Spicy Indonesian Beef Tendon Stew with Green Chilies

Spicy Beef Tendon Stew with Green Chilies (Kikil Sapi Cabe Ijo)

Ingredients:

• 1/2 kg beef tendon, cut into cubes
• For the spice paste:
  • 6 red chilies
  • 5 shallots
  • 2 cloves garlic
  • 3 candlenuts
  • 5 green chilies, sliced
• 2 bay leaves
• 1 kaffir lime leaf (optional)
• Salt, to taste
• Flavor enhancer (optional)

Instructions:

1. Prepare the Beef Tendon:

   • Cut the beef tendon into 1-inch cubes, ensuring they are uniform for even cooking.

2. Make the Spice Paste:

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   • Blend the red chilies, shallots, garlic, and candlenuts into a smooth paste.

3. Cook the Spice Paste:

   • In a large pot or deep skillet, heat a splash of oil over medium heat.
   • Add the spice paste and sauté until fragrant, stirring occasionally to prevent burning.

4. Simmer the Stew:

   • Pour in enough water to cover the beef tendon cubes.
   • Add the bay leaves and kaffir lime leaf (if using).
   • Bring the mixture to a boil, then reduce the heat to a simmer.

5. Add the Beef Tendon:

   • Once the spice mixture has come to a simmer, add the beef tendon cubes.
   • Allow the stew to cook gently, uncovered, for about 1 to 1.5 hours, or until the tendon is tender and cooked through.

6. Finish the Dish:

   • Add the sliced green chilies to the pot.
   • Season with salt and a flavor enhancer, if desired.
   • Stir well and cook for an additional 10 minutes to allow the flavors to meld.

7. Serve:

   • Taste and adjust seasoning if necessary.
   • Serve hot with steamed rice for a complete meal.

Enjoy this flavorful Indonesian beef tendon stew with its rich, spicy flavors and tender texture.