Indonesian Beef
Ingredients
- 4 shallots (roughly chopped)
- 5 cloves garlic peeled
- 2 stalks lemongrass white part only, sliced thin
- 1 inch fresh galangal peeled and sliced, or substitute fresh ginger
- 1 inch fresh ginger peeled
- 1 teaspoon ground turmeric or 1-inch fresh turmeric root
- 1 tablespoon coriander seeds toasted
- 1 teaspoon cumin seeds toasted
- 3 fresh red chilies seeds removed for less heat
- 2 tablespoons neutral oil for blending
- 2 lbs beef chuck roast or short ribs cut into 2-inch cubes
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper freshly ground
- 2 tablespoons coconut oil or neutral oil for searing
- 1 can full-fat coconut milk 13.5 oz, no additives
- 1 cup beef broth low sodium
- 2 tablespoons soy sauce or tamari tamari for gluten-free
- 1 tablespoon palm sugar or brown sugar
- 2 kaffir lime leaves optional but highly recommended
- 1 cinnamon stick
- 3 whole cloves
- 2 cups steamed jasmine rice or cauliflower rice for low-carb
- 1/4 cup crispy fried shallots store-bought or homemade
- 2 tablespoons fresh cilantro roughly chopped
- 1 lime (cut into wedges)
Instructions
- In a dry skillet over medium heat, toast the coriander seeds and cumin seeds for 60-90 seconds, stirring constantly, until fragrant and slightly darkened. Remove from heat and let cool for 2 minutes.
- Add the toasted spices, shallots, garlic, lemongrass, galangal, ginger, turmeric, red chilies, and oil to a blender or food processor. Blend on high until a smooth, uniform paste forms, scraping down the sides as needed. Set aside.
- Pat the beef cubes completely dry with paper towels — this is essential for a good sear. Season generously on all sides with kosher salt and black pepper.
- Heat coconut oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid crowding, sear the beef on all sides until a deep brown crust forms, about 3-4 minutes per side. Transfer seared beef to a plate and set aside.
- Reduce heat to medium. Add the spice paste to the same pot and fry, stirring frequently, for 8-10 minutes. You are looking for the paste to darken slightly, become very fragrant, and for the oil to begin separating around the edges — this step builds the backbone of the dish's flavor so do not rush it.
- Add the cinnamon stick, whole cloves, and kaffir lime leaves to the pot and stir to combine with the paste, cooking for an additional 1 minute.
- Return the seared beef and any accumulated juices to the pot. Stir to coat every piece in the spice paste.
- Pour in the coconut milk, beef broth, soy sauce, and palm sugar. Stir to combine. Bring to a gentle boil, then immediately reduce heat to low.
- Cover the pot and simmer on low heat for 60 minutes, stirring once or twice during cooking.
- After 60 minutes, remove the lid and continue to simmer uncovered for 25-30 minutes, stirring occasionally, until the sauce has thickened and deepened in color and the beef is fall-apart tender.
- Taste the braise and adjust seasoning with salt if needed. Remove the cinnamon stick, whole cloves, and kaffir lime leaves before serving.
- Serve over steamed jasmine rice or cauliflower rice. Top with crispy fried shallots, fresh cilantro, and a squeeze of fresh lime juice.
Notes
Make-ahead tip: This dish is even better the next day as the flavors deepen overnight. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat with a splash of broth or water to loosen the sauce. Freeze for up to 3 months. Galangal substitute: Fresh ginger is the closest substitute if you cannot find galangal, though the flavor will be slightly less complex. Leaner beef option: Sirloin works but reduce the covered simmer time to 30 minutes and skip the uncovered step to avoid overcooking.