Spicy Beef Ribs and Tendon Stew with Coconut Milk

Ingredients

• 1 kg beef ribs and tendon
• 1/2 head of cabbage
• 2 fresh tomatoes
• 2 tablespoons thick coconut milk (such as Kara brand)
• Cooking oil, as needed
• 1 tablespoon palm sugar
• 2 liters water
• Aromatic spices:
  • 5 kaffir lime leaves
  • 2 bay leaves
  • 2 stalks lemongrass
  • 1 thumb-sized piece of ginger
  • 1 thumb-sized piece of galangal
• Spice paste:
  • 10 shallots
  • 6 cloves garlic
  • 1/2 teaspoon black pepper
  • 1 teaspoon coriander seeds
  • 1 candlenut (optional, can be added for extra flavor)
  • 1 thumb-sized piece of turmeric
  • 4 red chilies (or more, to taste)
  • 6 bird’s eye chilies (or more, to taste)

Steps:

1. Begin by briefly boiling the beef ribs and tendons in a pot of water until it almost reaches a boil (about 10 minutes). Discard this water and set the meat aside.

2. In a clean pot, bring a new batch of water to a boil and add the beef ribs and tendons. Cover and cook under pressure for about 15-20 minutes, or until the meat is tender. Once cooked, set aside.

3. Prepare the spice paste by blending together the shallots, garlic, black pepper, coriander seeds, candlenut (if using), turmeric, red chilies, and bird’s eye chilies until smooth.

4. In a separate pan, heat some cooking oil over medium heat. Sauté the spice paste along with the aromatic spices (kaffir lime leaves, bay leaves, lemongrass, ginger, and galangal) until fragrant.

5. Add the palm sugar to the pan and stir until it is well combined with the spice mixture.

6. Incorporate the beef ribs and tendons into the pan along with some of the reserved cooking water. Continue to cook until the liquid reduces slightly.

7. Stir in the thick coconut milk, making sure to mix well to avoid the coconut milk from curdling. Cook for a few more minutes.

8. Add the chopped cabbage and tomatoes to the pan. Cook briefly, just until the cabbage is tender and the tomatoes are softened.

9. Remove from heat and garnish with crispy shallots for added texture and flavor.

10. Serve hot and enjoy this flavorful and hearty dish.

This recipe brings together tender beef ribs and tendon in a spicy, aromatic stew with a creamy coconut milk base, perfect for a comforting meal.