Description
A rich and deeply aromatic Indonesian beef curry stew slowly braised in coconut milk and spices until tender and caramelized, creating an intensely flavorful and comforting dish.
Ingredients
- For the Beef:
- 2 ½ pounds (1.1 kg) beef chuck, cut into 1½-inch cubes
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- For the Spice Paste (Rempah):
- 8 dried red chilies, softened and drained
- 6 shallots (about 150 g), roughly chopped
- 5 cloves garlic
- 1 ½ inches (4 cm) fresh ginger, sliced
- 1 ½ inches (4 cm) fresh galangal, sliced
- 2 stalks lemongrass, white part only, sliced
- 1 inch fresh turmeric root (or 1 teaspoon ground turmeric)
- 2 tablespoons cooking oil
- For the Braising Liquid:
- 2 cups (480 ml) thick coconut milk or coconut cream
- 1 cup (240 ml) water
- 2 tablespoons tamarind paste
- 4 makrut lime leaves
- 1 cinnamon stick
- 2 star anise pods
- For the Kerisik:
- 1 cup (80 g) unsweetened grated coconut, toasted and ground into a paste
Instructions
- Blend chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric, and oil into a smooth paste.
- Toast grated coconut in a dry pan until deep golden. Cool and grind into a paste to make kerisik.
- Cook the spice paste in a heavy pot over medium heat for 5–8 minutes until fragrant and slightly darkened.
- Add beef cubes and coat thoroughly. Cook 3–4 minutes.
- Pour in coconut milk and water. Add tamarind paste, lime leaves, cinnamon, and star anise.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 2½–3 hours, stirring occasionally.
- As liquid reduces, stir more frequently until sauce thickens and darkens.
- Stir in kerisik and cook 10–15 minutes until thick and rich.
- Adjust seasoning with salt and sugar.
- Rest at least 30 minutes before serving.
Notes
- Flavor deepens significantly the next day.
- Stir frequently near the end to prevent sticking.
- Pressure cooker method reduces time but requires final reduction uncovered.
- Adjust chilies for desired spice level.
- Store refrigerated up to 4 days or freeze up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Simmering
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 45 g
- Saturated Fat: 28 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 110 mg
