Eid al-Adha is a great time to gather with family and celebrate with special dishes. One of the main ingredients that often appears in this celebration is beef.
If you are looking for delicious and appetizing menu ideas to enliven Eid al-Adha, don’t worry, ResepKoki presents 6 recipe ideas that are easy to make and guaranteed to make everyone addicted. From spicy to sweet, they have it all!
1. Beef Stew
Material:
Beef, cut to taste – 500 grams
Star anise – 2 seeds
Cinnamon stick – 3 cm
Cloves – 3 pieces
Thick sweet soy sauce – 50 ml
Air – 1 liter
Cooking oil – 2 tbsp
Fried shallots – 2 tbsp
Sugar – enough
Salt to taste
Ground spices:
Shallots – 8 cloves
Garlic – 6 cloves
Jahe – 1 cm
Pepper – enough
Nutmeg – to taste
Cardamom – to taste
How to make:
- Boil the meat with 1 liter of water until tender, drain and cool. Take the broth.
- Heat oil in a frying pan, saute the spices until fragrant.
- Add star anise, cinnamon, cloves, sweet soy sauce, stir briefly.
- Add the meat, stir until mixed with the spices.
- Add the meat broth or stock.
- Add sugar and salt, cook until the meat is tender and the spices are absorbed. Correct the taste.
- Remove, serve with a sprinkle of fried onions.
2. Beef Red Bean Soup
Material:
Beef, cut into pieces – 400 grams
Fresh red beans – 200 grams
Carrots, cut into pieces – 2 pieces
Tomato, cut into pieces – 1 piece
Onions, coarsely chopped – 1 stick
Celery, tied in a knot – 1 stalk
Nutmeg powder – 1/2 tsp
Salt to taste
Margarine for frying – 1 tbsp
Fried shallots – enough
Ground spices:
Shallots – 5 cloves
Garlic – 3 cloves
Pepper grains – 1 tsp
How to make:
- Boil red beans for 10 minutes, drain.
- Boil water, boil meat until cooked and tender.
- Add the kidney beans, tomatoes, and celery. Bring back to a boil and set aside.
- Heat margarine, saute ground spices until fragrant and cooked. Then pour the sauteed ground spices into the boiled meat.
- Season with salt and nutmeg powder. Mix well.
- Add carrots. Cook until carrots are soft, adjust the taste.
- As it matures, add leeks. Stir well.
- Serve warm with fried shallots sprinkled on top.
3. Beef Krengsengan
Material:
Beef – 500 grams
Sweet soy sauce – 2 tbsp
Shrimp paste – 1 tbsp
Cayenne pepper – 10 pieces
Water – 600 ml
Ground spices:
Red onion – 4 cloves
Garlic – 2 cloves
Candlenuts, roasted – 3 pieces
Red chilies – 4 pieces
Pepper – 1/2 tsp
Ginger – 1 piece
Tomato – 1 piece
Salt – 1 tsp
How to make:
- Cut the meat into pieces and skewer it using a fork. Coat the entire surface with the ground spices. Store and let it sit for 1 hour in the refrigerator.
- Cook the meat with the marinade over low heat. Stir until it changes color.
- Add water, sweet soy sauce, and petis. Stir well. Cook until the meat is tender and the sauce thickens. Correct the taste.
- Add cayenne pepper and stir well. Number and ready to serve.
4. Rendang
Material:
Beef – 1 kg
Thick coconut milk, from 7 coconuts – 1.5 liters
Spices:
Lemongrass, bruised – 3 stalks
Cinnamon – 10 cm
Nutmeg – 1/2 grain
Asam kandis – 1 piece
Cloves – 7 pieces
Cardamom – 9 grains
Star anise – 2 pieces
Turmeric leaves, torn and knotted – 1 sheet
Bay leaves – 5 pieces
Lime leaves – 7 pieces
Ground spices:
Garlic – 9 cloves
Red onion – 20 cloves
Curly red chilies – 100 grams
Ginger – 1 thumb
Young galangal – 1 thumb
Lemongrass, take the white part – 2 stalks
Cinnamon – 5 cm
Salt – 2 tsp
How to make:
- In a pan, add coconut milk with spices and ground spices. Cook while stirring continuously until the coconut milk releases oil.
- Add the meat and continue cooking until tender, stirring occasionally. Remove from heat.
- Ready to be served.
5. Spicy Beef Stew
Material:
Beef (flank), cut lengthwise – 350 grams
Bay leaves – 2 pieces
Lemongrass, bruised – 1 stalk
Galangal, bruised – 2 cm
Garlic, crushed – 2 cloves
Salt – 1/2 tsp
Pepper – 1/4 tsp
Air – 1 liter
Ground spices:
Red onion – 5 cloves
Garlic – 2 cloves
Candlenut – 3 pieces
Coriander powder – 2 tsp
Nutmeg powder – 1/2 tsp
Brown sugar, shaved – 50 grams
Salt – 1/2 tsp
Other:
Instant coconut milk – 1 packet (65 ml)
Bay leaf – 1 sheet
Tamarind water – 1 tsp
Water – 350 ml
Oil for sauteing and frying – as needed
Distribution:
Fried shallots – enough
How to make:
- Boil water. Boil the meat and all the stew ingredients until the meat is tender. Remove and drain. Bruise the meat and set aside. Take 400 ml of the meat broth and set aside.
- Heat the oil. Saute the ground spices until fragrant.
- Add the meat and all other ingredients, including the broth. Cook over medium-low heat until the water reduces.
- Heat a lot of oil. Fry the meat until golden brown. Remove and drain.
- Ready to be served with fried shallots sprinkled on top.
Tips
- Cut the meat not too thickly so that the spices can easily penetrate inside. But don’t cut it too thinly because the meat will fall apart when cooked again (after being bruised).
- Boil the meat, spices, coconut milk and stock in a pressure cooker to make it tender more quickly.
- Pay attention when frying because gepuk meat quickly turns black from its brown sugar content. Fry briefly over medium-low heat.
6. Rawon
Material:
Beef – 500 grams
Lime leaves – 5 pieces
Lemongrass, crushed – 2 stalks
Bay leaves – 2 pieces
Air – 1,2 liter
Sugar – enough
Salt to taste
Ground spices:
Kluwek – 4 pieces
Garlic – 4 cloves
Shallots – 7 cloves
Candlenut – 3 pieces
Coriander – 2 tsp
Ginger – 1 piece
Turmeric – 1 piece
Pepper – 1 tsp
Complement:
Fried onions – enough
Small bean sprouts – as needed
Lime – to taste
How to make:
- Cut the beef to taste.
- Saute the ground spices until fragrant. Then add lemongrass, bay leaves, and lime leaves. Cook until the spices are cooked.
- Add the meat, stir-fry the meat and spices until the meat changes color and is half cooked.
- Add water, sugar and salt. Cook until the meat is tender, adjust the taste.
- Beef rawon is ready to be served with complementary spices.
Atsarina Luthfiyyah (Senior Editor)
Having educational experience in Culinary Arts and Journalism. Hobbies are writing, traveling and cooking. Master of Communication Science, Gadjah Mada University
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