COTO MAKASSAR (Makassar Beef Soup)
COTO MAKASSAR (Makassar Beef Soup)

Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, coto makassar (makassar beef soup). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Makassar is the provincial capital of South Sulawesi and is famous for its coto (beef soup) and konro (ribs soup). Coto is traditionally made from beef and beef entrails such as tripes, liver, lungs, etc, and most often in combination of several types of entrails. If you are a fan of earthy, wholesome broths and love indulging in offals now and again, this aromatic Soto (or Coto) Makassar, a beef soup of South Sulawesi, will leave you patting your belly in contentment in no time. The longer you simmer the beef broth, the better it gets, so prepping this hours in advance is key to the lusciously rich soup base.

COTO MAKASSAR (Makassar Beef Soup) is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. COTO MAKASSAR (Makassar Beef Soup) is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have coto makassar (makassar beef soup) using 40 ingredients and 3 steps. Here is how you can achieve that.

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

Coto is traditionally made from beef and beef entrails such as tripes, liver, lungs, etc, and most often in combination of several types of entrails. Coto Makassar is a traditional beef soup originated from Makassar, South Sulawesi province of Indonesia. Coto Makassar is a dish that very suitable eaten during lunch or dinner. This recipe is coming from my hometown Makassar City in Indonesia.

Instructions 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.

Coto Makassar is a dish that very suitable eaten during lunch or dinner. This recipe is coming from my hometown Makassar City in Indonesia. Once Paleo diet were booming, I realize that this awesome dish is very Paleo. I usually enjoy this delicious soup whenever I feel tired, having low energy, after overnight work or on a cold rainy day. Coto Makassar or Coto Mangkasara (Makassarese), is an Indonesian traditional soup originating from Makassar, South Sulawesi.

So that’s going to wrap this up with this special food coto makassar (makassar beef soup) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!