Description
A rich and flavorful Indonesian dish made with tender beef slow-cooked in a spicy coconut milk sauce.
Ingredients
- 2 lbs beef chuck, cut into cubes
- 1 can (14 oz) coconut milk
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2–3 red chilies, chopped (adjust to taste)
- 2 tablespoons tamarind paste
- 1 tablespoon brown sugar
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion, garlic, and ginger, and sauté until fragrant.
- Add the beef cubes and brown them on all sides.
- Stir in the chopped chilies, turmeric, cumin, and salt, cooking for another minute.
- Pour in the coconut milk and add the tamarind paste and brown sugar.
- Bring to a boil, then reduce heat to low and simmer for 2-3 hours until the beef is tender.
- Adjust seasoning as needed and serve hot, garnished with fresh cilantro.
Notes
- For a spicier dish, add more chilies.
- Serve with steamed rice or flatbreads.
- This dish can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indonesian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg