Tangy Indonesian Beef Stew with Starfruit and Spicy Chilies

Asem Asem Daging Sapi: A Tangy Indonesian Beef Stew

Ingredients:

• 1 kg beef, cut into chunks
• 6 Patikala (also known as belimbing wuluh or starfruit)
• 6 bird’s eye chilies (cabe rawit)
• 1 ½ tablespoons beef seasoning (Masako Sapi)
• Salt to taste
• 1 teaspoon black pepper
• 2 stalks lemongrass, bruised
• 3 tablespoons cooking oil
• 1 liter water (or more as needed)
• For the spice paste:
  • 5 cloves garlic
  • 4 shallots
  • 3 tomatoes
  • 2 curly chilies

Instructions:

1. Prepare the Beef:
   In a large pot or pressure cooker, combine the beef chunks, bruised lemongrass, shallots, garlic, and Patikala (starfruit). Add water to cover the ingredients. Bring to a boil over medium heat, then reduce to a simmer. If using a pressure cooker, cook until the beef is tender. If using a regular pot, simmer until the beef is tender and cooked through.

2. Season the Broth:
   Once the beef is cooked and tender, add the beef seasoning (Masako Sapi), black pepper, and salt to taste. Stir well and adjust the seasoning if needed.

3. Prepare the Spice Paste:
   While the beef is cooking, heat the cooking oil in a separate pan over medium heat. Add the curly chilies, bird’s eye chilies, tomatoes, garlic, and shallots. Sauté until fragrant and the tomatoes are softened.

4. Combine and Simmer:
   Transfer the prepared spice paste into the pot with the beef. Stir to combine and allow the mixture to simmer for about 10 minutes or until the flavors meld together and the beef is completely tender.

5. Finish and Serve:
   Check the seasoning one last time and adjust if necessary. Once the stew has reached your desired consistency and the beef is very tender, remove from heat. Serve hot and enjoy the tangy, flavorful Indonesian beef stew.

This Asem Asem Daging Sapi combines the rich flavors of beef with the tangy zest of Patikala and aromatic spices, creating a dish that’s both comforting and vibrant. Perfect for a hearty meal!