TEMPO.CO, Jakarta - Idul Adha is closely associated with the generous distribution of qurbani meat to the community. This special occasion presents many families with the chance to savor delicious and nutritious dishes made from beef, goat, or sheep meat.
However, not everyone is aware of the proper techniques to prepare the meat so that it remains tender, not tough, and free from any unpleasant odors.
Mistakes in cooking methods often result in meat that is tough, dry, or lacking its original rich flavor. Yet, by mastering the right fundamental steps, you can create tender, juicy, and appetizing meat that works well in quick stir-fries, soups, or grilled dishes.
Below are several healthy and odor-free cooking tips for qurbani meat, compiled from various trusted sources.
1. Select the Appropriate Meat Cuts
Goat meat tends to have a characteristic odor influenced by factors such as the animal’s age, fat content, and residual blood. According to the book Masakan Kambing Istimewa by Apri Buleng and the Demedia Kitchen Team (2016), as reported by Antara on May 27, 2025, the older the goat at slaughter, the stronger the odor, while younger goats under five months have a milder, easier-to-process scent.
To minimize the odor, choose the right meat cuts and trim excess fat, since fat is a primary source of the smell. However, don’t remove all the fat, as some contributes to the dish’s savory flavor.
2. Apply Proper Cooking Techniques
The cooking method significantly affects both the flavor and nutritional quality of the meat. For goat meat, it is better not to wash it before cooking, as washing can intensify the gamey odor and toughen the texture.
Instead, boil the meat directly in room-temperature water to soften the fibers effectively. If the meat has already been washed, soaking it with lime juice can help reduce the strong odor.
As noted by Antara on Thursday, May 29, 2025, the “5-30-7” method is a proven technique to tenderize beef: first boil water for 5 minutes, add the meat and boil for 30 minutes, then after resting briefly, boil again for 7 minutes before turning off the heat.
This method produces tender meat in a relatively short time. Cooking duration should be adjusted according to the size and type of meat cuts, with periodic checks to ensure the meat is perfectly tender when served.
3. Utilize Pineapple or Papaya Leaves
Grated pineapple is very effective at tenderizing meat and neutralizing gamey odors. Mix grated pineapple with the meat and allow it to rest for 30 minutes before cooking
The bromelain enzyme in pineapple breaks down proteins, making the meat softer. Be careful not to marinate too long, as this can make the meat overly soft. Pineapple can also be included in marinades for a convenient approach.
Another traditional and fuel-saving method is using papaya leaves. These leaves contain natural enzymes that help break down proteins, tenderizing the meat. Simply wash and dry the papaya leaves, then wrap the meat thoroughly and let it sit for about an hour before cooking.
4. Cook with Aromatic Spices
Adding spices such as ginger leaves, lemongrass, basil, or coriander when boiling meat effectively removes the gamey odor while imparting a pleasant fragrance that complements the meat. Turmeric is often used, especially in curry dishes, due to its distinctive aroma and appealing yellow color.
5. Balance with Vegetables and Fruits
To maintain health after eating qurbani meat, it’s recommended to pair the meat with vegetables like tomatoes, spinach, and other leafy greens, along with spices such as garlic. The fiber in vegetables aids digestion and helps reduce cholesterol absorption.
Additionally, consuming beverages and fruits that lower cholesterol is beneficial. Green tea, rich in catechins, apples containing pectin, and pomegranates are all effective at lowering bad cholesterol (LDL) levels and supporting cholesterol removal from the body.
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