Penyet Iga Sapi: Indonesian-Style Beef Ribs with Spicy Sambal
Ingredients:
For the Beef Ribs:
- 1 kg beef ribs
- 5 cloves garlic, coarsely chopped
- 3 shallots, lightly smashed
- 1 teaspoon ground black pepper
- 1/2 nutmeg, lightly smashed
- Salt and sugar, to taste
For the Sambal:
- 3 large red chilies
- Bird’s eye chilies (to taste, about 5)
- 1/4 teaspoon shrimp paste (terasi)
- Salt and sugar, to taste
- 1 lime
Instructions:
-
Prepare the Beef Ribs:
- Begin by boiling a pot of water. Once the water reaches a rolling boil, add the beef ribs. Allow the water to return to a boil, then discard the water to remove impurities from the meat.
- Refill the pot with fresh water and bring it to a boil. Add the beef ribs again and cook until they are tender. This process might take some time depending on the toughness of the ribs.
-
Prepare the Seasoning:
- While the ribs are cooking, heat a pan over medium heat. Add the chopped garlic, smashed shallots, ground black pepper, and nutmeg. Sauté until the mixture becomes fragrant.
- Add this sautéed seasoning mixture into the pot with the partially cooked beef ribs. Season with salt and sugar to taste. Continue to simmer the ribs until they are fully tender and well-seasoned. Adjust seasoning as needed.
-
Prepare the Sambal:
- In a separate pan, dry-fry the red chilies, bird’s eye chilies, and shrimp paste until they are slightly charred and fragrant. This step enhances the flavor of the sambal.
- Allow the fried ingredients to cool slightly, then grind them into a smooth paste using a mortar and pestle or a food processor. Season with salt and sugar to taste. Squeeze in the juice of the lime and mix well.
-
Finish and Serve:
- Once the beef ribs are tender and flavorful, remove them from the pot. Heat some oil in a pan and either fry or grill the ribs until they develop a crispy exterior.
- Transfer the cooked ribs to a mortar and pound them lightly to combine with the sambal. Alternatively, you can mix the ribs and sambal directly if a mortar is not available.
-
Serving:
- Serve the Penyet Iga Sapi hot, accompanied by steamed rice and additional sambal on the side for extra heat. Enjoy this rich and spicy Indonesian delicacy as a delightful main course.
This recipe for Penyet Iga Sapi brings out the full flavors of traditional Indonesian cuisine with tender beef ribs paired with a zesty sambal. Perfect for those who enjoy a robust and spicy dish!
