Indonesian Spiced Beef Serundeng: Crispy Coconut Delight

Ingredients:

For the Spice Paste:

Instructions:

Pressure Cook the Beef: Place the beef pieces in a pressure cooker with enough water to cover. Add a pinch of salt. Cook under pressure for about 1 minute. Drain the beef pieces and set them aside.
Prepare the Spice Paste: Blend the shallots, garlic, candlenuts, coriander seeds, ginger, and turmeric into a smooth paste.
Sauté the Spice Paste: Heat some vegetable oil in a large pan over medium heat. Add the spice paste along with the bay leaves, kaffir lime leaves, galangal slices, and lemongrass stalks. Sauté until fragrant and the spices are well-cooked.
Combine Ingredients: Add the pre-cooked beef to the pan. Stir in a small amount of beef broth or water, palm sugar, tamarind, sugar, salt, and bouillon powder. Mix well.
Add Coconut: Incorporate the grated coconut into the mixture. Stir thoroughly to ensure the coconut is evenly distributed.
Cook the Mixture: Reduce the heat to low and cook the mixture, stirring frequently to prevent sticking. Scrape the bottom of the pan occasionally to prevent burning. If the mixture seems too dry, add a little more oil.
Final Cooking: Continue to cook until the coconut and beef are well-dried and have a golden-brown color. This process may take over an hour. Adjust the seasoning to taste.
Serve: Once the serundeng has reached a dry, crispy texture and a deep golden-brown color, remove from heat. Serve as a flavorful accompaniment or as a topping for other dishes.

Enjoy your Serundeng Daging Sapi! This aromatic and crispy beef dish is a delightful addition to any meal.