Pindang Daging Belitung - seasoned stewed beef

Ingredients

• 500 gbeef
• 7shallots
• 5 clovesgarlic
• 5 cmgalangal
• 2 cmturmeric
• 1lemongrass stalk, white part
• 5 cmfresh ginger
• 22.5 ml (1½ tbsp)palm sugar
• 5 ml (1 tsp) tamarind paste mixed with 15 ml (1 tbsp) watertamarind mixture
• 1star anise
• 5cloves
• 30 ml (2 tbsp)kecap manis (Indonesian sweet soy sauce)
• 300 mlwater
• 60 ml (4 tbsp)butter
• 45 ml (3 tbsp)oil
• 5 ml (1 tsp)black pepper
• ½nutmeg
• 3 cmcinnamon
• 1cardamom
• 30 ml (2 tbsp)coriander seeds
• 5 ml (1 tsp)salt
• 1mace

Instructions

1. 1

   Prepare ingredients

   Cut the beef into slices about 2 cm thick. Thinly slice the shallots, garlic, galangal, turmeric and ginger, and finely chop the lemongrass. Pound or grind the pepper, nutmeg, cinnamon, cardamom, coriander, salt and mace into a paste.

2. 2

   Fry the aromatics

   Heat the oil and 1 tbsp of the butter in a pan. Add the shallots, garlic, galangal, turmeric, lemongrass, ginger and spice paste, then fry for 5 minutes.

3. 3

   Marinate and simmer

   In a bowl, combine the fried mixture with the beef, remaining butter, palm sugar, tamarind mixture, star anise, cloves and kecap manis. Leave to marinate for at least 30 minutes. Heat the water in a pan, add the beef and its marinade, and cook until the meat is tender. Serve.

What is Pindang Daging Belitung?

Pindang Daging Belitung is a seasoned beef stew associated with Belitung, an island in Indonesia. Its flavour brings together sweet soy, tamarind and a warm, aromatic spice paste.

This version builds flavour by frying the aromatics and spices before marinating the beef with them. The meat then simmers in water until tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Beef supplies most of the protein, while the palm sugar and kecap manis contribute carbohydrates. Butter and oil provide most of the fat; serve the stew with vegetables and a measured portion of rice for a more balanced plate.

The aromatics and spice paste

Fresh aromatics: Shallots, garlic, galangal, turmeric, lemongrass and ginger make the base. Slice them thinly so they fry evenly and release their fragrance.

Ground spices: Pepper, nutmeg, cinnamon, cardamom, coriander, salt and mace are pounded or ground together. A fairly even paste helps the seasoning spread across the beef.

Build flavour before simmering

Frying: Cook the aromatics and spice paste in oil and a little butter for the full 5 minutes. Keep them moving and use moderate heat so they become fragrant without scorching.

Marinating: The recipe calls for at least 30 minutes with the beef, butter, palm sugar, tamarind, whole spices and kecap manis. This gives the meat time to take on the seasoning before it goes into the pan with water.

Look for tender beef

Slice thickness: Cut the beef into pieces about 2 cm thick, as directed, so the pieces cook at a similar rate. The recipe does not specify a simmering time, so use tenderness rather than the clock as your cue.

Doneness: Keep the meat cooking until it is tender when pierced. If it is still firm, continue simmering and check it again.

Serve with something to soak up the sauce

Rice: Plain steamed rice is a natural partner for the sweet, tangy and spiced cooking liquid. Spoon some of the sauce over the rice when serving.

Fresh sides: A simple vegetable side can bring freshness alongside the rich beef. Keep its seasoning mild so it does not compete with the spice mixture.

Recipe notes & tips

• Grind the whole spices just before cooking for a more fragrant paste.
• Cut the beef into similarly thick slices so they cook more evenly.
• Fry the spice mixture for the full 5 minutes, stirring to prevent it catching.
• Allow at least 30 minutes for the beef to marinate.
• Check the beef for tenderness during simmering rather than relying on a fixed cooking time.

Variations

• Gentler spice: Reduce the black pepper slightly if you prefer a milder stew.
• More tang: Add a little extra tamarind mixture for a sharper note.
• More aromatic: Bruise the lemongrass before chopping it to help release its fragrance.
• Beef cut: Use a stewing cut and simmer until tender.
• Rice pairing: Serve with steamed rice to make a more substantial meal.

Common mistakes to avoid

• Scorching the spices: Stir regularly and keep the heat moderate while frying.
• Uneven slices: Cut the beef to a consistent 2 cm thickness for more even cooking.
• Rushing the marinade: Leave the beef for at least 30 minutes as the recipe directs.
• Stopping too soon: Continue simmering if the beef is still firm when pierced.
• Over-seasoning the side: Keep accompanying vegetables simply seasoned so the stew remains the focus.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions