West Indian Spiced Beef Lung

Ingredients

In this West Indian adaptation, the original Indonesian dish of Dendeng Paru is transformed into a Caribbean delight by incorporating traditional West Indian spices and flavors. The use of allspice, thyme, and scotch bonnet peppers gives the dish a distinct Caribbean heat and aroma, while the addition of tamarind chutney adds a tangy element that complements the flavors perfectly. We alse have the original recipe for Dendeng paru, so you can check it out.

• 500g (1.1 lb) beef lung, cleaned and sliced 500g (1.1 lb) beef lung, cleaned and sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 scotch bonnet pepper, seeded and minced 1 scotch bonnet pepper, seeded and minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar 2 tablespoons brown sugar
• 1 cup beef broth 1 cup beef broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 34g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef lung slices with the soy sauce, Worcestershire sauce, brown sugar, allspice, thyme, minced garlic, minced scotch bonnet pepper, salt, and pepper. Mix well to ensure the lung is evenly coated with the marinade. Let it marinate for at least 1 hour, or overnight for a more intense flavor.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the marinated beef lung to the skillet and cook until browned on all sides.
4. 4.
   Pour in the beef broth and bring to a simmer. Reduce the heat to low, cover the skillet, and let it cook for about 1.5 to 2 hours, or until the lung is tender and the flavors have melded together.
5. 5.
   Once cooked, remove the lid and continue to simmer until the sauce has thickened slightly.
6. 6.
   Serve the West Indian Spiced Beef Lung hot, garnished with fresh cilantro. Accompany it with rice and peas or fried plantains for an authentic Caribbean experience.

Treat your ingredients with care...

• Beef lung — Ensure the beef lung is thoroughly cleaned before slicing and marinating. Trim any excess fat or tough membranes for a more tender result.

Tips & Tricks

• For a milder heat, reduce the amount of scotch bonnet pepper or remove the seeds before mincing.
• If beef lung is not readily available, you can substitute it with beef heart or beef liver for a similar texture and flavor.
• Adjust the cooking time based on the tenderness of the beef lung. It should be soft and easily chewable.
• Serve the West Indian Spiced Beef Lung with a squeeze of fresh lime juice for an extra burst of citrus flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the West Indian Spiced Beef Lung as a main dish alongside rice and peas or fried plantains. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the slices of West Indian Spiced Beef Lung on a platter, drizzle some of the thickened sauce over the top, and sprinkle with fresh cilantro. Serve with the side dishes on separate plates or bowls for an appealing presentation.