How to Make Indonesian Soy-braised Beef Asian Cooking Recipe Cuisine

Indonesia Soy-braised Beef

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

1.5 lb chuck steak, trimmed and cut into 3/4 inch cubes

2 cloves garlic, crushed, plus 4 cloves, chopped

1 tbsp grated fresh ginger

4 red shallots, sliced

1/2 onion, chopped

1 tbsp tamarind pulp, soaked in 1/4 cup hot water

1/4 cup peanut oil

1/2 tsp ground cardamom

1/4 tsp ground cinnamon

1/2 tsp ground nutmeg

2 cloves

1/3 cup kecap manis

1 1/2 cups beef stock

2 potatoes, cut into 3/4-inch chunks

1 tbsp lime juice

lime wedges, to serve

Directions:

Put the beef, crushed garlic and half the ginger in a non-metallic bowl and season with salt and freshly ground black pepper. Mix, cover with plastic wrap and refrigerate for 15 minutes.

To make the curry paste, put the red shallots, onion, chopped garlic and remaining ginger in a small food processor and blend until a paste is formed.

Strain the tamarind liquid to remove the seeds and set aside.

Heat a non-stick wok over medium-high heat, add the oil and swirl to coat. Add the curry paste and cook for 3 minutes, or until fragrant. Add the beef and stir-fry for 3 minutes, or until browned and coated in the paste, taking care not to burn the paste.

Add a little extra oil if necessary, then add the cardamom, cinnamon, nutmeg, cloves and 1/2 tsp pepper. Cook for 1-2 minutes or until fragrant, then add the kecap manis, stock, tamarind liquid and 1 1/2 cups water.


Cover and cook over low heat for 1 hour, the add the potato and continue to cook, uncovered, over low heat for 30 minutes or until the meat is very tender and the potato is cooked. Remove the cloves. Stir in the lime juice, then serve with steamed rice and lime wedges.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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