Indonesian Spicy Beef Ribs Stew

Ingredients

• 2 lbs (900g) beef ribs 2 lbs (900g) beef ribs
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 thumb-sized galangal, grated 1 thumb-sized galangal, grated
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 2 tablespoons Indonesian sweet soy sauce (kecap manis) 2 tablespoons Indonesian sweet soy sauce (kecap manis)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 4 red chili peppers, sliced 4 red chili peppers, sliced
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the shallots, garlic, ginger, galangal, ground coriander, ground cumin, ground nutmeg, and Indonesian sweet soy sauce to make a spice paste.
2. 2.
   Add the beef ribs to the spice paste and mix well, ensuring that the ribs are coated evenly. Let it marinate for at least 1 hour, or overnight for a more intense flavor.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the marinated beef ribs and cook until browned on all sides.
4. 4.
   Pour in the beef broth and add the bruised lemongrass stalks. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and falls off the bone.
5. 5.
   Remove the beef ribs from the pot and set aside. Strain the broth to remove any solids and return it to the pot.
6. 6.
   Add the sliced chili peppers to the broth and simmer for an additional 10 minutes. Season with salt to taste.
7. 7.
   Serve the beef ribs with the spicy broth, accompanied by steamed rice and sambal.

Treat your ingredients with care...

• Beef Ribs — Choose meaty beef ribs with a good amount of fat for a richer flavor and tender texture. Slow cooking is key to achieving the desired tenderness.
• Indonesian Sweet Soy Sauce (Kecap Manis) — This thick and sweet soy sauce is a staple in Indonesian cuisine. If you can't find it, you can make a substitute by combining regular soy sauce with brown sugar or molasses.

Tips & Tricks

• For an extra kick of heat, add more chili peppers or a few dashes of hot sauce.
• To save time, you can use a pressure cooker to cook the beef ribs. Follow the manufacturer's instructions for cooking times.
• If you prefer a thicker sauce, you can simmer the broth for a longer time to reduce and concentrate the flavors.

Serving advice

Serve the Indonesian Spicy Beef Ribs Stew hot, with steamed rice and a side of sambal. Garnish with fresh cilantro or sliced scallions for added freshness.

Presentation advice

Arrange the beef ribs in a shallow bowl, pour the spicy broth over them, and garnish with sliced chili peppers and a sprig of fresh herbs. Serve with a side of steamed rice and sambal.