Coto Makassar is a beloved culinary icon from South Sulawesi that proudly represents Makassar’s rich food culture. This hearty beef stew is renowned for its complex blend of spices and unique flavors. Known for its deep and satisfying taste, Coto Makassar has become a symbol of local pride and tradition. In this article, we will explore the intricate process of preparing an authentic and delicious bowl of Coto Makassar right at home.
We will delve into the essentials of crafting this classic dish, from selecting the finest ingredients to mastering the cooking techniques required for an exquisite result. Our guide will offer detailed instructions to ensure you achieve a flavorful and aromatic Coto Makassar. Whether you’re a seasoned cook or a culinary novice, these insights will help you create a bowl of this traditional stew that is both satisfying and impressive.
History and Origin of Coto Makassar
Before we start the cooking process, let’s explore the history and origin of Coto Makassar. This dish is said to have originated from the Gowa – Tallo kingdom in the 16th century. At that time, the royal nobles loved to eat dishes made from beef processed with various spices typical of Sulawesi. Over time, this dish began to be widely known by the public and became a favorite food in various social strata.
The name “coto” itself comes from the Makassar language “coto” which means pieces. This refers to the pieces of beef that are the main ingredient of this dish. Coto Makassar then developed into a dish that is not only popular in South Sulawesi, but also throughout Indonesia and even abroad.
Components Needed to Prepare Coto Makassar
To make delicious Coto Makassar, choosing quality ingredients is the main key. Here is a list of ingredients needed to make Coto Makassar for 6 – 8 servings:
Main Ingredients:
– 1 kg beef (choose tenderloin or brisket)
– 500 grams of beef offal (tripe, intestines, and liver)
– 3 liters of water
– 200 grams of peanuts, roasted and ground
– 2 stalks of lemongrass, bruised
– 3 bay leaves
– 3 lime leaves
– 3 cm of galangal, bruised
– Salt to taste
– Beef stock powder to taste
– Cooking oil for sauteing
Fine Seasonings:
– 10 cloves of shallots
– 6 cloves of garlic
– 3 cm of ginger
– 3 cm of turmeric, roasted
– 2 cm of nutmeg
– 1 teaspoon of peppercorns
– 1 teaspoon of coriander
– 5 candlenuts, roasted
– 3 cloves
Complementary Ingredients:
– Buras (Makassar – style ketupat)
– Spring onions, finely sliced
– Fried onions
– Oranges thin
– Chili sauce
Steps to Make
After preparing all the ingredients, let’s start the process of cooking Coto Makassar. Follow these steps carefully to get optimal results:
1. Preparing Meat and Offal
The first step in making Coto Makassar is to prepare the meat and offal properly. This is very important to produce the perfect texture and taste.
– Wash the beef and offal thoroughly with running water.
– Cut the beef into cubes measuring about 3×3 cm.
– Boil the offal in boiling water for 5 minutes, then discard the boiling water and wash again. This aims to remove the unpleasant odor.
– Cut the clean offal into the same size as the beef pieces.
2. Making Broth
A rich broth is an important foundation in Coto Makassar. Here’s how to make it:
– Bring 3 liters of water to a boil in a large pot.
– Add beef, offal, lemongrass, bay leaves, lime leaves, and galangal.
– Boil over medium heat until the meat is tender, about 1.5 – 2 hours. Occasionally remove the foam that forms on the surface to get a clean broth.
– Once the meat is tender, remove the meat and offal, then set aside. Strain the broth and set aside.
3. Making Seasoning
Spice is the soul of Coto Makassar. Pay attention to the following steps to get the perfect seasoning:
– Purify all the fine seasoning ingredients using a blender or pestle.
– Heat cooking oil in a pan, saute the fine spices until fragrant and cooked, about 5 – 7 minutes.
– Add the ground peanuts, stir until perfectly mixed with the spices.
4. Cooking Coto Makassar
This is the final stage that will unite all the elements of Coto Makassar:
– Add the stir – fried spices to a pan containing the broth.
– Add the boiled meat and offal.
– Add salt and powdered stock to taste, stir well.
– Cook over low heat for 30 minutes, stirring occasionally so that the spices are perfectly absorbed.
– Correct the taste. If it is not salty or savory enough, add salt or powdered stock to taste.
Tips for Making Perfect Coto Makassar
To produce truly delicious and authentic Coto Makassar, pay attention to the following tips:
- Choose quality beef: Use fresh beef of the best quality. The inner sirloin or brisket is perfect because it has a soft and fatty texture, giving a rich taste to the coto broth.
- Pay attention to the boiling process: Boil the meat and offal over medium heat so that the resulting broth is clear and rich in flavor. Don’t forget to occasionally remove the foam that forms on the surface of the boiling water.
- Roast the peanuts properly: Roast the peanuts until brown and fragrant before mashing them. This will give a distinctive aroma and savory taste to Coto Makassar.
- Saute the spices until cooked: Make sure to saute the ground spices until they are completely cooked and fragrant. This will release the oil from the spices and produce a deeper flavor.
- Use low heat when cooking: After all the ingredients are mixed, cook Coto Makassar over low heat for at least 30 minutes. This allows the spices to penetrate the meat and offal perfectly.
- Make your own buras: If possible, make your own buras (Makassar ketupat) as a complement. Homemade buras will provide a more authentic Coto Makassar eating experience.
- Prepare spicy chili sauce: Coto Makassar is usually served with spicy cayenne pepper chili sauce. Make sure to prepare chili sauce that suits the desired level of spiciness.
Different Versions and Serving Ideas for Coto Makassar
Although the basic recipe for Coto Makassar is relatively the same, there are several variations that you can try:
- Chicken Coto Makassar: For a lighter variation, you can replace the beef with chicken. The process is the same, only the cooking time is shorter because chicken becomes tender faster.
- Vegetarian Coto Makassar: For vegetarians, you can make a vegetarian version by replacing the meat with mushrooms and tofu. Use vegetable broth instead of beef broth.
- Spicy Coto Makassar: For spicy lovers, add cayenne pepper or red chili to the ground spices to get a spicier Coto Makassar.
In terms of serving, traditional Coto Makassar is usually served in a bowl with the following accompaniments:
– Pour the Coto Makassar into a bowl.
– Add pieces of buras or ketupat.
– Top with finely sliced spring onions and crispy fried onions.
– Serve with cayenne pepper sauce and lime slices on the side of the bowl.
Enjoy Coto Makassar while it is warm for the most optimal dining experience.
Closing
Mastering the art of making Coto Makassar at home allows you to experience a piece of South Sulawesi’s rich culinary heritage. By carefully following the steps and tips outlined, you can create a flavorful and aromatic stew that embodies the tradition and pride of Makassar. This dish not only satisfies the palate but also connects you to the cultural roots of the region.
As you enjoy your homemade Coto Makassar, remember that this dish offers endless possibilities for customization and adaptation. Whether you prefer the classic beef version, a lighter chicken alternative, or a vegetarian twist, Coto Makassar can be tailored to suit various tastes and preferences. Relish the delightful flavors and share this culinary treasure with family and friends.