Halal beef sauce is red in color, rich, and glossy. The slices remain intact, revealing a bean-like cut surface, with some yellow and transparent beef tendons visible within the muscle. The dish is salty, tender, and refreshing, making it a perfect delicacy on any dining table. Here's a detailed description of the production process:
First, select the ingredients. The main component is 100 kg of fresh raw beef. Additional ingredients include 10 kg of yellow sauce, 3 kg of salt, 250 g of cinnamon, 250 g of cloves, 250 g of cardamom, and 500 g of star anise.
Next, the preparation process begins. Choose fresh beef that is neither too fatty nor too lean. Soak the meat in cold water to remove blood, then clean it thoroughly using a plate brush. Remove the bones, cut the meat into pieces weighing approximately 0.75 to 1 kg each, ensuring the thickness does not exceed 40 cm. Rinse the meat again in clean water, and separate the old meat from the tender cuts for proper storage.
Then, prepare the sauce. In a large pot, add about 50 kg of clear water. Heat it slightly, then add half of the required amount of salt and yellow sauce. Bring the mixture to a boil and let it simmer for one hour. Skim off any foam that rises to the surface, then transfer the sauce to a container for later use.
Now, cook the beef. Place the meat bones at the bottom of the pot and around the sides to prevent the meat from sticking to the walls. Arrange the old meat at the bottom, tender cuts on top, and place the front legs and cavity meat in the middle.
Pour the prepared sauce into the pot and bring it to a boil. Add all the spices, cover the pot, and pressure cook for a few minutes. Then add fresh water, stir well, and continue cooking for about four hours. After the first hour, skim off any impurities that rise to the surface, and repeat this every other hour. Adjust the soup level by adding more of the old broth as needed, ensuring each piece of meat is fully submerged. After four hours of boiling, reduce the heat and simmer for another four hours to allow the flavors to deeply penetrate the meat.
During the cooking process, turn the pot every hour to ensure even cooking and consistent flavor absorption.
Finally, finish the dish. Carefully remove each piece of meat using a special iron tongs, rinse the remaining broth in the pot, and place the cooked meat on a sterilized tray. Allow the finished product to cool before serving.
This traditional halal beef sauce is not only flavorful but also a testament to careful preparation and time-honored techniques. Perfect for gatherings or special occasions, it brings together the best of taste and tradition.
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