Daging Besengek Jawa (Javanesse Aromatic Beef Stew)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• ½ kg Daging sapi, 2 Sereh-geprek, 2 Daun salam
• 1 cm Lengkuas-cincang, 400 ml Santan kental
• 4 Daun jeruk, 200 ml Kaldu sapi, 2 sm Minyak
• 25 ml Air asam

Haluskan:

• 8 Bawang merah, 4 Bawang putih, ½ sm Ketumbar
• 5 Cabai merah, ½ st Terasi, 5 Kemiri, 1 st Gula
• ½ st Jintan, 3 cm Kunyit, ½ st Lada hitam
• 2 st Garam

Cara membuat

• Iris2 daging agak lebar dengan ketebalan ½ cm, sisihkan. Tumis bumbu halus, lengkuas, sereh, daun jeruk & salam dengan minyak. Masukkan daging & kaldu, masak sampai cairan berkurang lalu kecilkan api.
• Tuangi santan & air asam, masak sampai daging lunak & santan mengental sambil sesekali diaduk. Lebih enak bila kemudian daging dipanggang di oven 200° C selama 10-15 menit (hingga daging kecokelatan).

Ingredients

• ½ kg Beef, 2 Lemongrass-bruised, 2 Bay leaves
• 1 cm Galangal-minced, 400 ml thick Coconut milk
• 4 Kaffir lime leaves, 25 ml Tamarind juice
• 200 ml Beef broth, 2 tbsp frying Oil

Grind into a paste:

• ½ tsp Cumin, 2 tsp Salt, 8 Shallots, 5 Candlenuts
• 1 tsp Sugar, 4 Garlic cloves, ½ tsp Black pepper
• ½ tbsp Coriander, 3 cm Turmeric, 5 Red chilies*
• ½ tsp Shrimp paste (optional)

Directions

• Slice beef widely, ½ cm thick; set it aside. Sauté the spices paste, galangal, lemongrass, kaffir lime leaves & bay leaves with oil. Add in beef slices & broth; cook until the liquid reduced & then turn the heat to low.
• Pour in coconut milk & tamarind juice; bring it to a simmer. Cook until the beef tender & coconut milk thickens. Will taste better when you then bake beef in the oven over 200° C for 10-15 minutes.
• * It is necessary to use red chilies to get the right flavour. Discard chilies seeds & membranes if you don`t want the dish to be too spicy.