Daging Roedjak (Indonesian beef stew)

Preparation – 15 minutes

Remove the beef from the refrigerator so that the meat can come to room temperature. Remove any excess fat and sinew, but bear in mind that fat gives flavour. Cut the meat into cubes, not too big nor too small.

To make the bumbu, peel the onion and garlic cloves, remove the seeds from the chillies, if you wish. Peel the galangal if you are using fresh. You can grind the bumbu with a pestle and mortar, or with a small blender.

Make a relatively smooth paste from the garlic, onion, chillies, galangal and candlenuts. You can add a little neutral oil if you want to make it smoother.

Add the turmeric, coriander, cumin and salt to the bumbu and stir until smooth. Tie a knot in the lemongrass stalk; this will release more flavour.

Finishing the Daging Roedjak – 1 hour + 45 minutes

Heat a dash of oil in a frying pan and fry the meat until golden brown on all sides. You can do this in batches if you wish.

Add the bumbu and fry for a few more minutes, then add the palm sugar along with the soy sauce, tamarind, bay leaves, lemongrass, trassi, coconut milk and a dash of water.

Let the stew simmer on low heat for about 1. 5 hours. Check occasionally to make sure that there is enough liquid; add a splash of water if the meat is not yet cooked but the sauce has already evaporated.

Remove the lemongrass and bay leaves and serve with rice, prawn crackers and a fresh salad. It’s delicious as part of an indonesian meal. Enjoy!