Tongseng Daging Sapi: A Savory Indonesian Beef Stew
Ingredients:
- 500 grams beef, cut into bite-sized pieces
- 1 packet instant coconut milk
- 5 large cabbage leaves, chopped
- 2 tomatoes, chopped
- 2 stalks green onions, sliced
- 2 stalks lemongrass, smashed
- 1 piece galangal, smashed
- 2 bay leaves
- 3 kaffir lime leaves
- Whole bird’s eye chilies, to taste
- Fried shallots, for garnish
- Sugar, to taste
- Salt, to taste
- Bouillon powder, to taste
- Water, as needed
- 2 tablespoons oil for sautéing
For the Spice Paste:
- 4 shallots
- 3 cloves garlic
- 1/4 teaspoon black pepper
- 4 candlenuts
- 2 cm ginger
- 2 cm turmeric, lightly fried
Instructions:
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Prepare the Beef: Begin by boiling the beef in a pot of water until tender. Once cooked, set aside.
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Prepare Vegetables: While the beef is cooking, chop the tomatoes, green onions, and cabbage. Set these aside.
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Sauté the Spice Paste: Heat the oil in a large pan over medium heat. Add the spice paste ingredients—shallots, garlic, black pepper, candlenuts, ginger, and turmeric. Sauté until fragrant and the shallots are translucent.
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Add Aromatics: To the pan, add the smashed lemongrass, bay leaves, kaffir lime leaves, and galangal. Continue to sauté until the aromatics are well incorporated.
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Combine Ingredients: Add the cooked beef to the pan and mix well with the sautéed spices and aromatics. Pour in the water and instant coconut milk. Stir to combine.
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Season the Stew: Season with salt, sugar, and bouillon powder to taste. Stir well and cook until the mixture reaches a boil. Reduce the heat and simmer until the flavors meld together and the stew has thickened slightly.
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Add Vegetables: Stir in the chopped cabbage, tomatoes, green onions, and whole bird’s eye chilies. Cook briefly, ensuring the cabbage and tomatoes are just tender. Be careful not to overcook, as you want the vegetables to retain some texture.
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Finish and Serve: Turn off the heat. Garnish with fried shallots before serving. Enjoy the Tongseng Daging Sapi hot, ideally with steamed rice.
Tips: For a richer flavor, you can let the stew simmer longer, ensuring the beef absorbs the spices. If you prefer less heat, adjust the amount of bird’s eye chilies to your taste.
