The beef in the soup is still tough? Try these 5 food hacks to make it tender quickly and the broth more savory.

foto: shutterstock.com

Don't make any drama, you will be inconvenienced because of the tough texture of the meat.

Brilio.net - Sop tetelan, a warming and flavorful soup dish, is always a favorite on the dining table. The aroma of the savory broth and the appetizing pieces of beef tendon seem to complement happiness. However, often the pleasure of eating sop tetelan is disturbed because the meat is tough and difficult to chew. Instead of enjoying the deliciousness of the broth and tendon, you are actually made trouble because of the tough texture of the meat.

Processing beef tendons to make them tender and produce a savory sauce does require special tricks. The tendons themselves are pieces of beef that consist of fat and a little meat, so the texture tends to be tougher than other cuts of meat. But, don't worry! With the right technique, you can serve tendon soup with tender meat, rich sauce, and definitely addictive.

This article will thoroughly discuss 5 secret techniques that you can practice in the kitchen to get beef stew with super tender meat and addictive broth. Ready to serve special beef stew for your beloved family? Let's see the tips summarized by BrilioFood from various sources.

The quality of the offal you choose will greatly affect the final result of the soup. Choose fresh offal with the following characteristics:

- The color of the meat is fresh red and not pale.
- Fat is clean white and not yellowish
- No strong fishy smell

Good quality beef will be more tender when cooked and will provide a more savory taste to the soup broth.

This boiling technique is very effective to tenderize the meat without consuming much time and gas. The method is very easy:

- Boil water until boiling, add the washed beef offal.
- Boil for 5 minutes, then turn off the heat and let stand for 30 minutes with the pan covered.
- After 30 minutes, boil again for 7 minutes or until the beef reaches the desired level of tenderness.

This technique uses the residual heat from the initial boiling to continue to cook the meat slowly, making the meat more tender and energy efficient.

In addition to the boiling technique, you can also add natural tenderizers to help soften the beef. Some of the ingredients you can use include:

- Papaya leaves: Wrap the meat with papaya leaves for a few hours before cooking. The papain enzyme in papaya leaves will help break down the meat fibers, making the meat more tender.
- Pineapple: Soak the pulp in grated pineapple for 30 minutes before cooking. The bromelain enzyme in pineapple has the same function as papain.
- Ginger: Crush the ginger and add it to the broth. Ginger not only helps tenderize the meat, but also gives a fresh aroma to the soup.

Savory and delicious soup stock is the main key to the enjoyment of this dish. Use complete and fresh spices to produce a rich soup. Some spices that must be present in beef soup include:

- Garlic
- Red onion
- Candlenut
- Pepper grains
- Nutmeg
- Cinnamon
- Cardamom
- Clove

Saute the spices until fragrant before adding them to the boiling water of the beef. This process will bring out the aroma and taste of the spices to the maximum.

Many people immediately throw away the first boiled water of the tripe because it is considered dirty and smells fishy. In fact, this first boiled water contains meat essence and fat that can give a savory taste to the soup broth. Don't throw it away immediately! Strain the first boiled water to separate the dirt and fat that settles, then reuse it as soup stock. The soup broth will taste richer and more delicious.

Here is a simple beef tripe soup recipe that you can try at home:

Material:

- 500 grams of beef offal, cut into pieces
- 2 carrots, cut into pieces
- 2 potatoes, cut into pieces
- 2 stalks of spring onions, sliced
- 2 stalks of celery, sliced
- 2 liters of water

Ground spices:

- 5 cloves of garlic
- 3 cloves of shallots
- 3 candlenuts, roasted
- 1/2 tsp peppercorns
- 1/4 nutmeg
- Salt to taste
- Sugar to taste
- Beef stock powder to taste (optional)

How to make:

1. Boil the beef with the "5-30-7" technique or until tender. Strain the first boiling water and set aside.
2. Saute the ground spices until fragrant, add them to the water used to boil the beef tripe.
3. Add carrots and potatoes, cook until soft.
4. Add spring onions and celery, cook briefly.
5. Correct the taste, add salt, sugar, and stock powder if necessary.
6. Serve the beef tripe soup while it is still warm, sprinkled with fried onions and white rice.

(brl/tin)