This is a delightful, rich (not for those with high blood pressure & heart disease) tomato-based stew....great with French bread. To DIE for dish....metaphorically speaking!
The cooking time is long (up to 3 hours) but made easy peasy if you have a pressure cooker.
A tip to make it less "hazardous" to the arteries. After cooking till meat is tender (fall of the bones) & tendons are fully hydrated, cool the mutton stock then spoon out the excess fat at the top. You can put in the fridge after it's at room temperature. The fat will solidify and you can scoop 'em out.
This is the recipe.
2kg mutton knuckle bones or gearbox (only sold in JB but can ask your butcher to keep for you)
600g minced beef
5 cloves garlic
1 cm ginger
3 tbs ground chillies (or to preference add more for more heat!)
10 tbs tomato puree
2 tbs oyster sauce
3 tbs sweet soy sauce
1 cube anchovy (ikan bilis) stock
1 small packet soup powder (for best result use ADABI "rempah sup". Add more for more spice!)
2 tbs sugar
1 tbs flour (add a bit of water to make into a paste)
Pressure cook bones (tip: put 2 cloves garlic & a little bit of ginger to rid of mutton smell).
Cool them like mentioned above.
Fry chopped garlic, onions and ground chillies till fragrant. Use any oil that you want.
Add minced beef, tomato puree, anchovy stock, oyster sauce, soy sauce, sugar and the mutton stock. (no need to brown the beef coz if you do so it will get dehydrated and you will have to simmer for a long time to make it tender again)
Stir in flour paste, "rempah sup" & eggs.
Add the bones.
Salt to taste.
Enjoy with French bread!
The blogger will not be responsible for any events such as heart attack, stroke or death caused by consuming too much of this dish. Please consult your doctor or take your cholesterol-lowering agents before doing so.
Photo of gearbox bonesteak taken with N85 camera on 13th December 2009.
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