Dendeng Daging Sapi (Dendeng Lambok)
Ingredients:
- 1 kg beef (preferably sirloin)
- 1/2 packet tamarind paste (the long packet; adjust to taste)
- 300 ml water
- 2 bay leaves
- For the spice paste:
- 8 large cloves garlic
- 3 cm ginger (preferably large)
- 1 tsp coriander seeds
- Salt to taste
Instructions:
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Prepare the Spice Paste: Begin by finely grinding the garlic, ginger, and coriander seeds to create a smooth spice paste. You can use a mortar and pestle or a food processor for this task.
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Cook the Beef: Place the cleaned beef into a large wok or pot. Add the freshly ground spice paste along with the water, bay leaves, and salt. Stir well to combine all the ingredients.
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Simmer: Cook the mixture over medium-low heat for about 1 hour. Stir occasionally and check the water level. If the liquid starts to reduce too quickly, add more water as needed.
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Check for Tenderness: After an hour, test the beef for tenderness. The meat should be easily pierced with a fork or your fingers. If it’s tender, remove from heat. If not, continue cooking until it reaches the desired tenderness.
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Final Touches (Optional): For an extra layer of flavor, you can pound the cooked beef slightly and add a squeeze of lime juice and sliced tomatoes while sautéing with sambal balado (a spicy Indonesian chili paste) if you wish to prepare it this way.
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Serve: Your dendeng daging sapi is ready to be enjoyed. It pairs wonderfully with rice and vegetables.
Enjoy your delicious homemade dendeng daging sapi! 😊
