Bistek Lidah Sapi: A Rich and Flavorful Beef Tongue Stew
Experience the succulent taste of Bistek Lidah Sapi, a traditional Indonesian beef tongue stew that combines tender beef tongue with an array of aromatic spices and vegetables. This recipe infuses the dish with layers of complex flavors, making it a comforting and hearty meal. Follow the steps below to create a dish that will delight your taste buds and impress your guests.
Ingredients:
- Beef Tongue: 1 piece
- Potatoes: 200 grams, peeled and diced
- Carrots: 100 grams, peeled and sliced
- Green Beans: 100 grams, trimmed and cut
- Onion: 1 large, chopped
- Garlic: 5 cloves, minced
- Shallots: 9 cloves, finely chopped
- Ground Black Pepper: 1 tablespoon
- Ground Nutmeg: 1 teaspoon
- Tomato Sauce: 2 tablespoons
- Salt: 1 teaspoon
- Sugar: 2 tablespoons
- Sweet Soy Sauce (Kecap Manis): 7 tablespoons
- Soy Sauce (Kecap Asin): 1 teaspoon
- Beef Bouillon Powder: 1 teaspoon
- Oyster Sauce: 1 tablespoon
- Sesame Oil: 1 teaspoon
- Butter: 2 tablespoons
- Cinnamon Stick: 1 small piece
- Cloves: 3 whole
- Cornstarch: 2 tablespoons (dissolved in water)
- For Boiling Beef Tongue:
- Water: 4 liters
- Ginger: 2 small pieces
- Galangal: 2 small pieces
- Bay Leaves: 4 leaves
Instructions:
-
Prepare the Beef Tongue:
Begin by bringing 2 liters of water to a boil. Add the beef tongue and allow it to boil briefly until the water starts to froth. Discard this water to remove any strong odor from the tongue. Next, peel off the tough outer skin from the beef tongue. -
Cook the Beef Tongue:
In a fresh pot, bring additional water to a boil. Add the bay leaves, ginger, and galangal. Place the beef tongue into the pot and simmer gently until it becomes tender. This process may take a few hours, so check occasionally to ensure the tongue is fully cooked and tender. -
Prepare the Vegetables:
While the beef tongue is cooking, peel and chop the potatoes and carrots, and trim and cut the green beans into finger-length pieces. Boil these vegetables until they are partially cooked, then drain and set aside. -
Sauté the Vegetables:
In a pan, melt 1 tablespoon of butter and sauté 1 clove of minced garlic until fragrant. Add the pre-cooked potatoes, carrots, and green beans. Season with a pinch of black pepper and salt. Cook for a few minutes until the vegetables are well-coated and aromatic, then set them aside. -
Prepare the Spice Paste:
Blend the shallots and remaining garlic into a smooth paste. Chop the onion into small pieces. -
Cook the Spice Paste:
Heat some butter in a large pan. Add the chopped onion and sauté until fragrant. Incorporate the blended shallot and garlic paste into the pan, stirring frequently. Add the ground black pepper, nutmeg, cinnamon stick, and cloves. Continue to sauté until the spices release their rich aroma. -
Combine Ingredients:
Add the cooked beef tongue, cut into wide slices, to the pan. Stir in the oyster sauce, tomato sauce, salt, sweet soy sauce (kecap manis), soy sauce (kecap asin), sesame oil, and beef bouillon powder. Pour in approximately 1 liter of the beef tongue broth you set aside. Mix everything thoroughly and let it simmer. -
Thicken the Sauce:
Taste and adjust seasoning if needed. Gradually add the cornstarch slurry (cornstarch dissolved in water) to the pan, stirring constantly until the sauce thickens and reduces to your desired consistency. -
Finish and Serve:
Add the sautéed vegetables to the stew and stir to combine. Let the dish simmer for a few more minutes to allow the flavors to meld together. Once done, remove from heat.
Serve the Bistek Lidah Sapi hot, accompanied by the sautéed potatoes, carrots, and green beans. This dish pairs wonderfully with steamed rice or bread, making it a satisfying meal for any occasion.
Enjoy your delicious Bistek Lidah Sapi, a true feast of flavors and a delightful addition to your culinary repertoire. Happy cooking!
