Ingredients:500 grams of beef ribs (add brisket or flank)3 bay leaves3 cm galangal (crushed)5 grams of palm sugar (finely grated)5 tablespoons of cooking oilSaltMushroom broth300 ml of water10 shallots5 cloves of garlic200 grams of red bird's eye chili50 grams of curly red chili2 cm ginger

Preparation of Meat: Cut beef ribs and brisket according to taste. Boil the meat until tender, then set aside the broth to be used as stock. Sauté the Seasoning: Heat a little oil in a pan. Sauté shallots and garlic until fragrant. Add finely ground red and green chili peppers, stir well. Add bay leaves and galangal, stir briefly.

Cooking Bolo Sego: Put the boiled beef ribs and brisket. Add brown sugar, mushroom broth, beef broth, pepper, and salt. Stir well, cook until the meat is cooked and the seasoning is absorbed and the sauce is reduced. Serving: Lift the meat from the pan and serve on a serving plate. Sprinkle with whole chili peppers and garnish with tomatoes and lettuce.

The following 'Bahasa' text translated to 'English' while preserving any html tags: "The taste of this Bolo Sego oseng mercon daging creation will be more delicious when served with warm rice. To add variety and freshness, you can add various types of vegetables such as cucumber, lettuce, cabbage, or other vegetables. This combination not only enriches the flavor, but also adds nutritional content to the dish. Source: Diadona."