Country: Indonesia Region / Locale: Jakarta Servings: Serves 4

Ingredients

• beef chuck – 500 g / 1.1 lbs
• water – 1.5 liters / 6 cups
• lemongrass, bruised – 1 stalk
• bay leaves – 2
• lime leaves – 3
• coconut milk – 400 ml / 1.7 cups
• garlic, minced – 4 cloves
• shallots, minced – 6
• ginger, sliced – 1 inch
• galangal, sliced – 1 inch
• coriander powder – 1 teaspoon
• cumin powder – 1/2 teaspoon
• black pepper – 1/2 teaspoon
• salt – to taste
• fried shallots – for garnish
• spring onions, chopped – 2
• tomatoes, diced – 2
• lime, cut into wedges – 1

Instructions

1. In a large pot, add water and bring to a boil. Add beef chuck, lemongrass, bay leaves, and lime leaves. Simmer until the beef is tender, about 1 hour.
2. Remove beef and cut it into bite-sized pieces. Set aside.
3. In a pan, heat some oil and sauté garlic, shallots, ginger, galangal, coriander powder, cumin powder, and black pepper until fragrant.
4. Add the sautéed spices to the beef broth, and return the beef pieces to the pot.
5. Pour in coconut milk and stir well. Simmer for another 15 minutes.
6. Season with salt to taste. Serve hot, garnished with fried shallots, spring onions, tomatoes, and lime wedges.

Substitutions

• beef chuck -> chicken thigh
• coconut milk -> evaporated milk
• lemongrass -> lemongrass paste

Enhancements in the Next Evolution

• Use bone-in beef for a richer broth.
• Add potatoes sliced into cubes for extra heartiness.
• Include a splash of kaffir lime juice for additional freshness.