Ingredients with Measurements:
- 1 lb of beef, thinly sliced
- 1 lb of boneless pork, thinly sliced
- 1 tbsp of salt
- 1 tsp of black pepper
- 1 tsp of ground coriander
- 1 tsp of ground cumin
- 1 tsp of ground turmeric
- 1 tsp of paprika
- 1 tsp of chili powder
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 4 cups of beef broth
- 2 cups of water
- 2 tbsp of vegetable oil
- 2 large onions, thinly sliced
- 1 tbsp of brown sugar
- 1 tbsp of butter
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, combine the beef, pork, salt, black pepper, coriander, cumin, turmeric, paprika, chili powder, garlic powder, and onion powder. Mix well.
2. Add the beef broth and water to the pot. Bring to a boil over high heat.
3. Reduce the heat to low and let the mixture simmer for 2 hours, or until the meat is tender.
4. While the meat is cooking, heat the vegetable oil in a skillet over medium heat.
5. Add the onions to the skillet and cook, stirring occasionally, for 15-20 minutes, or until the onions are caramelized.
6. Add the brown sugar and butter to the skillet and stir until the sugar has dissolved and the butter has melted.
7. When the meat is tender, remove it from the pot and shred it with a fork.
8. Return the shredded meat to the pot and stir to combine.
9. Serve the pallubasa in bowls, topped with the caramelized onions.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours and 20 minutes
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Fat per serving: 15g
Protein per serving: 25g
Carbohydrates per serving: 25g
Fiber per serving: 3g
Sugar per serving: 10g
Sodium per serving: 1200mg
Substitutions for ingredients:
- You can use chicken or lamb instead of beef and pork.
- You can use chicken broth or vegetable broth instead of beef broth.
Variations:
- Add vegetables such as carrots, potatoes, and celery to the pot.
- Add coconut milk to the pot for a creamier texture.
- Use different spices to change the flavor profile.
Tips and tricks:
- Make sure to simmer the meat over low heat to ensure it becomes tender.
- Caramelize the onions slowly to bring out their sweetness.
- Serve with rice or bread to soak up the broth.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pallubasa in a pot over low heat until heated through.
Presentation ideas:
Serve the pallubasa in bowls with the caramelized onions on top.
Garnishes:
Garnish with chopped fresh cilantro or parsley.
Pairings:
Pair with a side of rice or bread.
Suggested side dishes:
- Naan bread
- Basmati rice
- Roasted vegetables
Troubleshooting advice:
- If the meat is tough, let it simmer for longer until it becomes tender.
- If the broth is too thin, let it simmer for longer to reduce and thicken.
Food safety advice:
Make sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Pallubasa is a traditional Indonesian soup that originated in Makassar, South Sulawesi.
Flavor profiles:
This dish has a savory and slightly spicy flavor profile, with a hint of sweetness from the caramelized onions.
Serving suggestions:
Serve the pallubasa as a main course for lunch or dinner.
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Taste: Savory, Sweet, Tangy, Caramelized, Oniony