Bruneian-style Beef Stew with Pineapple

Ingredients

In the Bruneian adaptation of Khoresh qārch, we incorporate the use of pineapple to add a tropical twist to the dish. The original Iranian recipe typically uses dried fruits like prunes or apricots for a touch of sweetness, but we substitute them with fresh pineapple to infuse the stew with a burst of tropical flavor. Additionally, we adjust the spice profile to include Bruneian spices such as turmeric, lemongrass, and ginger, which are commonly used in Bruneian cuisine. We alse have the original recipe for Khoresh qārch, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 teaspoons turmeric powder 2 teaspoons turmeric powder
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cinnamon stick 1 cinnamon stick
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 2 cups (350g) fresh pineapple chunks 2 cups (350g) fresh pineapple chunks
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic, grated ginger, and bruised lemongrass stalks to the pot. Sauté for a few minutes until fragrant.
3. 3.
   Add the cubed beef to the pot and cook until browned on all sides.
4. 4.
   Stir in the turmeric powder, ground coriander, ground cumin, and cinnamon stick. Cook for another minute to toast the spices.
5. 5.
   Pour in the beef broth, coconut milk, and pineapple juice. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
6. 6.
   Add the fresh pineapple chunks and fish sauce to the pot. Simmer for an additional 15 minutes to allow the flavors to meld together.
7. 7.
   Season with salt and pepper to taste. Remove the lemongrass stalks and cinnamon stick.
8. 8.
   Serve the Bruneian-style Beef Stew with Pineapple over steamed rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Pineapple — Choose a ripe pineapple for the best flavor. If fresh pineapple is not available, you can use canned pineapple chunks, but make sure to drain them before adding to the stew.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a teaspoon of chili flakes.
• If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Feel free to add other vegetables like carrots or potatoes for added texture and flavor.
• If you can't find lemongrass, you can substitute it with a few strips of lemon zest.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Bruneian-style Beef Stew with Pineapple over steamed rice for a complete and satisfying meal. The rice will soak up the flavorful broth, enhancing the overall taste experience. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To make the dish visually appealing, arrange the pineapple chunks on top of the stew and sprinkle some chopped cilantro over them. Serve the stew in a deep bowl to showcase its vibrant colors and enticing aroma.