Daging Ungkep - Simmered Beef in Spices
- 1 kilogram beef (any stew cut is okay), cut into thin slices
- 2 tablespoon palm sugar (Indonesian: gula Jawa)
- 1 teaspoon salt
- 2 tablespoon tamarind paste (Indonesian: air asam Jawa tebal)
- 4 Indonesian bay leaves (Indonesian: daun salam)
- 2 cups water
- Grind the following into spice paste
- 6 asian shallots (Indonesian: bawang merah), about 75 gram
- 6 cloves garlic (Indonesian: bawang putih)
- 1 lemongrass (Indonesian: sereh), white part only
- 2 inch ginger (Indonesian: jahe)
- 2 inch galangal (Indonesian: lengkuas)
- 1 tablespoon coriander powder (Indonesian: bubuk ketumbar)
- 1/4 teaspoon cumin powder (Indonesian: bubuk jinten)
- 1 teaspoon turmeric powder (Indonesian: bubuk kunyit)
- Place beef, spice paste, palm sugar, salt, and tamarind paste in a wok/pot. Massage the spices to the meat, then add Indonesian bay leaves.
- Cook the meat on medium heat until the meat is no longer pink and all the juices are almost dry, stir occasionally.
- Add water, mix well, and bring to a boil. Reduce heat to a bare simmer, cover the wok/pan, and cook until dry or almost dry. This should take about 2 hours and the meat should become tender at the end of the cooking process. (*)
- Turn off heat, and serve warm or at room temperature with steamed white rice.
- (*) If the meat is still tough, add 1/2 cup of water, and cook until dry. Repeat this process for as many times as necessary until the meat is tender.
Another great recipe by https://dailycookingquest.com.