Krengsengan - Javanese Spicy Braised Beef

Ingredients

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons sweet soy sauce (kecap manis) 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 2 cups (470ml) water 2 cups (470ml) water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the shallots, garlic, red chilies, ginger, vegetable oil, sweet soy sauce, tamarind paste, palm sugar, ground coriander, ground cumin, turmeric powder, and salt. Mix well to form a paste.
2. 2.
   Heat a large pot over medium heat and add the spice paste. Cook for 2-3 minutes until fragrant.
3. 3.
   Add the beef cubes to the pot and stir to coat them evenly with the spice paste.
4. 4.
   Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 2-3 hours until the beef is tender. Alternatively, use a slow cooker or pressure cooker according to the manufacturer's instructions for a shorter cooking time.
5. 5.
   Once the beef is tender, adjust the seasoning if needed. Simmer for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   Serve the Krengsengan hot with steamed rice.

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 dish.

Tips & Tricks

• For an extra kick of heat, add more red chilies or include a small amount of bird's eye chilies.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with water and add it to the dish during the last few minutes of cooking.
• 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 Krengsengan with steamed rice to soak up the flavorful sauce. Garnish with fresh cilantro or sliced scallions for a pop of color and freshness.

Presentation advice

Transfer the Krengsengan to a serving dish and arrange the beef cubes neatly. Drizzle some of the sauce over the top and sprinkle with chopped cilantro or scallions for an attractive presentation.