Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, 'indonesian' beef stew. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Empal gentong beef stew recipe can be cooked by yourself. Complete with explanations simple and easy to understand. This meal is from Cirebon, West Java. Video cooking demonstration and recipe for Indonesian Beef Stew Made in the Pressure Cooker.
'Indonesian' beef stew is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. 'Indonesian' beef stew is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have 'indonesian' beef stew using 12 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make 'Indonesian' beef stew:
- Prepare 2 small onions
- Take 1 glove of garlic
- Get 2 tbs butter
- Take 400 g beef, rib or other stew cuts
- Prepare 100 ml red wine
- Prepare 100 ml water
- Make ready 5 tbs ketjap (or soy sauce)
- Prepare 3 thyme springs (or 1tbs dried thyme)
- Get 2 bayleafs
- Get 4 cloves
- Prepare 2 tbs tomato ketchup
- Prepare 1 tbs potato starch (or general binding agent)
Cook up this Special Beef Stew for a hearty meal for the family. Enjoy this Indonesian favourite with rice or crusty bread. Brought to you by Asian Inspirations. This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W.
Steps to make 'Indonesian' beef stew:
- Roughly chop the onions and peel the garlic.
- Season the beef generously on both sides with salt and pepper.
- On medium heat melt some butter and start cooking the onions and the garlic. Use a garlic press, or mince the garlic.
- When the onions are halfway there, make room for the beef. You could do this in stages, but why bother…
- Brown the beef on both sides. Render out as much fat as you can.
- Pour the ketjap over the meat and give it a minute to boil and let it flavor the beef. Don't let it evaporate completely though. Don't worry if it is too much or too little, you can adjust for salt with the final seasoning.
- From the side of the pan, add the wine and the water. It should just cover the meat, depending on the size of the pan.
- Add the spices and the tomato ketchup and stir till combined.
- Cover and let simmer for at least 4 hours. Check every hour or so for liquid, and add water if it appears to become dry. Also turn the beef over to help even cooking. It may fall apart already, that is fine.
- After this time break up the beef into chunks of your desired size. And remove the thyme springs and bayleafs.
- Mix the potato starch with a teaspoon of cold water and mix it up, before stirring it through the stew. Taste and add salt and pepper to taste.
- Serve with fries, potatoes, rice or just plain. And don't forget to eat some vegetables as well.
Brought to you by Asian Inspirations. This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W. Rendang is a traditional spicy beef dish popular in Malaysia, Indonesia and other parts of South East Asia. Chef Rich Harris shows you how to make it in this episode of Asian Bites. Beef Rendang - the best and authentic beef rendang recipe online!
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