Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to make a special dish, 'indonesian' beef stew. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
'Indonesian' beef stew is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. 'Indonesian' beef stew is something which I’ve loved my whole life. They are nice and they look fantastic.
Empal gentong beef stew recipe can be cooked by yourself. Complete with explanations simple and easy to understand. This meal is from Cirebon, West Java.
To begin with this particular recipe, we must prepare a few components. You can cook 'indonesian' beef stew using 12 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make 'Indonesian' beef stew:
- Prepare 2 small onions
- Prepare 1 glove of garlic
- Make ready 2 tbs butter
- Make ready 400 g beef, rib or other stew cuts
- Prepare 100 ml red wine
- Get 100 ml water
- Make ready 5 tbs ketjap (or soy sauce)
- Make ready 3 thyme springs (or 1tbs dried thyme)
- Take 2 bayleafs
- Take 4 cloves
- Prepare 2 tbs tomato ketchup
- Make ready 1 tbs potato starch (or general binding agent)
Sprinkle with fried Asian shallots and coriander and. Beef Rendang - the best and authentic beef rendang recipe online! Spicy and rich Malaysian/Indonesian beef stew made with beef, spices and coconut milk. Beef Rendang - the best and authentic beef rendang recipe online!
Instructions to make 'Indonesian' beef stew:
- Roughly chop the onions and peel the garlic.
- Season the beef generously on both sides with salt and pepper.
- On medium heat melt some butter and start cooking the onions and the garlic. Use a garlic press, or mince the garlic.
- When the onions are halfway there, make room for the beef. You could do this in stages, but why bother…
- Brown the beef on both sides. Render out as much fat as you can.
- Pour the ketjap over the meat and give it a minute to boil and let it flavor the beef. Don't let it evaporate completely though. Don't worry if it is too much or too little, you can adjust for salt with the final seasoning.
- From the side of the pan, add the wine and the water. It should just cover the meat, depending on the size of the pan.
- Add the spices and the tomato ketchup and stir till combined.
- Cover and let simmer for at least 4 hours. Check every hour or so for liquid, and add water if it appears to become dry. Also turn the beef over to help even cooking. It may fall apart already, that is fine.
- After this time break up the beef into chunks of your desired size. And remove the thyme springs and bayleafs.
- Mix the potato starch with a teaspoon of cold water and mix it up, before stirring it through the stew. Taste and add salt and pepper to taste.
- Serve with fries, potatoes, rice or just plain. And don't forget to eat some vegetables as well.
Spicy and rich Malaysian/Indonesian beef stew made with beef, spices and coconut milk. Rendang is a traditional spicy beef dish popular in Malaysia, Indonesia and other parts of South East Asia. Chef Rich Harris shows you how to make it in this episode of Asian Bites. Rawon, an incredible Indonesian beef stew. Another one of the traditional Indonesian dishes, originally from eastern Java, is rawon, a black colored beef stew.
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