Oseng Sapi Mercon
Ingredients:
- 400 grams beef with some fat
- 3 kaffir lime leaves
- 2 bay leaves
- 2 slices galangal, bruised
- 1 stalk lemongrass, bruised
- 2 tablespoons shaved palm sugar
- 1 teaspoon beef bouillon powder
- Salt and pepper to taste
- 250 ml water
- 8 whole red bird’s eye chilies
- 3/4 tablespoon sweet soy sauce
For the Spice Paste:
- 70 grams red bird’s eye chilies
- 70 grams red chilies
- 8 shallots
- 5 garlic cloves
- A slice of ginger
Steps:
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Prepare the Spice Paste: Begin by grinding the red bird’s eye chilies, red chilies, shallots, garlic cloves, and ginger into a smooth paste using a food processor or mortar and pestle.
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Sauté the Aromatics: Heat a little oil in a pan over medium heat. Add the spice paste, along with the bruised galangal, bay leaves, lemongrass, and kaffir lime leaves. Sauté until the paste is fragrant and the oil starts to separate from the spices.
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Cook the Beef: Add the beef to the pan and stir until it changes color. Pour in the water and bring it to a boil. Once boiling, add the shaved palm sugar, salt, pepper, beef bouillon powder, and sweet soy sauce. Stir well to combine.
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Simmer: Allow the mixture to simmer, uncovered, until the beef is tender and the sauce has reduced significantly, but not completely dry. This should take about 30-40 minutes. Adjust the seasoning if necessary.
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Final Touch: Add the whole red bird’s eye chilies towards the end of cooking and simmer for another 5 minutes until they soften slightly.
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Serve: Once the beef is fully cooked and the sauce has thickened, remove from heat and serve hot with steamed rice.
Enjoy your delicious and spicy Oseng Sapi Mercon, a delightful Indonesian dish that packs a punch!
