Coto Makassar Recipes

Coto Makassar Recipes

 Ingredients

• 10 cups of water
• 2 stalks lemongrass, white part crushed
• 2 cinnamon knuckles
• 2 tablespoons tauco
• sugar
• salt

Boil Separately, Cut-Cut Medium

• 500 grams of beef brisket section
• 100 grams of beef liver
• 100 grams of tripe
• 150 grams of lung
• 100 grams of beef tongue

Finely grind

• 50 grams of peeled peanuts, toasted
• 12 grains of red onion
• 6 cloves of garlic
• 1 knuckle of ginger
• 2 teaspoons coriander granules
• ¼ teaspoon cumin
• ½ teaspoon pepper grains

Topping

• fried onions
• sliced ​​celery

How to Cook

• Set aside 5 cups boiling water. Mix all the pieces and parts of beef, stew back up to boiling. Lift. Set aside.
• Saute ground spices with lemon grass, cinnamon, lemongrass, and tauco until fragrant and spices not watery.
• Pour the broth into the sauté seasoning contains potongn the cow. Bubuhi salt and sugar, stir well. Taste to taste. Bring to a boil. Lift.
• Serve with a sprinkling, Enjoy...