Baso Urat Sapi Kuah Gurih (Beef Tendon Meatball Soup)

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• 500 grams ground beef
• 250 grams beef tendon (or beef sinew/muscle), boiled until tender then diced small
• 150 grams tapioca flour
• 150 ml shaved ice or ice water
• 1 egg white
• 6 cloves fried garlic, mashed
• 1.5 tsp salt
• 1 tsp granulated sugar
• 1 tsp ground white pepper
• 1 tsp beef bouillon powder (optional)
• 0.25 tsp baking soda (optional, for extra chewiness)
• 500 grams beef bones, for the broth
• 2.5 liters water, for the broth
• 4 cloves garlic, for the broth, crushed
• 5 cloves shallots, for the broth, crushed
• 2 stalks scallions, sliced
• 2 stalks celery, sliced
• 2 tsp salt, for the broth
• 1 tsp ground white pepper, for the broth
• 3 tbsp fried shallots, for garnish
• 200 grams yellow egg noodles or rice vermicelli (to serve)
• 100 grams Chinese mustard greens (sawi hijau), blanched (to serve)
• bird's eye chili sauce (sambal rawit) and sweet soy sauce (kecap manis) (to serve)

👩‍🍳 Instructions

1. 1 Boil the beef tendon in enough water for 1.5–2 hours until tender and easy to bite through. Remove, let cool, then dice into small cubes. Set aside.
2. 2 For the broth, boil the beef bones in 2.5 liters of water until it comes to a boil, skimming off any foam that rises to the surface so the broth stays clear.
3. 3 Add the crushed garlic and shallots to the broth, and simmer over low heat for about 1.5–2 hours until the flavors are fully released. Season with salt and pepper, and adjust to taste. Set aside and strain if needed.
4. 4 While the broth is simmering, make the meatball mixture: combine the ground beef with the mashed fried garlic, salt, sugar, pepper, and bouillon powder in a large bowl.
5. 5 Add the egg white and baking soda, then mix well by hand or with a mixer until combined.
6. 6 Gradually add the tapioca flour while alternately pouring in the ice water, and knead until the mixture is smooth, well combined, and no longer sticky to the touch.
7. 7 Add the pre-boiled diced beef tendon to the mixture and mix well until the tendon pieces are evenly distributed throughout.
8. 8 Prepare a pot of water and heat it until warm (not boiling yet). Shape the mixture into meatballs using your hands or a spoon, and drop them directly into the warm water.
9. 9 Once all the meatballs are shaped and in the water, turn the heat to medium and simmer until they float to the surface, which means they're cooked. Remove and drain.
10. 10 Briefly boil the egg noodles or rice vermicelli in hot water, then drain. Blanch the mustard greens until wilted.
11. 11 Arrange the noodles/vermicelli and mustard greens in a serving bowl, then add the beef tendon meatballs to taste.
12. 12 Ladle the hot broth over the top, and garnish with sliced scallions, celery, and fried shallots.
13. 13 Serve the beef tendon meatballs while warm with bird's eye chili sauce and sweet soy sauce according to taste.

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📊 Nutrition Facts / serving

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