Indonesian Beef Empal: Easy & Flavorful Recipe

Introduction

Indonesian Beef Empal is a traditional and flavorful dish that showcases the richness of Indonesian spices. With tender beef simmered in an aromatic blend of garlic, shallots, palm sugar, and tamarind, this dish is a wonderful representation of the nation’s culinary heritage. It’s commonly enjoyed as a main dish, paired with steamed rice, sambal, and fried shallots. This simple recipe is perfect for home cooks who want to bring a taste of Indonesia into their kitchen with minimal effort.

Time

Preparation Time: 10 minutes
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Cooking Time: 1.5 to 2 hours
Total Time: 2 hours 10 minutes

Needed Equipment

Large cooking pot or saucepan
Knife and chopping board
Grater (for palm sugar)
Spoon or ladle
Tongs or fork (for handling meat)
Airtight container (for storing)

Serving Size

Serves: 4 people
Yield: Approx. 500 grams cooked beef

Difficulty Level

Easy

Allergen Information

Contains: None of the major allergens
Free from: Gluten, Dairy, Nuts, Eggs, Soy
(Note: Always verify individual ingredients for cross-contamination if serving to allergy-sensitive individuals.)

Dietary Preference

Halal
Gluten-Free
Dairy-Free
Nut-Free
Paleo-friendly

Course

Main Course

Cuisine

Indonesian

Ingredients

Ingredient	Quantity
Beef (chuck or brisket), cut into bite-sized pieces	500 g (½ kg)
Garlic, crushed	2 cloves
Shallots, crushed	2 small shallots
Ground black pepper	1 tsp
Ground coriander	1 tsp
Palm sugar, grated	50 g
Tamarind pod	1 pod
Bay leaves	3 leaves
Galangal (smashed)	Small piece (2–3 cm)
Salt	To taste
Water	Enough to cover beef

Instructions

Prepare the ingredients: Cut beef into bite-sized cubes. Crush garlic and shallots using a mortar or back of a spoon.
Combine in pot: In a large pot, add beef, garlic, shallots, ground pepper, ground coriander, palm sugar, tamarind, bay leaves, galangal, and salt.
Add water: Pour in enough water to fully submerge the beef (approx. 4–5 cups).
Cook the beef: Bring the mixture to a boil over medium-high heat.
Simmer: Reduce the heat to low and let it simmer uncovered for about 1.5 to 2 hours, or until the beef becomes tender and the liquid has significantly reduced, becoming rich and flavorful.
Final touches: Remove from heat. Optionally, fry the beef pieces in a bit of oil until golden brown for a crispy exterior.
Serve: Garnish with fried shallots or a side of sambal terasi for added spice.

Preparation Tips

Use beef chuck or brisket for the best texture after slow cooking.
Soak tamarind in a bit of warm water and strain if using dried pulp instead of a whole pod.
To enhance the flavor, marinate the beef in the spices for 30 minutes before cooking.

Nutritional Information

Nutrient	Per Serving (Approximate)
Calories	340 kcal
Protein	32 g
Total Fat	18 g
Saturated Fat	6 g
Carbohydrates	12 g
Sugars	8 g
Fiber	1 g
Sodium	450 mg

Tips and Tricks

Frying the cooked beef for a crispy outer texture is a common Indonesian practice for Empal.
For a more intense flavor, refrigerate the cooked beef overnight and reheat before serving.
Add a splash of coconut milk during simmering for a richer taste.

Add-ons

Chili flakes or sambal: For those who love spicy food.
Toasted coconut flakes: Sprinkled on top for added aroma and texture.

Side Dishes

Steamed white rice or nasi uduk (coconut milk rice)
Sambal terasi (Indonesian chili paste)
Lalapan (raw vegetables like cucumber, lettuce, and basil)
Fried shallots sprinkled on top

Improvements

Make it crispier: After boiling, shallow-fry the beef slices in a small amount of oil until caramelized.
Pressure cooker method: For faster cooking, reduce simmering time to 30–40 minutes using a pressure cooker.

Save and Store

Let the cooked beef cool completely before storing.
Store in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months.
Reheat by pan-frying or warming in a covered pan with a splash of water.

FAQ

Q: Can I use tamarind paste instead of a pod?
A: Yes, you can substitute 1 tamarind pod with about 1 tablespoon of tamarind paste.

Q: Can I use brown sugar instead of palm sugar?
A: Yes, while palm sugar adds a unique flavor, brown sugar is a suitable substitute.

Q: Is this dish spicy?
A: Not inherently. You can adjust the heat level by adding sambal or chili flakes according to your taste.

Q: Can I make this dish ahead of time?
A: Absolutely! Empal beef actually tastes better after resting overnight in the fridge as the flavors continue to develop.

Conclusion

Simple Indonesian Beef Empal is a satisfying and aromatic dish that’s deeply rooted in Indonesian culinary traditions. Its sweet, savory, and tangy profile makes it a household favorite. Whether served fresh from the pot or crisped in a pan, it promises a rich, tender beef experience perfect for family dinners or make-ahead meal plans. Easy to prepare and packed with flavor, this dish brings the taste of Indonesia right to your plate.

References

Indonesian Food: A Culinary Journey, Sri Owen
“The Complete Asian Cookbook” by Charmaine Solomon
Love With Recipes Test Kitchen Notes