Resep Empal Gepuk Daging Sapi Khas Sunda yang Enak dan Empuk
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Resep empal daging sapi goreng empuk dan enak adalah warisan keluarga khas Sunda yang jadi lauk favorit yang disukai banyak orang. Acara makan terasa lebih istimewa ketika menyajikan empal daging bersama nasi hangat dan sambal. Aku pun sering menjadikan sajian khas Sunda ini sebagai stok lauk yang tahan lama disimpan di kulkas.
Kini, kamu juga bisa membuatnya di rumah. Resep ini termasuk resep yang mudah karena mengandalkan satu bahan utama yaitu daging sapi. Namun untuk menghasilkan empal daging yang empuk, gunakan bagian paha sapi alias gandik. Perhatikan trik berikutnya yaitu cara memotong daging sapi. Ini sebaiknya dilakukan searah serat dengan ketebalan 1 cm. Potongan daging yang seragam akan memudahkan bumbu meresap sempurna dan kita pun mudah menyantapnya. Salah satu rahasia cara membuat empal daging sapi yang empuk.
Lanjutan proses membuat resep empal daging sapi yang empuk ini adalah dengan merebusnya. Pertama, rebus daging sapi hingga setengah empuk. Kemudian rebus kembali air kaldu dengan potongan daging sapi bersama bumbu dan Royco Kaldu Sapi. Masak hingga air menyusut dan daging empuk. Goreng empal daging sesaat sebelum disajikan. Kamu juga bisa menyimpannya di wadah kedap udara dan menyimpannya di kulkas. Simpel bukan membuatnya?
Selain resep empal daging sapi tanpa santan ini, apakah kamu ingin coba resep olahan daging lainnya? Pastikan untuk cek Instagram Masak Apa Hari Ini dan dapatkan inspirasi menarik lainnya seputar dunia memasak. Jangan lupa juga untuk follow dan like, ya!
Bahan
Bumbu halus
Cara membuat
Rebus daging hingga setengah empuk. Angkat.
Keluarkan daging, sisihkan kaldunya. Iris daging searah serat setebal 1 cm. Sisihkan.
Masak kembali air kaldu daging bersama bumbu halus, lengkuas, dan Bango Kecap Manis, aduk.
Masukkan kembali irisan daging, air asam jawa, dan Royco Kaldu Sapi. Masak hingga daging meresap dan kuah menyusut. Angkat. Tiriskan daging.
Panaskan minyak, goreng daging di atas api sedang hingga kecokelatan. Angkat. Sajikan.
Bahan-bahan
