Recipe Coto Makassar

Ingredients Coto Makassar

• 500 grams of beef, brisket
• 500 grams of tripe, boiled
• 300 grams of beef liver, boiled
• 200 grams of beef heart, boiled
• 5 stalks lemongrass crushed
• 4 sm crushed galangal
• 2 cm ginger crushed
• 5 bay leaves
• 250 grams of peanuts, fried puree
• 2.5 liters of water washing rice / starch
• 1 tablespoon seasoning beef flavor bouillon powder
• 6 tbsp vegetable oil

puree:

• 10 cloves garlic
• 8 grains of toasted pecans
• 1 tablespoon toasted coriander
• 1 tsp toasted cumin
• 1 tsp salt and 1 tsp pepper granules

• Complement: fried onions, sliced ​​green onion and sliced ​​celery, chili taoco, Blend: 10 Red onion, 5 cloves garlic, 10 pepper curly boiled briefly, 100 gram taoco, sauteed with 6 tablespoons vegetable oil until cooked, add the puree salt and brown sugar.

HOW TO MAKE  Coto Makassar:

1. Boiled beef, tripe, liver and heart, give lemongrass, galangal, ginger . Once cooked remove and drain, cut into cubes. Jerohan cooked beef, diced. Set aside.
2. Heat oil, sauté the crushed spices until fragrant, put into the broth, add fried peanuts, bring to a boil.
3. The presentation, prepare a bowl, fill with meat and gravy jerohan berries, sprinkle fried onions, sliced ​​green onions and serve with celery and chilli native taoco.
4. Serve warm.

For: 6 people