Coto Makassar

This well known dish involves a number of spices from the strong influence of the Middle East and slow cooking produces the best result.

Serves4

Ingredients:

For the Coto

  • 1 kg stewing steak, cubed

  • 2 litres of homemade stock or stock cubes will do

  • I.5 kg of beef bones

  • 2 sticks cinnamon

  • 4 lemon grass stalks crushed to release flavour and tied in a knot 

  • 8 kaffir lime leaves

  • 3 tbsp coconut or vegetable oil for sauteing the paste

  • 75 ml  fresh lime juice

  • 2 star anise

  • 1 tsp cloves roasted and ground

  • Salt and black pepper to taste

 

For the paste

  • 200 gr shallots peeled and sliced

  • 7 cloves garlic peeled and chopped

  • 50 gr each of peeled and chopped fresh ginger and galangal  

  • 50 gr roasted  and ground peanuts 

  • !.5 tbsp of whole coriander, roasted 

  • 1 tbsp cumin, roasted

  • 2 tbsp of tauco (Japanese miso can be used)

  • 5 red birds eye chillies

  • 1 tbsp or palm or brown sugar

​Other ingredients​

  • 2-3 thinly sliced spring onions

  • 4 tbsp of deep fried shallots

  • Lime juice to taste

  • Tauco sambal ​

​​To make Tauco Sambal

  • 50 gr red birds eye chillies

  • 1 tbsp tauco or miso

  • Juice of 2 limes

  • 100 ml water

  • Salt to season

  • One quarter tsp sugar  ​

Steps:

  1. Cover the beef bones with water, bring to the boil for 2-3 minutes then discard the water. Add 3 litres fresh water and bring to the boil. This will start to form the broth. 

  2. Grind all the ingredients for the paste together, except the brown sugar, peanuts and tauco. 

  3. Using a large fying pan, saute the paste in cooking oil for 8-10 minutes stirring over medium heat

  4. Add the beef to the paste, mix and cook well for 10 minutes, then add tauco, peanuts and brown sugar, lemon grass and cinnamon. Saute for another 3-4 minutes.

  5. Transfer the mixture into the boiled broth with bones, bringing it back to the boil to simmer for 2  hours until the beef is tender and the broth fully infused, then add lime juice, season with salt to taste

  6. Prepare the tauco sambal: boil the chillies and then place in a bowl of cold water, drain and remove then grind the chillies mixing in the other ingredients.

  7. Remove the bones from the coto broth, then divide the coto into serving bowls and sprinkle the fried shallots and sliced spring onions as toppings, with tauco sambal served on the side. 

©2020 by PettyElliott

Contact: petty@pettyelliott.com

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