Makassar-style Beef Porridge

Ingredients

In the original Vietnamese Cháo bò, the beef is typically simmered in a clear broth and served with plain rice porridge. However, in this Makassar adaptation, the beef is marinated in a blend of local spices and the porridge is cooked to a creamy consistency. These changes infuse the dish with the distinct flavors and textures of Makassar cuisine. We alse have the original recipe for Cháo bò, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 teaspoons ground turmeric 2 teaspoons ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 cup (200g) rice, rinsed 1 cup (200g) rice, rinsed
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Fried shallots, for garnish Fried shallots, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the sliced beef, minced garlic, chopped onion, ground turmeric, ground coriander, and bruised lemongrass. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the marinated beef and cook until browned.
3. 3.
   Pour in the beef broth and bring to a boil. Reduce the heat to low and simmer for 1 hour, or until the beef is tender.
4. 4.
   Meanwhile, in a separate pot, bring 4 cups of water to a boil. Add the rinsed rice and cook until soft and creamy, stirring occasionally.
5. 5.
   Once the beef is tender, remove the lemongrass stalk from the pot. Season the beef broth with salt to taste.
6. 6.
   To serve, ladle the creamy rice porridge into bowls and top with the tender beef. Garnish with fresh cilantro and fried shallots. Serve with lime wedges on the side.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or tenderloin, for the best results.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife to release its flavor.

Tips & Tricks

• For a spicier kick, add a small amount of chopped chili peppers to the beef marinade.
• To enhance the aroma, toast the ground turmeric and coriander in a dry pan before adding them to the marinade.
• For a creamier porridge, stir in a splash of coconut milk towards the end of cooking.

Serving advice

Serve the Makassar-style Beef Porridge hot, garnished with fresh cilantro, fried shallots, and a squeeze of lime juice. It pairs well with a side of pickled vegetables or sambal for added flavor.

Presentation advice

Present the Makassar-style Beef Porridge in individual bowls, with the tender beef placed on top of the creamy rice porridge. Garnish with fresh cilantro and fried shallots for an appetizing appearance.