kornet daging sapi

Summary

This video showcases a step-by-step guide on how to make corned beef from fresh beef. The process begins with tenderizing the meat using nails and a mallet, followed by marinating it with salt and a unique seasoning mix. After a day of marination, the meat is cleaned and simmered with garlic, nutmeg, and seasoning. The result is a flavorful, tender corned beef dish, perfect for those seeking an easy yet authentic recipe for making this classic delicacy at home.

Takeaways

• 😀 Fresh beef should not be washed before starting the process; it should be used directly from the market.
• 😀 Use a mallet to tenderize the beef by pounding it for 30-45 minutes or longer, depending on the size and toughness of the meat.
• 😀 The beef should be tender enough when the nails of the mallet go deeper into the meat.
• 😀 Tough parts, like fatty or sinewy sections, will be more difficult to tenderize, so extra effort is needed for these areas.
• 😀 Once the meat is tenderized, salt (sendawa) should be applied, with 2 tablespoons per kilogram of beef.
• 😀 The salt must be crushed if it is in crystal form, then evenly spread over the beef, ensuring it penetrates every part.
• 😀 After salting, let the beef sit for 24 hours. During this time, the meat's color will change to a darker, grayish hue, but it will not spoil.
• 😀 After 24 hours, rinse the beef thoroughly (3-5 times) under running water to remove excess salt.
• 😀 Once cleaned, prepare a mixture of garlic and nutmeg (3 cloves of garlic and 3 pieces of nutmeg for 3 kg of beef) and set it aside.
• 😀 Boil the beef in a pot with cold water until tender (usually between 45 minutes to 1 hour), adding salt and seasoning as needed.
• 😀 After boiling, add additional salt, seasoning, and pepper to the beef while it's being fried or cooked further to enhance the flavor.

Q & A

What is the main ingredient used to make corned beef in this recipe?

The main ingredient is fresh beef, specifically beef that has not been washed after being bought from the market.

Why is it important not to wash the beef before starting the corned beef process?

It is important not to wash the beef to preserve its natural texture and quality, and to ensure the corning process works as intended.

What tool is used to tenderize the beef in this recipe?

A meat mallet or a hammer with nails (palu dengan paku) is used to tenderize the beef by pounding it thoroughly.

How long does the pounding process typically take?

The pounding process typically takes about 30 minutes to 1 hour, depending on the size and toughness of the beef.

What are the signs that the beef has been properly tenderized?

The beef will show signs of being properly tenderized when the nails (or mallet) penetrate deeply into the meat, and the texture becomes soft and pliable.

What is the purpose of adding 'garam sendawa' (fermented salt) to the beef?

The fermented salt, or 'garam sendawa,' helps in the curing process by drawing out moisture and flavors from the beef, preparing it for further cooking and preservation.

How much 'garam sendawa' is used per kilogram of beef?

For every kilogram of beef, 2 tablespoons of 'garam sendawa' are used.

How long should the beef sit after the salt is applied?

After applying the salt, the beef should be left to rest for 24 hours to allow the salt to penetrate and cure the meat.

What is the next step after the beef has rested for 24 hours?

After 24 hours, the beef should be rinsed thoroughly in running water to remove any excess salt and impurities.

What spices are used in the cooking process after the beef has been rinsed?

Once the beef is rinsed, garlic and nutmeg are added to the beef along with water, then it is boiled until tender. Salt and seasoning can also be added for taste.

How long does it take to cook the beef until it becomes tender?

The beef is typically cooked for 45 minutes to 1 hour, depending on the size of the pieces, until it is tender.