Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by preparing the spice paste; blend 150 grams of shallots, 6 cloves of garlic, 50 grams of ginger, 2 stalks of lemongrass (sliced), 30 grams of galangal (sliced), and 12 rehydrated dried chilies until a smooth paste is formed.

2. 2

   Heat 3 tablespoons of cooking oil in a large pot or Dutch oven over medium heat, then add the prepared spice paste along with 8 bruised cardamom pods, 3 star anise, and one 3-inch cinnamon stick, sautéing for 10-15 minutes until very fragrant and the oil separates.

3. 3

   Introduce 1.5 tablespoons of coriander powder, 1 tablespoon of cumin powder, and 1 tablespoon of fennel powder to the fragrant paste, stirring continuously for 2 minutes to toast the spices, ensuring not to burn them.

4. 4

   Add 1 kilogram of beef chuck, cut into 2-inch pieces, to the pot, browning the meat on all sides for about 5-7 minutes before pouring in 5 tablespoons of dark soy sauce and 4 tablespoons of sweet soy sauce, mixing well to coat the beef.

5. 5

   Pour in 200 milliliters of thick coconut milk, 500 milliliters of water or beef stock, and 1 tablespoon of tamarind paste mixed with 50 milliliters of water, bringing the mixture to a gentle simmer.

6. 6

   Reduce the heat to low, cover the pot tightly, and braise the beef for 2.5 to 3 hours, or until the meat is fork-tender, stirring occasionally to prevent sticking.

7. 7

   Stir in 3 tablespoons of kerisik (toasted coconut paste) during the last 30 minutes of cooking, continuing to simmer uncovered until the sauce thickens and the beef is perfectly tender.

8. 8

   Season with salt and a pinch of sugar to taste if needed, then serve the Daging Masak Hitam Berempah hot with steamed white rice.