Ingredients with Measurements:
- 1 kg beef shank
- 2 liters water
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 3 bay leaves
- 2 cinnamon sticks
- 5 cloves
- 5 cardamom pods
- 2 star anise
- 2 tsp salt
- 1 tsp sugar
- 1 tsp tamarind paste
- 5 potatoes, peeled and cut into chunks
- 2 tbsp vegetable oil
Special equipment needed:
- Pressure cooker or large pot with lid
- Skimmer or slotted spoon
Step-by-step instructions:
1. In a pressure cooker or large pot, add the beef shank and water. Bring to a boil and skim off any foam that rises to the surface.
2. Add the lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, cloves, cardamom pods, star anise, salt, sugar, and tamarind paste. Stir to combine.
3. Close the pressure cooker or pot with a lid and cook for 45 minutes in a pressure cooker or 2 hours in a regular pot over medium-low heat until the beef is tender.
4. Once the beef is tender, remove it from the pot and set it aside to cool. Strain the broth and discard the spices.
5. In a separate pan, heat the vegetable oil over medium heat. Add the potatoes and fry until golden brown.
6. Once the beef has cooled, slice it thinly and serve with the fried potatoes and the broth.
Time:
Preparation time: 15 minutes
Cooking time: 2 hours (regular pot) or 45 minutes (pressure cooker)
Temperature:
Medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 30g
Protein: 45g
Substitutions for ingredients:
- Beef shank can be substituted with beef brisket or chuck roast.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add sliced green onions and chopped cilantro as a garnish.
- Add sliced carrots and green beans for extra vegetables.
Tips and tricks:
- Skim off any foam that rises to the surface while cooking to ensure a clear broth.
- Let the beef cool before slicing to ensure even slices.
- To save time, use a pressure cooker instead of a regular pot.
Storage instructions:
Refrigerate the broth and beef separately in airtight containers for up to 3 days.
Reheating instructions:
Reheat the broth and beef in a pot over medium heat until heated through.
Presentation ideas:
Serve the Empal Gentong with Potato in individual bowls with the broth, beef, and potatoes arranged neatly.
Garnishes:
Sliced green onions and chopped cilantro
Pairings:
Steamed rice, pickled vegetables
Suggested side dishes:
Steamed rice, pickled vegetables, stir-fried green beans
Troubleshooting advice:
- If the broth is too salty, dilute it with water.
- If the beef is tough, cook it for a longer time.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Empal Gentong is a traditional Indonesian beef soup from Cirebon, West Java. It is known for its rich and spicy broth made with a blend of aromatic spices.
Flavor profiles:
Savory, spicy, tangy
Serving suggestions:
Serve the Empal Gentong with Potato as a main dish for lunch or dinner.
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Region: Indonesian