Indonesian Spicy Beef Stew
Ingredients
- 500 grams beef, boiled until tender and cut to preference
- 5 cabbage leaves, coarsely chopped
- 2 red tomatoes, quartered
- 1 spring onion, chopped
- Oil for sautéing
Spice paste
- 4 cloves garlic
- 6 shallots
- 5 curly red chilies
- 1 teaspoon peppercorns
- 3 roasted candlenuts
- 1 teaspoon coriander seeds, roasted
- A pinch of cumin
- 1/4 nutmeg (optional)
- 1 cm turmeric
Seasonings and aromatics
- 100 ml thick coconut milk or fibercreme
- 2 tablespoons sweet soy sauce
- 3 kaffir lime leaves
- 2 bay leaves
- 2 lemongrass stalks, bruised
- 2 cm galangal, bruised
- 2 cm ginger, bruised
- 2 cm cinnamon stick
- 2 cardamom pods
- 1 star anise
- 2 cloves
- 1 tablespoon palm sugar
- Salt and stock powder to taste
- Green bird's eye chilies, whole, to taste
Preparation
Grind the spice paste ingredients into a fine paste.
Heat oil in a pan and add the ground spice paste along with the seasonings and aromatics except coconut milk, sweet soy sauce, sugar, and salt.
Sauté until fragrant and wilted, then add the beef and beef broth. Cook until the beef is tender and the liquid has reduced.
Add the coconut milk, sweet soy sauce, cabbage, tomatoes, sugar, and salt. Stir occasionally and cook until boiling and the flavors have been absorbed. Taste to adjust seasoning, then remove from heat and serve sprinkled with fried shallots.
Notes
Coconut milk can be substituted with fibercreme.
Nutmeg is optional and can be skipped.
