Dark beef soup with rice and sambal – Gulai sapi

Ingredients for 4 servings:

• 1 kg beef bones, meaty, from ribs and tail
• 1 liter of water
• 16 g beef broth powder
• 4 small onions, red
• 3 medium-sized garlic cloves
• 1 small carrot(s)
• 1 m.-large spring onion(s), fresh or frozen
• 2 m.-large tomato(s), fully ripe
• 2 m.-large chili pepper(s), green, fresh or frozen
• 20 g lemongrass, fresh or frozen
• 20 g ginger, fresh or frozen
• 10 g galangal, fresh or frozen
• 4 kaffir lime leaves, fresh or frozen
• 4 tbsp soy sauce, sweet (kecap manis)
• 2 tbsp soy sauce, salty
• 1 tbsp oyster sauce (saus tiram)
• 450 g lean beef goulash
• 4 tbsp soy sauce (Kecap Tim Ikan, see appendix)
• 1 egg white, size M
• 3 tbsp, leveled tapioca flour
• 3 tbsp sunflower oil
• 140 g long grain rice
• 250 g water
• 6 tbsp soy sauce, sweet (kecap manis)
• 4 small red chili peppers (cabe rawit merah)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Recipe from Lombok, Indonesia.

Rinse the meaty bones thoroughly, cover, and boil in a covered casserole dish for 5 minutes. Discard the stock, rinse the bones again, clean the dish, and add the water, bones, and beef stock. Clean and finely chop all ingredients, from the onions to the lemongrass. Wash the ginger and galangal and slice thinly crosswise. Wash the kaffir lime leaves and use them whole. Add all stock ingredients to the casserole dish and simmer with the lid on for 2 hours. Meanwhile, cut the beef stew into approximately 6 mm thick slices and marinate with the Kecap Tim Ikan. Whisk the egg white with a pinch of salt and pepper and mix into the beef slices. Wash the long-grain rice until the water runs clear. Strain and drain well. Cover and bring to a boil with the water, reduce the heat, and turn off after 12 minutes. Leave the pot uncovered and let the rice swell for 30 minutes. Mix the sambal ingredients and set aside in a small bowl. Strain the broth and keep it warm. Allow the broth to cool slightly. Remove the meat from the bones and trim any fatty parts. Return the meat to the broth. Discard the remaining broth. Heat the sunflower oil in a wok until very hot. Sprinkle the marinated meat with the tapioca flour and stir-fry in two batches in the wok for 3 minutes. Divide among serving bowls and add the broth. Serve hot with rice and sambal.