Tongseng Sapi Mercon: A Spicy Indonesian Beef Stew
Ingredients:
- Beef (enough for your needs) – ideally, use fatty cuts for richer flavor, but tender cuts like inside round can also be used
- 7 stalks lemongrass (preferably small ones)
- 5 bay leaves
- 8 cloves garlic
- 7 shallots
- 2 tomatoes
- 50 red bird’s eye chilies
- 4 candlenuts
- 1/2 thumb-sized piece of ginger
- 1 segment of galangal (about the size of your thumb)
- 1/2 thumb-sized piece of turmeric
- Cabbage (quantity as desired)
- 1 teaspoon ground coriander
- 2 tablespoons coconut milk (Kara brand or equivalent)
- Scallions (quantity as desired)
- Sugar (to taste)
- Salt (to taste)
- Black pepper (to taste)
- Beef seasoning or stock powder (to taste)
- Soy sauce (optional, for extra flavor)
Instructions:
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Prepare the Beef:
- Clean and cut the beef into bite-sized cubes. Set aside. For a richer flavor, use a fatty cut of beef, but lean cuts like inside round can also work well.
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Blend the Spices:
- Wash and prepare all the spices. In a blender, combine 40 of the red bird’s eye chilies, garlic, shallots, ginger, galangal, candlenuts, and turmeric. Blend until smooth, adding a bit of oil to facilitate blending if necessary.
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Prepare the Aromatics:
- Bruise the lemongrass stalks with the side of a knife to release their flavor. Dice the tomatoes and slice the scallions. Chop the cabbage according to your preference. Set all these ingredients aside.
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Cook the Spices:
- Heat some oil in a pan. Add the blended spice mixture and cook until the oil starts to separate from the spices. Add the lemongrass stalks, bay leaves, the remaining red chilies, and ground coriander. Stir and cook until the mixture is fragrant and cooked through.
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Add the Beef:
- Add the beef cubes to the pan, stirring to coat them evenly with the spice mixture. Cook until the beef starts to release its fat and is well-browned.
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Simmer the Stew:
- Once the beef is browned and the fat is released, pour in enough water to cover the beef. Stir and bring to a boil. Reduce the heat and let it simmer until the beef is tender.
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Add the Coconut Milk and Seasonings:
- When the beef is tender, add the coconut milk and black pepper. Stir well. Season with salt, sugar, and beef seasoning or stock powder according to your taste. Let it simmer for a few more minutes.
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Finish the Dish:
- Add the tomatoes, scallions, and cabbage to the stew. Cook until the cabbage is tender and everything is well combined. Adjust seasoning as needed.
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Serve:
- Once the flavors are well melded and the dish has reached your desired consistency, your Tongseng Sapi Mercon is ready to serve. Garnish with additional scallions if desired.
Enjoy this spicy Indonesian beef stew with steamed rice for a hearty and flavorful meal.
