Things to know about Brenebon Sapi Recipe
The Indonesian traditional beef and kidney bean soup is a local dish from Manado, North Sulawesi locally known as Brenebon. It is a dish that is heavily influenced by the Dutch during their occupation of Indonesia in the early 17th Century. The name of the dish, brenebon is a local pronunciation of the dutch word bruine bonen. Bruine translates into brown-colored and bonen is the dutch word for beans, so bruinen bonen is the dutch way of saying Kidney Beans (which are brown). This dish, although rich with dutch influence, is unique to Indonesia and can’t be found in the Netherlands. This is due to the use of various spices that are native to Indonesia.
There are two types of brenebon, brenebon kacang (beans brenebon) and brenebon babi (pork brenebon). The ones using Kidney beans lean more to the sweeter side, whereas the pork brenebon is more savory. The broth of brenebon is clear, with a reddish tint due to the use of kidney beans. It is usually served warm with white rice and sambal. This is not a dish that you would want to miss out on!
Savory and Mouthwatering Indonesian Traditional Kidney beans and beef soup from Manado. Authentic Recipe of Brenebon Sapi.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 400 grams (14.11 oz) Kidney Bean
- 400 grams (14.11 oz) Beef Brisket or other fatty cut
- 500 grams (1.1 lb) Beef Bone with meat
- 1 pc Whole Nutmeg
- 6 pcs Clove
- 3 sticks Scallion
- 2 sticks Celery
- 2 tbsp Crispy Fried Shallot
- 3 tsp Salt
- 1/2 tsp Ground White Pepper Powder
- 2 L (67.63 floz) Water For the kidney beans
- 2.5 L (84.54 floz) Water For the beef broth
- Soak the Kidney beans for at least 12 hours (overnight) to soften the beans.
- After soaking overnight, strain the beans and set aside.
- Into a large pot, add water. Add the Kidney beans, and bring to a boil.
- Cover with a lid and let it cook for 20-30 minutes or until the beans become tender.
- Once done cooking, strain the beans, and set aside.
Beef Broth and Brenebon
- Into a large stock pot, add the beef cuts and beef bone.
- Add in water and the salt. Cook the beef for about 45 minutes to an hour or until tender.
- Take out the beef and bones and keep half of the beef broth.
- Slice the beef brisket into 1-inch cubes (2.5cm) and add them back to the pot with the beef broth.
- Add the cooked kidney beans into the stock pot and mix well.
- Add the cloves, nutmeg, and white pepper into the stock pot and mix well. Adjust seasoning according to your taste.
- Let it simmer in low-medium heat for about 1 to 1.5 hours, until the broth begins to thicken.
- Slice some scallions and celery, and add them right before the dish is done, mix well.
- The dish is ready. Serve in a bowl.
The pork brenebon method of cooking is similar to this, just swap the beef and beef bones with pork and pork bones.
This dish is best served warm with white rice and sambal.
— Specific Atributes of This Recipe:
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