Konro is a name for beef-ribs in Makasar, South Celebes.

1 kg (about 1 lb) beef short ribs
6 whole cloves

Paste (grind all ingredients):

5-6 kluwak nuts, peel, soak in hot water (I used peeled kluwak nuts)
1 tsp peppercorn, roasted
1 tbsp coriander, roasted
1 tsp ground or minced turmeric
1 tsp seedless tamarind
3 cloves garlic
7 shallots
salt and sugar, as desired

Sauté the ground ingredients and cloves until fragrant, add beef ribs, stir and cook meat until lightly browned. Add 1 litre (about 1 quart) of water, and cook until meat is tender. (Add water again, if you need it.)

Add salt and sugar as desired. Simmer over low heat 15 to 20 minutes. Serve with rice cake.

Grilled Konro: If you want to make grilled Konro, just take some beef short-ribs out of the soup, then grill.

Submitted by: Juandy