Beef Tendon Stew
Description
Beef Tendon Stew - Authentic recipe from Indonesia. Ready in 105 min. Try it now!
Directions
✓ researched- 1
Cook 500 g beef tendons (kikil) for a very long time until gelatinous and tender. Fry a bumbu paste. Prepare 1 onion, 150 g tomato, and 1 stalk of lemongrass.
⏱️ approx. 12 min💡 Tip: Kikil Sapi is an Indonesian dish made with beef tendons in a spiced coconut sauce — tender, gelatinous tendons in a richly flavored, creamy sauce. Spicy, creamy, gelatinous, and savory. An Indonesian dish (kikil = beef tendon/skin, prized for its texture).
- 2
Braise the tender beef tendons with 200 ml coconut milk, the bumbu, tomato, and lemongrass.
⏱️ approx. 12 min💡 Tip: Kikil Sapi is an Indonesian dish made with beef tendons/skin (kikil) — the collagen-rich tendons are cooked for a very long time until gelatinous and tender (with that characteristic soft, wobbly texture) and braised in a spiced, creamy sauce made from coconut milk, a bumbu paste (shallots, garlic, chili, turmeric, galangal), tomato, and lemongrass. Spicy, creamy, gelatinous, and savory. In Indonesia, the collagen-rich texture is highly prized. Served with rice. Spicy and gelatinous.
- 3
Season to taste with salt and lime (the tendons should be meltingly tender and gelatinous).
⏱️ approx. 12 min💡 Tip: Kikil Sapi is served hot with rice — the tender, gelatinous beef tendons in a spiced coconut sauce. Spicy and savory. An Indonesian dish.
📜 Origin & History
Kikil Sapi is an Indonesian dish made from beef tendons (sinews), slowly braised in a spiced broth until they become soft and gelatinous. Beef tendons (Kikil) have a collagen-rich texture and are valued in Indonesian cuisine as a nourishing meat alternative. The dish is part of Javanese and East Javanese cuisine; in Surabaya (East Java) and Malang, Kikil Sapi is common as a Soto variation or Sambal-Kikil. The use of connective tissue and less sought-after meat parts reflects the tradition of complete animal utilization in Indonesian cuisine. Kikil is often served with Soto broth (turmeric-ginger broth), tempeh, tofu, sambal, and rice. The beef tendon tradition is also found in Chinese (Niú Jīn, 牛筋), Korean, and Philippine cuisine and demonstrates Chinese influence on East Javanese gastronomy.
🌿 Regional variants
Sambal Goreng
As Sambal Goreng Kikil (hot and spicy) — a popular variation.
In Soto
In Soto soup — warming and comforting.
🍷 What goes with it?
Served hot with steamed rice. Spicy, creamy, gelatinous, and savory. An Indonesian dish.
Frequently Asked Questions
What is kikil?
Kikil refers to beef tendons, skin, and cartilage (especially from the feet) — they are very rich in collagen and are cooked for a long time until they become gelatinous, tender, and softly wobbly (a texture highly prized in Indonesia). Kikil is used in curries, soups (soto), and spiced braised dishes. Gelatinous and tender.
Why does it need such a long cooking time?
Beef tendons are very tough and rich in collagen — they require very long, slow cooking (several hours) so that the collagen swells and they become gelatinous, tender, and translucent (otherwise they remain tough and rubbery). The long cooking time is essential. Tender and gelatinous.
Why is the texture so prized?
In Indonesian (and many Asian) cuisines, the soft, tender, gelatinous, and slightly wobbly texture of kikil/tendons is highly valued (rich in collagen, with a luxurious mouthfeel) — combined with the spiced sauces, it is a real treat for enthusiasts. It may take some getting used to for others, but it is authentic. Gelatinous and savory.
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Ingredients
verified- Rindertendon500 g
- Tomato150 g
- Coconut milk200 ml
- Onion1 pcs
- Zitronengras1 pcs
