How to remove cow pebble mucus so it doesn’t stick when it cools

illustration photo: Gemini AI

Brilio.net – Kikil or cow’s leg is a favorite for culinary lovers because of its chewy texture and delicious taste. However, processing raw gravel has its own challenges. If mishandled, gravel often smells rancid, has a tough texture, and leaves mucus that makes food sticky when it cools.

The high fat content in gravel is the main cause of this problem. This fat can clump and ruin your appetite if it is not removed properly before cooking with the main spices.

The Secret of Cucumbers for Perfect Pebbles

To overcome fat and unpleasant odors, people usually only rely on ginger or bay leaves. However, YouTube user Echi Raffani shared a unique trick using cucumbers. It turns out, cucumber has a big role in the gravel cleaning process.

“The cucumber must be sliced ​​thinly, because apart from being able to get rid of the sticky feeling, cucumber can also get rid of the rancid (fishy) smell on the gravel,” explained YouTube Echi Raffani, quoted BrilioFoodTuesday (17/2/2026).

photo: YouTube/Echi Raffani

Steps to Boil Gravel to Make It Soft and Clean

Check out the following easy steps to get maximum results from stocking gravel at home:

1. Prepare Water and Spices: Boil water in a pan until it really boils. Add 1 stalk of lemongrass, 2 lime leaves and 2 bay leaves as a natural fragrance.

photo: YouTube/Echi Raffani

2. Add cucumber and pebbles: Take one medium sized cucumber (for 1/2 kg of gravel), slice it thinly, then put it in boiling water. After that, add the pieces of beef gravel that will be processed.

photo: YouTube/Echi Raffani

3. Boiling Process: Close the pan tightly. Boil for approximately 20 to 30 minutes until the texture of the gravel feels soft and tender.

4. Final Cleaning: Remove the soft gravel, then immediately wash it under running water while it is still hot. Repeat this washing process 2-3 times to ensure that the remaining fat and mucus are completely removed.

photo: YouTube/Echi Raffani

After going through this process, the kikil is ready to be seasoned for various dishes or stored in the refrigerator as a non-stick and odor-free food stock.

FAQ Regarding Gravel Processing

1. Will the cucumber taste penetrate and change the original taste of the kikil?

Absolutely not. Cucumber functions as an odor neutralizer and mucus laxative. After washing thoroughly after boiling, the kikil will still have a natural savory taste without any cucumber aftertaste.

2. Why must gravel be washed immediately with running water while it is still hot?

The hot temperature helps the fat remain in liquid form so it is easier to rinse off. If you let it cool before washing, the fat will re-freeze and stick to the surface of the polish.

3. Can you use a pressure cooker for this method?

Very possible! If you use a pressure cooker, the boiling time can be reduced to around 10-15 minutes from the time the pan sizzles, but still add the cucumber slices and spices.

4. Does the cucumber used have to be fresh?

It is recommended to use fresh cucumber so that the water content and cleaning enzymes are still optimal to bind the fishy smell of the gravel.

5. How do you store the gravel from this boil so that it lasts?

Drain until completely dry, put in an airtight container (thinwall), then store in a chiller for short-term use or freezer so it will last for months.

(brl/tin)