Coto Makassar (Makassar Beef Soup)

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, COTO MAKASSAR (Makassar Beef Soup). One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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To get started with this recipe, we must first prepare a few ingredients. You can cook COTO MAKASSAR (Makassar Beef Soup) using 40 ingredients and 3 steps. Here is how you can achieve it.

Coto Makasar serve with Buras/Burasa or rice cake . And sambal goreng ( potato with chilli paste ), cracker and boiled egg.

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Ingredients and spices that need to be Take to make COTO MAKASSAR (Makassar Beef Soup):

1. 200 gram beef
2. 200 gram tripe, boiled
3. 100 gram beef heart, boiled well
4. 1 . 4 litters of rice washing water
5. 4 lemon grass bruised
6. 3 salam leave (bay leaves)
7. 150 gram groundnut (fried and mashed)
8. 3 tablespoon cooking oil for sauting
9. 4 cm ginnger
10. 1 tablespoon beef broth powder
11. 4 tablespoons vegetables oil
12. Ground Spices:
13. 7 pieces candlenuts roasted
14. 5 cloves garlic
15. 3 shallots
16. 1 tablespoon coriander roasted
17. 1 teaspoon cumin roasted
18. 1 teaspoon pepper
19. to taste Salt and sugar
20. For The Steamed rice with herbal (Buras/ Burasa)
21. 500 gram rice washed and drained
22. 1 litter coconut milk
23. 2 teaspoon salt
24. 2 Salam leaves (bay leaves)
25. Banana leaves, for wrapping
26. String, for tying
27. For the Sambal Goreng :
28. 500 gram peeled potatoes, peeled, cut into cubes and washed
29. Cooking oil, heated
30. 250 gram beef liver, washed
31. 2 tablespoons ground red chilies
32. 3 bay leaves
33. 100 gram stink bean (optional)
34. 100 ml coconut milk
35. Ground Spices:
36. 5 of candlenuts
37. 3 shallots
38. 4 cloves garlic
39. 6 red chillies
40. 5-7 bird's eye chilli (optional)

Instructions to make to make COTO MAKASSAR (Makassar Beef Soup)

1. For the Coto Makasar: Heat the oil in a skillet, saute the spice paste until fragrant, then add to the broth, add the powdered broth, refined beans, bring to a boil.
   Then add beef stew, tripe, liver and heart of beef with rice washing water, add lemongrass, galangal, ginger and bay leaves until tender.
2. For the Buras/ Burasa (steamed rice with herb) : Boil rice, coconut milk, salt and salam leaves until the rice is half cooked and tender. Fill banana leaf with 2-3 tablespoon rice, roll up and fold both ends. Take 2 buras, arrange them with fold facing each other on the inside and tie with string in 3-4 place. Steam/ boiled for about 1-2 hour until cooked.
3. For the Sambal Goreng : Fried potatoes with oil until it changes colour and a lot of tender. Drain.
   Boiled beef liver to the outside and it solidifies and not chewy, remove and drain. Sized diced potatoes. Set aside.
   Saute the minced chilli spices together until fragrant and not runny, add the bay leaf.
   Add salt and sugar, to taste. Put the potatoes, beef liver, and the stink bean. Add the coconut milk and stir well until combine.

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