Authentic Indonesian Pindang Iga Sapi with Aromatic Spices

Pindang Iga Sapi JagisMOTD

Welcome to Love With Recipes, where we explore the rich flavors of Indonesian cuisine with our delightful Pindang Iga Sapi JagisMOTD. This recipe is a vibrant symphony of spices and tender beef ribs, simmered to perfection. Let’s dive into the detailed steps to create this savory dish that promises to bring a burst of flavors to your table.

Ingredients:

For the Beef Ribs:

• 500 grams beef ribs

Aromatics and Spices:

• 2 stalks lemongrass, smashed
• 4 bay leaves
• 3 kaffir lime leaves
• 150 ml tamarind water

Fresh Elements:

• 15 bird’s eye chilies
• A handful of kemangi leaves (basil leaves)
• Fried shallots for garnish
• Salt to taste
• Sugar to taste

For the Spice Paste:

• 8 cloves garlic
• 5 shallots
• 1-inch turmeric, peeled
• 1/2-inch ginger, peeled
• 1 red bell pepper
• 3 candlenuts
• 1/2 teaspoon coriander seeds

Preparation Steps:

1. Prepare the Beef Ribs:
   Begin by washing the beef ribs thoroughly. Place them in a pot of boiling water and parboil for about 15 minutes. This step helps remove any impurities and blood from the meat. Drain and set aside.

2. Simmer the Ribs with Aromatics:
   In a large pot, add the parboiled beef ribs. Add the smashed lemongrass, kaffir lime leaves, bay leaves, and a pinch of salt. Pour enough water to cover the ribs. Bring to a boil, then reduce the heat and simmer until the ribs are tender, about 1 to 1.5 hours.

3. Prepare the Spice Paste:
   While the ribs are simmering, blend the garlic, shallots, turmeric, ginger, red bell pepper, candlenuts, and coriander seeds into a smooth paste. You can use a food processor or mortar and pestle for this step.

4. Cook the Spice Paste:
   Heat a little oil in a frying pan over medium heat. Add the spice paste and sauté until fragrant and the oil begins to separate from the paste, about 5-7 minutes. This step enhances the flavors of the spices.

5. Combine and Simmer:
   Once the ribs are tender, add the sautéed spice paste to the pot. Stir well to combine. Add the tamarind water, bird’s eye chilies, salt, and sugar to taste. Continue to simmer until the flavors meld together and the sauce thickens slightly, about 30 minutes.

6. Final Touches:
   Check the seasoning and adjust the salt and sugar as needed. If the broth is too strong, you can dilute it with a little water.

Serving Suggestions:

1. Arrange the Ribs:
   Take a few pieces of the tender beef ribs and place them in a serving bowl.

2. Garnish with Freshness:
   Scatter some kemangi leaves over the ribs. Pour the hot, flavorful broth over the top.

3. Finish with Crispy Touches:
   Sprinkle fried shallots generously over the dish for an added crunch and aroma.

Enjoy Your Pindang Iga Sapi JagisMOTD:

Your Pindang Iga Sapi JagisMOTD is now ready to be savored. The blend of spices, the tender beef, and the fresh kemangi leaves come together in a dish that is both comforting and exotic. Perfect for a hearty meal, this dish will surely be a hit at your table.

Selamat mencoba! Happy cooking and enjoy every bite of this delicious Indonesian delight.