Tengkleng Daging Sapi: A Flavorful Indonesian Beef Stew
Tengkleng Daging Sapi is a traditional Indonesian beef stew that tantalizes the taste buds with a harmonious blend of aromatic spices and rich coconut flavors. Originating from Java, this dish is renowned for its complex yet comforting flavors, making it a beloved choice for family gatherings and festive occasions. Here’s a detailed recipe to help you recreate this delightful stew in your own kitchen.
Ingredients:
For the Beef Stew:
- 1/4 kg thinly sliced beef
Aromatic Spices (Bumbu Cemplung):
- 1 stalk lemongrass (daun sereh), bruised
- 2 kaffir lime leaves (daun jeruk)
- 1 bay leaf (daun salam)
- 1 clove
- 1 small piece of cinnamon stick (kayu manis)
- 1 star anise (bunga lawang)
- 3 cloves garlic (bawang putih)
- 6 shallots (bawang merah)
- 3 cm fresh turmeric (kunyit)
- 1 piece of ginger (jahe)
- 1 cardamom pod (kapulaga)
- 1/4 teaspoon cumin seeds (jinten)
- Coriander seeds (ketumbar), to taste
Ground Spices (Bumbu Halus):
- 3 candlenuts (kemiri)
Vegetables:
- Shredded cabbage (kol)
- Long beans (kacang panjang)
- Carrots, sliced (optional)
Additional Ingredients:
- 200 ml thin coconut milk (santan encer)
- 300 ml thick coconut milk (santan kental)
- 1 tomato, sliced
- Red chili peppers (cabe rawit), to taste
- Palm sugar (gulmer), to taste
- Salt (gulgar), to taste
Instructions:
-
Prepare the Spice Paste:
Begin by making the spice paste. In a mortar and pestle or blender, grind together the candlenuts, garlic, shallots, turmeric, and ginger until you achieve a smooth and fragrant paste. This blend is crucial as it forms the base of the stew’s flavor. -
Sauté the Spices:
In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the ground spice paste along with the aromatic spices—lemongrass, kaffir lime leaves, bay leaf, clove, cinnamon stick, star anise, cardamom, cumin seeds, and coriander seeds. Sauté the mixture until it becomes aromatic and the spices are well toasted, about 3-5 minutes. -
Cook the Beef:
Add the thinly sliced beef to the pot. Stir well to coat the meat with the spice paste and cook until the beef begins to brown. Pour in enough water to cover the beef, and bring the mixture to a boil. Reduce the heat to a simmer and cook until the beef is partially tender. -
Incorporate Coconut Milk:
Once the beef is starting to tenderize, add the thin coconut milk. Continue to simmer the stew, allowing the coconut milk to infuse the flavors and the liquid to reduce slightly. -
Season the Stew:
Add palm sugar (gulmer) and salt (gulgar) to taste. Stir well to ensure that the seasoning is evenly distributed throughout the stew. -
Add Vegetables:
Stir in the shredded cabbage, long beans, and sliced carrots (if using). Allow the vegetables to cook until they are tender but still crisp. Add the thick coconut milk and continue to cook until the stew thickens and the flavors meld together beautifully. -
Final Touches:
Incorporate the sliced tomato and red chili peppers (cabe rawit). Adjust the seasoning as needed. Let the stew simmer for a few more minutes, allowing all the ingredients to fully combine and the flavors to develop. -
Serve:
Once the beef is tender, the vegetables are cooked to your liking, and the flavors have melded together, remove the pot from heat. Serve the Tengkleng Daging Sapi hot, garnished with additional fresh herbs or chili if desired.
Tips for the Perfect Tengkleng Daging Sapi:
- Balance the Flavors: Adjust the amount of palm sugar and salt to balance the sweetness and saltiness of the stew according to your taste preferences.
- Texture Matters: If you prefer a thicker stew, let it simmer a bit longer to reduce the liquid, or use less thin coconut milk.
- Customizable Vegetables: Feel free to experiment with other vegetables according to what’s in season or your personal preference.
Enjoy this rich and aromatic Indonesian beef stew, a dish that not only provides comfort but also offers a taste of traditional Indonesian culinary heritage. Perfect for sharing with family and friends, Tengkleng Daging Sapi is sure to become a favorite in your recipe repertoire.
