Spicy Indonesian Beef Dendeng with Tamarind

Dendeng Sapi Basah Recipe

Ingredients:

• 500 grams beef (preferably shank for better flavor)
• 1 tablespoon tamarind paste (diluted with water)
• 1 thumb-sized piece of ginger
• For the sambal seasoning:
  • 250 grams red curly chilies (approximately 20 pieces)
  • 4-6 shallots
  • Sugar to taste
  • Salt to taste
  • Beef stock seasoning (optional)

Instructions:

1. Prepare the Beef:

   • Begin by boiling the beef along with the ginger and tamarind water until tender. If using a pressure cooker, this will take about 30 minutes. For a conventional pot, expect approximately 2 hours of cooking time. The goal is to make the beef tender enough to shred easily.

2. Make the Sambal:

   • While the beef is cooking, prepare the sambal seasoning. Boil the red chilies and shallots for about 10 minutes until softened.
   • Once boiled, blend or pound the chilies and shallots into a coarse paste. The texture should be slightly chunky rather than completely smooth.

3. Cook the Sambal:

   • Heat some oil in a pan and sauté the sambal paste until aromatic.
   • Season with sugar, salt, and, if desired, a pinch of beef stock seasoning for extra flavor.

4. Combine Beef and Sambal:

   • Add the cooked beef along with a bit of its cooking broth to the pan with the sambal. Stir well to combine, and cook until the mixture starts to dry out slightly, allowing the flavors to meld together.

5. Serve:

   • Serve the Dendeng Sapi Basah while it’s still warm. Enjoy it as a savory accompaniment to your favorite dishes or as a flavorful standalone treat.

This traditional Indonesian dish offers a delightful blend of savory and spicy flavors, perfect for those who enjoy bold and aromatic cuisine.