Prepare to embark on a culinary journey that will transform your kitchen into a spice-laden paradise of Indonesian cuisine! This isn't just another beef recipe - it's a taste explosion that will transport your senses straight to the vibrant streets of Indonesia. With tender, melt-in-your-mouth beef infused with a perfect balance of heat and aromatic spices, this dish promises to be the star of your dining table that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: Indonesian
Serves: 4 servings
Ingredients
- 500g beef, cut into chunks
- 2 tablespoons chili paste
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 cups beef broth
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cutting beef into chunks, slicing onion, mincing garlic and ginger.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil to prevent sticking.
- Season beef chunks with salt and pepper, then sear the meat in batches until golden brown on all sides. This helps develop deep flavor and locks in moisture.
- Remove browned beef and set aside. In the same pot, sauté sliced onions until translucent and slightly caramelized.
- Add minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant, being careful not to burn.
- Stir in chili paste, mixing thoroughly to coat the onions and release its aromatic oils.
- Return beef to the pot and pour in beef broth. Ensure meat is mostly submerged in liquid.
- Bring mixture to a boil, then reduce heat to low. Cover and simmer slowly for approximately 2 hours, stirring occasionally.
- After 2 hours, meat should be extremely tender. Use two forks to shred the beef directly in the cooking liquid.
- Continue cooking uncovered to reduce sauce and concentrate flavors, about 15-20 minutes.
- Taste and adjust seasoning with additional salt, pepper, or chili paste as needed.
- Serve hot with steamed rice or traditional Indonesian accompaniments like nasi uduk or ketupat.
Tips
- Choose the Right Cut: Opt for tough, marbled cuts like chuck roast or brisket that become incredibly tender during slow cooking.
- Patience is Key: The magic happens during the slow simmer. Don't rush the 2-hour cooking process - this is what creates that incredible, fall-apart texture.
- Layer Your Flavors: Sear the meat first to develop a rich, deep flavor base before adding other ingredients.
- Chili Paste Control: Adjust the chili paste according to your heat tolerance. Start conservative and add more if needed.
- Don't Skip Resting: Let the meat rest for a few minutes after shredding to allow the flavors to meld together.
- Make Ahead Friendly: This dish tastes even better the next day, so consider making it in advance for more developed flavors.
- Serving Suggestion: Pair with steamed jasmine rice, pickled vegetables, or traditional Indonesian sides for an authentic experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
