Anguillan-style Empal Gentong

Ingredients

In this Anguillan adaptation of Empal Gentong, we incorporate local ingredients and spices to infuse the dish with the flavors of the Caribbean. The original Indonesian dish typically uses Indonesian spices such as galangal and Indonesian bay leaves, which are replaced with Anguillan herbs like thyme and Scotch bonnet peppers. Additionally, coconut milk is used instead of water to create a richer and creamier broth. We alse have the original recipe for Empal gentong, so you can check it out.

• 2 pounds (900g) beef, cut into cubes 2 pounds (900g) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 Scotch bonnet peppers, seeded and minced 2 Scotch bonnet peppers, seeded and minced
• 1 tablespoon allspice 1 tablespoon allspice
• 1 tablespoon dried thyme 1 tablespoon dried thyme
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons lime juice 2 tablespoons lime juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and minced Scotch bonnet peppers. Sauté until the onions are translucent and fragrant.
2. 2.
   Add the beef cubes to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the allspice and dried thyme over the beef, stirring to coat the meat evenly with the spices.
4. 4.
   Pour in the coconut milk and beef broth, ensuring that the beef is fully submerged in the liquid. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
5. 5.
   Simmer the stew for 2-3 hours, or until the beef is tender and easily falls apart.
6. 6.
   Stir in the lime juice and season with salt and pepper to taste.
7. 7.
   Serve the Anguillan-style Empal Gentong hot with steamed rice or bread.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results. Trim any excess fat before cutting into cubes to ensure a leaner stew.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the Scotch bonnet peppers. Adjust the amount according to your spice preference.
• Allow the stew to simmer on low heat for a longer time to achieve a more tender and flavorful result.
• Serve the Anguillan-style Empal Gentong with a side of fried plantains for a delicious contrast of flavors.

Serving advice

Serve the Anguillan-style Empal Gentong hot with steamed rice or bread. Garnish with fresh cilantro or sliced scallions for added freshness.

Presentation advice

Present the Anguillan-style Empal Gentong in a deep bowl, allowing the rich broth and tender beef to take center stage. Sprinkle some chopped fresh herbs on top for an attractive touch.