Authentic Indonesian Sweet Soy Braised Beef (Bacem Daging Sapi ala Fe’)

Bacem Daging Sapi ala Fe’ (Indonesian Sweet Soy Braised Beef)

Ingredients:

• For the Beef:

  • 1/2 kg (about 1 pound) beef (use a combination of thigh and some fatty cuts)
  • 1 teaspoon salt (for boiling the beef)
  • 2 teaspoons salt (for the braise)

• For the Spice Paste:

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  • 8 shallots, finely pounded
  • 5 cloves garlic, finely pounded
  • 1 teaspoon coriander seeds, finely pounded
  • 1-inch piece turmeric, finely pounded

• Other Ingredients:

  • 5 bay leaves
  • 3-5 asam kandis (a type of dried fruit, can be substituted with tamarind)
  • 3 stalks lemongrass, bruised
  • 2 blocks of palm sugar (or substitute with brown sugar)
  • 2 tablespoons sweet soy sauce (optional, to taste)

Instructions:

1. Boil the Beef:

   • Place the whole beef pieces in a pressure cooker. Add enough water to fully submerge the beef and 1 teaspoon of salt.
   • Cook on high pressure for 30 minutes. Once done, allow it to cool down before opening the lid.
   • Remove the beef and strain the broth. Set aside the broth (you can store it in the freezer for future use as a soup stock).

2. Slice the Beef:

   • Once cooled, slice the beef thinly against the grain. This ensures tenderness and better absorption of the spices.

3. Prepare for Braising:

   • In a large pot, combine the sliced beef, 2 teaspoons of salt, the pounded spice paste, bay leaves, asam kandis, bruised lemongrass, and palm sugar.
   • Add enough water to cover the beef completely.

4. Braise the Beef:

   • Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and continue to simmer.
   • Stir occasionally to prevent sticking and burning, allowing the liquid to reduce and the flavors to concentrate.

5. Adjust Seasoning:

   • As the liquid reduces, taste and adjust the seasoning. Add more salt if needed.
   • When most of the liquid has evaporated, reduce the heat to low. Continue to cook until the remaining liquid turns into a thick, caramelized sauce.

6. Final Steps:

   • When the sauce is thick and dark brown, and there is no more liquid, turn off the heat.
   • Your Bacem Daging Sapi is now ready to be served.

7. Optional Finishing:

   • For an added layer of flavor, you can pan-fry the braised beef slices in a non-stick skillet with a little margarine or fry them briefly in hot oil until slightly crispy.

8. Serving Suggestion:

   • Serve the Bacem Daging Sapi with steamed rice. This sweet and savory dish is a perfect complement to a traditional Indonesian meal.

Notes:

• This dish pairs beautifully with a variety of side dishes such as fresh vegetables, sambal, and other Indonesian delicacies.
• The preserved broth from boiling the beef can be used as a flavorful base for soups and stews, adding depth to other dishes.

Enjoy the rich, caramelized flavors of Bacem Daging Sapi ala Fe’, a delightful Indonesian treat that brings the warmth of home-cooked meals to your table!