Asem Asem Buncis Daging Sapi Recipe

Introduction

Asem Asem Buncis Daging Sapi is a traditional Indonesian stew renowned for its bold and vibrant flavors. This dish combines tender slices of beef, crisp green beans, and aromatic spices into a harmonious blend of sweet, sour, and spicy notes. The name “Asem Asem” signifies its tangy profile, with tamarind paste providing the characteristic sourness that balances the richness of the beef and the sweetness of soy sauce. This stew is a comforting meal that embodies the rich culinary heritage of Indonesia, showcasing a perfect balance of flavors that will delight your palate. Whether served as a main course for family dinners or as a centerpiece for gatherings, this dish offers a delightful explosion of taste with each bite. As it’s easy to prepare yet packed with complex flavors, Asem Asem Buncis Daging Sapi is a must-try for those eager to explore authentic Indonesian cuisine, especially those who love a little spice and tang in their meals. This recipe, published on Love With Recipes, is designed to guide you step-by-step through creating this flavorful, hearty stew that will leave your family begging for seconds.

Time

Preparation Time: Approximately 40 minutes
Cooking Time: Around 1 hour
Total Time: Approximately 1 hour and 40 minutes

Needed Equipment

• Large pot or Dutch oven
• Medium saucepan or small pot (for tamarind paste preparation)
• Sharp chef’s knife
• Cutting board
• Wooden spoon or spatula
• Measuring spoons
• Measuring cups
• Fine mesh strainer or sieve (for tamarind water)
• Peeler (optional, for carrots)
• Stove or cooktop

Tags

Indonesian cuisine, Beef stew, Tangy, Spicy, Green beans, Traditional dish, Comfort food, Family-friendly, Hearty, Stew, Authentic recipes

Serving Size

Serves 4 to 6 people

Difficulty Level

Intermediate — requires some preparation and multiple cooking steps but manageable with basic culinary skills

Allergen Information

• Contains soy (sweet soy sauce)
• Contains garlic and shallots
• Contains chili peppers (bird’s eye chilies)

Dietary Preference

Gluten-Free (if soy sauce used is gluten-free), Dairy-Free, Nut-Free, Soy Sauce contains soy

Course

Main Course

Cuisine

Indonesian

Ingredients

Instructions

Step 1: Preparing the Beef

Begin by selecting good-quality beef suitable for stewing, such as chuck or brisket. Rinse the beef under cold running water to remove any impurities. In a large pot, add enough water to fully submerge the beef pieces. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and let the beef simmer gently. Skim off any foam or impurities that rise to the surface using a slotted spoon or fine mesh strainer. This process ensures a clean broth and tender beef. Continue boiling for approximately 30-40 minutes, or until the beef becomes tender when pierced with a fork. Once cooked, drain the beef, reserving some of the cooking broth if desired for later use, and set aside. The tender beef will be added back into the stew later, allowing its flavors to meld perfectly with the aromatic spices.

Step 2: Preparing Vegetables and Aromatics

While the beef is boiling, prepare your vegetables and aromatics. Peel the carrots if desired, then slice them into thin rounds or julienne strips for even cooking and easy eating. Wash the green beans thoroughly and trim off the ends, cutting them into manageable lengths (about 2-3 inches). Slice the bird’s eye chilies thinly; use gloves if necessary to avoid irritation. Slice the shallots into thin rings or rings, depending on your preference, to maximize flavor release during cooking. Mince the garlic cloves finely to ensure they distribute well in the stew. Prepare the bay leaves by removing any stems or broken pieces. Slice the galangal into thin, manageable pieces to release its aromatic oils during cooking. Set all these prepared ingredients aside, ready for the next steps.

Step 3: Boiling the Beef

In a large, heavy-bottomed pot or Dutch oven, bring a fresh batch of water to a boil. Add the pre-cooked beef slices into the boiling water. Maintain a gentle simmer to avoid toughening the meat. Let the beef simmer for about 15 minutes to allow it to absorb some of the broth’s flavors and to ensure it’s heated through. This step also helps to make the beef more tender and flavorful, ready for the aromatic infusion. If you prefer, you can skip re-boiling the beef and add it directly to the stew during later stages, but pre-cooking ensures the best tenderness.

Step 4: Sautéing Aromatics and Spices

While the beef is simmering, heat about 2 tablespoons of cooking oil in a separate skillet or wok over medium heat. Once hot, add the sliced shallots and minced garlic. Sauté for about 2-3 minutes until fragrant and slightly translucent. Add the sliced galangal and bay leaves, continuing to sauté for another minute. The galangal should release its aromatic oils, filling your kitchen with a fragrant aroma. Be careful not to burn the aromatics; adjust the heat as necessary. Stir frequently to ensure even cooking and release of flavors. This step is crucial as it forms the flavor base of your stew, infusing the oil with aromatic compounds that will be transferred to the broth.

Step 5: Combining Ingredients and Simmering

Transfer the sautéed aromatics into the large pot containing the beef broth and beef slices. Stir gently to combine, ensuring the flavors meld. Bring the mixture back to a gentle simmer. Add the sliced carrots and green beans, stirring well to distribute evenly. As the vegetables start to soften, add the tamarind paste, which has been pre-dissolved in warm water. To prepare the tamarind water, place the tamarind paste in a small bowl, add about ¼ cup of hot water, and stir until fully dissolved. Strain the mixture through a fine mesh sieve into the stew to remove any residual pulp or seeds, ensuring a smooth broth. Adjust the heat to maintain a gentle simmer.

Step 6: Seasoning and Adjusting Flavors

Add the sweet soy sauce (kecap manis) to impart a rich, sweet, and slightly caramelized flavor. Add sugar and salt to taste, balancing the sourness of the tamarind with sweetness and saltiness. If using, add the optional seasoning powder, such as chicken or beef stock powder, to deepen the flavor profile. Incorporate the sliced bird’s eye chilies, adjusting the quantity based on your spice tolerance. Stir the stew gently, allowing the flavors to combine over the next 10-15 minutes of simmering. This period is crucial for developing a layered flavor profile, with the tamarind’s tang, soy’s sweetness, and chili’s heat all harmonizing in a rich broth.

Step 7: Final Simmer and Serving

Allow the stew to simmer uncovered for an additional 10 minutes, stirring occasionally to prevent sticking or burning at the bottom. This also helps concentrate the flavors slightly. Taste the broth and adjust seasoning if necessary—add more salt, sugar, or tamarind for desired tanginess. The stew is ready when the beef is tender, the vegetables are cooked yet still vibrant, and the broth has reached a balanced, tangy-sweet-spicy flavor. Serve hot, garnished with additional sliced chilies or fresh herbs if desired, accompanied by steamed white rice or your preferred side. The result is a hearty, flavorful Indonesian stew that captures the soul of traditional flavors.

Preparation Tips

• For a more intense tamarind flavor, increase the amount of tamarind paste slightly, but be cautious as it can overpower the dish if used excessively.
• Use fresh ingredients whenever possible, especially for herbs and aromatics, to maximize flavor.
• If you prefer less heat, reduce the number of bird’s eye chilies or remove the seeds before slicing.
• Pre-cooking the beef ensures tenderness but can be skipped if you prefer a quicker method—just add raw beef directly to the stew and simmer until tender, about 1 hour.
• To enhance depth, consider adding a splash of fish sauce or a squeeze of lime juice before serving.

Nutritional Information

Tips and Tricks

• Adjust the spice level by increasing or decreasing the number of bird’s eye chilies. For milder flavor, remove the seeds.
• For a richer broth, add a dash of coconut milk or coconut cream during the final simmer.
• Storing leftovers is easy—refrigerate in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.
• For a thicker stew, mash some of the cooked vegetables and stir back into the broth.
• Experiment with additional herbs such as lemongrass or kaffir lime leaves for extra aroma.

Add-ons

• Hard-boiled eggs
• Fresh cilantro or basil leaves
• Fried shallots or garlic for garnish
• Sliced tomatoes or cucumber on the side for freshness

Side Dishes

• Steamed jasmine rice or basmati rice
• Indonesian sambal for extra heat
• Crackers or emping melinjo
• Simple vegetable stir-fry

Improvements

• Incorporate other vegetables like potatoes or sweet potatoes for added texture.
• Add a splash of vinegar or lime juice at the end to enhance the tanginess.
• Use homemade tamarind paste for a more authentic flavor.
• Slow-cook the stew for a few hours to deepen the flavor even further.

Save and Store

Allow the stew to cool completely before transferring to airtight containers. Store in the refrigerator for up to 3 days or freeze for up to 1 month. To reheat, gently warm on the stove over low heat, adding a little water or broth if necessary to restore moisture. For best results, reheat only once to preserve texture and flavor. When reheating, stir well to ensure even heat distribution.

FAQs

Can I make this dish vegetarian?

Yes, substitute beef with firm tofu or tempeh and use vegetable broth instead of beef broth. Adjust seasoning to enhance the umami flavor, perhaps adding mushrooms or miso paste.

Can I use fresh tamarind instead of tamarind paste?

Absolutely. Use about 50 grams of fresh tamarind pulp, remove seeds, and soak in warm water for 10 minutes. Mash and strain to extract the tamarind water, then use as directed.

How spicy is this dish?

The spiciness depends on the number of bird’s eye chilies used. Adjust according to your tolerance, and remember that removing the seeds reduces heat.

Is this dish suitable for gluten-free diets?

Yes, if you use gluten-free soy sauce or tamarind paste without additives containing gluten. Always check labels to ensure compliance.

Conclusion

Asem Asem Buncis Daging Sapi exemplifies the rich tapestry of Indonesian flavors, with its perfect balance of sour, sweet, and spicy elements. This hearty stew is more than just comfort food; it’s a celebration of bold spices and vibrant ingredients that come together to create a truly memorable dish. By mastering this recipe, you bring a piece of Indonesia into your kitchen, offering your family an authentic culinary experience grounded in tradition yet adaptable to your taste preferences. Whether served over steaming rice or enjoyed on its own, this dish promises a satisfying and flavorful journey with every serving. Remember, the key to perfecting this stew lies in patience and tasting as you go, ensuring each ingredient harmonizes beautifully. Happy cooking, and may this Indonesian classic become a staple in your culinary repertoire.

References

1. “Indonesian Food & Cooking” by Sri Owen – A comprehensive guide to Indonesian cuisine.
2. Authentic recipes from Indonesian culinary traditions, sourced from local chefs and culinary experts.