Resep Rabeg Daging Sapi Banten
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Resep Rabeg Daging Sapi, Hidangan Favoritnya Sultan Banten

Sajikan resep rabeg, sajian yang hadir berkat 'oleh-oleh' Sultan Banten dari Tanah Suci. Buat untuk menu istimewa keluarga di Hari Raya, yuk!
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Satu mangkuk berisi rabeg daging sapi siap dinikmati.
Chef Panji | Jan 22, 2020

Mungkin banyak dari kamu yang belum akrab dengan rabeg atau masakan berbahan daging kambing khas Banten. Sekilas rabeg terlihat seperti semur daging kambing dengan kuah kehitaman dari daging yang dimasak lama bersama bumbu dan rempah. Sejatinya rabeg berbahan dasar daging kambing, namun kali ini aku ingin menyajikan daging sapi sebagai bahan utamanya.

Masakan yang kerap hadir di Hari Raya ini juga dikenal sebagai santapan para raja di Banten. Menurut beberapa sumber, rabeg diperkenalkan oleh Sultan Maulana Hasanuddin yang menikmati hidangan ini sewaktu menjalankan ibadah ke Tanah Suci. Sang Sultan terpesona dengan hidangan berbahan daging kambing berempah khas salah satu kota di Kerajaan Arab Saudi, yaitu Rabigh. Sepulangnya dari Tanah Suci, ia meminta juru masak untuk memasaknya dan menamai sesuai nama kotanya. Nama rabeg kemudian dikenal berkat dialek masyarakat Banten.

Salah satu kunci kelezatan dari masakan ini adalah sumbangan rempah-rempahnya yang menyelimuti daging, yakni pala, cengkih, kayu manis, dan merica. Kamu wajib menyediakan semua rempah ini demi menghasilkan yang otentik. Supaya daging kambing yang dihasilkan meresap bumbu dengan sempurna, masak daging kambing beserta bumbu dan rempah di atas api kecil dan tutup wajan atau pancinya supaya air tak lekas menyusut.

Untuk versi daging sapi ini, kamu bisa menggunakan daging sapi beserta iga untuk menambah rasa sedapnya. Yuk, perkaya pengetahuan kuliner Indonesia di dapur dengan mencoba resep ini!

Bahan

4
Porsi

Bahan

350
g daging sapi bagian gandik, potong dadu 3 cm
250
g daging sapi bagian sandung lamur, potong kotak 2 cm
1
buah ubi jalar oranye
10
butir bawang merah, iris tipis
6
siung bawang putih, iris tipis
3
buah cabai merah besar, iris serong
3
lembar daun salam
2
cm jahe, iris tipis
1
cm lengkuas
1
sdt garam
½
sdt merica putih bubuk
1
sdt gula merah
½
sdt asam jawa, larutkan 1 sdm air panas
700
ml air
3
sdm minyak, untuk menumis

Cara membuat

1

Panaskan minyak, tumis bawang putih, bawang merah, daun salam, jahe, cabai merah, dan lengkuas hingga harum.

2

Masukkan daging sapi, masak hingga daging berubah warna. Tambahkan ubi jalar, garam, merica, gula merah, dan Bango Kecap Manis, aduk rata. 

3

Tuang air dan air asam jawa. Masak hingga bumbu meresap dan kuah mengering. Angkat dan sajikan bersama pelengkap.

Bahan-bahan

Bango Kecap Manis
Bango Kecap Manis