Tangy beef stew

Tangy beef stew

Semur daging

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From
South East Asian Food

Ingredients

Quantity Ingredient
1 tablespoon vegetable oil
1kg stewing beef, cut into cubes or 4 x 4 cm slices, 1/2 cm thick
3 tablespoons javanese soya sauce
or 2 tablespoons dark soya sauce and 1 tablespoon palm or brown sugar
1cm slice fresh ginger, bruised
2 whole cloves
1 teaspoon grated nutmeg
1 small cinnamon stick, about 2.5 cm
salt, to taste
3 small potatoes, quartered, (optional)
1 tomato, cut into 8 wedges
lime juice, to taste
2 red chillies, sliced in rounds

Paste spices

Quantity Ingredient
3 small garlic cloves, smashed and chopped
5 shallots, finely chopped
good pinch pepper

Method

  1. Grind the paste spices finely. Heat the oil in a pan and fry the mixture until it smells cooked. Add the meat and stir-fry until it changes colour and is well coated with the spices. Add the Javanese soya sauce, enough water to cover, ginger, cloves, nutmeg, cinnamon stick and salt. Put on the lid and simmer until the meat is half tender (about one hour). Add potatoes if you wish and cook them, finally adding the tomato and the lime juice, with more water if you need it. Dish into a bowl and garnish lightly with the chillies.
Tags:
SBS
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