Description
Daging Bali (Balinese Beef Stew) features tender beef simmered in a rich, mildly spicy sauce with sweet soy sauce, coconut milk, and warm spices.
Ingredients
Units
Scale
- 2 lb chuck beef roast, cut into large chunks
- 2/3 cup coconut milk
- 3 garlic cloves
- 3 shallots
- 2 red chili pepper (such as a jalapeño)
- 2 salam leaves (Indonesian bay leaves), optional
- 1 tomato
- 1 stalk lemongrass (or 1 tablespoons lemongrass paste), optional
- 1/2 lemon
- 5 tablespoons kecap manis or sweet soy sauce
- 1 teaspoon ground galangal
- 1 teaspoon shrimp paste (trassi)
- 1 teaspoon ground ginger
- Vegetable oil
Instructions
- Cook the 2 lb chuck beef roast, cut into large chunks, and season all over with salt. Heat a splash of sunflower oil in a large pot and brown the beef on all sides.
- In a food processor, blend 2 to 3 roughly chopped shallots, 3 garlic cloves, 1 to 2 red chili peppers (including the seeds), 1 teaspoon ground ginger, 1 teaspoon ground galangal (if unavailable, use an extra teaspoon of ground ginger), 1 teaspoon shrimp paste (trassi), and 1 small tomato, chopped and seeded, into a smooth spice paste (bumbu).
- Add the bumbu to the pot with the beef and cook for a few minutes, stirring regularly.
- Add the juice of 1/2 lemon and about 5 tablespoons kecap manis or sweet soy sauce (see above for a subsitute). Stir well to coat the beef.
- Pour in 2/3 cup coconut milk and 3/4 cup plus 2 tablespoons water. Add 1 bruised stalk of lemongrass and optional 2 salam leaves (Indonesian bay leaves). Bring to a gentle simmer and cook for at least 2 1/2 hours.
- For a thicker sauce, remove the lid during the last 30 minutes of cooking, stirring occasionally.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Sautéing, Slow Cooking
- Cuisine: Indonesian