Peranakan-style Braised Beef

Ingredients

In this adaptation, the traditional Venezuelan Asado Negro is transformed into a Peranakan-style dish by incorporating the distinct flavors and spices of Peranakan cuisine. The original dish's dark and sweet flavors are enhanced with the addition of aromatic spices like lemongrass, galangal, and turmeric, which are commonly used in Peranakan cooking. The result is a fusion of flavors that brings together the best of both cuisines. We alse have the original recipe for Asado negro, so you can check it out.

• 1.5 kg (3.3 lbs) beef chuck, cut into chunks 1.5 kg (3.3 lbs) beef chuck, cut into chunks
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2-inch piece galangal, sliced 2-inch piece galangal, sliced
• 2-inch piece turmeric, sliced 2-inch piece turmeric, sliced
• 4 red chilies, sliced 4 red chilies, sliced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• 400 ml (1 ¾ cups) coconut milk 400 ml (1 ¾ cups) coconut milk
• 2 cups beef broth 2 cups beef broth
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 18g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the shallots and garlic, and sauté until fragrant.
2. 2.
   Add the lemongrass, galangal, turmeric, and red chilies to the pot. Stir-fry for a few minutes until the spices release their aroma.
3. 3.
   Add the beef chunks to the pot and brown them on all sides.
4. 4.
   Stir in the tamarind paste, palm sugar, coconut milk, and beef broth. Bring the mixture to a boil.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Peranakan-style Braised Beef hot with steamed rice or roti.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of powder for every 2 inches of fresh galangal.
• Turmeric — Wear gloves or use a spoon when handling fresh turmeric to avoid staining your hands.

Tips & Tricks

• For a spicier version, add more red chilies or include a small amount of dried chili flakes.
• Allow the dish to simmer for a longer time to further enhance the flavors and tenderness of the beef.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors intensify over time.

Serving advice

Garnish the Peranakan-style Braised Beef with fresh cilantro leaves and serve it with steamed jasmine rice or homemade roti for a complete and satisfying meal.

Presentation advice

Serve the Peranakan-style Braised Beef in a deep bowl, allowing the thick and fragrant gravy to envelop the tender beef. Sprinkle some sliced red chilies and cilantro leaves on top for an added pop of color.