Dish

Konro

Beef ribs soup

The beef is typically slow-cooked in a blend of spices, including coriander, cumin, and chili, until it is fall-apart tender. The sauce is made from the cooking liquid, which is thickened with coconut milk and served over the beef. Konro is often served with rice and a side of sambal, a spicy chili paste.

Asian cuisine› Indonesian cuisine

Soup› Meat Soup

Origins and history

Konro is a specialty of the Bugis people, who are an ethnic group from the island of Sulawesi in Indonesia. The dish is often served during special occasions and celebrations, such as weddings or religious festivals.

Dietary considerations

Konro is not suitable for vegetarians or vegans, as it contains beef. It may also contain gluten if wheat-based ingredients are used in the sauce or toppings.

Variations

There are many variations of konro, depending on the region and the cook. Some versions use different cuts of beef, while others add additional spices or ingredients to the sauce. Some cooks also use different toppings, such as fried shallots or sliced cucumber.

Presentation and garnishing

Konro is typically served on a plate, with the beef arranged on top of the rice and the sauce spooned over the top. The dish is often garnished with fresh herbs, such as cilantro or basil, and a wedge of lime.

Tips & Tricks

To make the beef extra tender, try marinating it in the spice blend overnight before cooking. This will help to infuse the meat with flavor and make it more tender.

Side-dishes

Konro is typically served with rice and a side of sambal, a spicy chili paste. It can also be served with a variety of vegetables, such as steamed broccoli or sautéed spinach.