cold helps in forming the meatballs and maintaining their texture.
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Form and Cook the Meatballs: Bring a large pot of water to a boil. Remove the chilled meat mixture from the refrigerator and shape it into meatballs according to your preference. Gently drop the meatballs into the boiling water. Once all the meatballs are in, reduce the heat to low and simmer until the meatballs float to the surface. Do not wait for them to expand; once they float, remove them immediately and set aside to drain.
Making the Broth:
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Prepare the Broth Base: In a large pot, bring the leftover water from cooking the meatballs to a simmer. Add beef bones and beef chuck if using. Simmer to extract flavors from the bones and meat.
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Add Vegetables and Seasonings: Add the onion, garlic, carrot, and celery to the pot. Season with salt, black pepper, and bouillon powder if desired. Allow the broth to simmer gently, stirring occasionally, until the flavors meld together. Adjust seasoning to taste.
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Finalize the Broth: Strain the broth to remove the solids, leaving behind a clear, flavorful liquid. Return the strained broth to the pot and add some meatballs. Heat until the meatballs are warmed through.
Preparing the Sambal (Optional):
- Make the Sambal: Boil the red chilies until they are soft. Blend the cooked chilies into a smooth paste. This sambal adds a spicy kick to the Bakso Sapi and can be served on the side.
Assembling the Dish:
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Prepare Noodles and Greens: Cook yellow noodles and rice vermicelli according to package instructions. Blanch choy sum or other leafy greens.
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Serve: In each bowl, place a portion of noodles, vermicelli, and greens. Ladle the hot broth with meatballs over the top. Garnish with fried shallots and bean sprouts if desired.
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Add Sambal: Serve the sambal on the side for those who prefer a spicier flavor.
Enjoy your homemade Bakso Sapi, a comforting and flavorful Indonesian delicacy that’s perfect for sharing with family and friends. This dish combines tender meatballs with a savory broth, making it a delightful and satisfying meal.
