Daging Batokok Siram Acar - fried braised beef with acar

Ingredients

• 750 gbeef tenderloin
• 2 tspsalt
• 3 clovesgarlic
• as neededwater
• as neededoil, for frying
• 7shallots
• 3green lomboks
• 15red rawits
• 150 ggreen tomatoes
• ½ tsppepper
• 1 tspsalt
• 1 tsppalm sugar
• juice of 10limes
• 100 mlhot oil

Instructions

1. 1

   Prepare the vegetables

   Finely chop the garlic and slice the shallots. Cut the green lomboks into diagonal rings and the red rawits into pieces, then slice the green tomatoes thinly.

2. 2

   Braise the beef

   Put the beef in a pan with the salt, garlic and enough water to cook it. Heat and cook until the beef is tender and the liquid has been absorbed.

3. 3

   Pound the beef

   Take the beef out of the pan and cut it into 4 × 5 cm slices. Gently pound the pieces with a meat mallet.

4. 4

   Fry the beef

   Heat oil in a pan and fry the beef until its outside is slightly dry. Transfer it to a serving platter.

5. 5

   Mix the acar

   Mix the shallots, lomboks, rawits, green tomatoes, pepper, salt and palm sugar. Stir in the hot oil, followed by the lime juice.

6. 6

   Serve with acar

   Spoon the acar over the beef and serve.

What is daging batokok?

Daging batokok is an Indonesian beef dish associated with Minangkabau cooking from West Sumatra. The name refers to the meat being pounded, which helps tenderise it before frying.

Here, braising makes the beef tender, while a brief fry dries and colours the outside. Acar, a tangy Indonesian-style relish, brings heat and acidity to balance the rich meat.

Nutrition and macros by portion

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

The beef supplies most of the protein, while the palm sugar and vegetables contribute some carbohydrates; the frying and hot oil account for much of the fat. Serve with a moderate portion of rice and a generous amount of fresh vegetables to round out the plate.

The beef and its braising liquid

Tenderloin: this lean, naturally tender cut suits the short braise and quick fry. Keep the pieces fairly even so they cook at a similar rate.

Water: use enough to cook the meat, then let it reduce until absorbed as the method specifies. Keep an eye on the pan towards the end so the beef does not catch.

Pounding before frying

Even pieces: cut the cooked meat into slices about 4 × 5 cm before pounding. This gives you pieces that are manageable to serve and exposes more surface for frying.

Gentle pressure: use a meat mallet to work the slices without pulverising them. The aim is tender, flattened meat that still holds together.

Building the acar

Chillies: lomboks and rawits bring the relish its heat. Slice them as directed, and mix them thoroughly with the shallots and tomatoes so the seasoning is distributed.

Hot oil and lime: stir the hot oil into the relish before adding the lime juice. The lime gives the mixture its sharp finish, so add it after the oil as in the recipe.

Getting the texture right

Tender beef: the meat should be easy to cut or pull apart after braising. If it is still firm, continue cooking until tender, checking that the pan has not dried out too early.

Lightly dry exterior: fry the pounded beef until the surface feels slightly dry rather than cooking it until hard. Serve soon after topping so the acar stays fresh and lively.

Serving the dish

Rice: steamed rice makes a straightforward accompaniment and catches the lime-spiked juices from the acar. Add it alongside the beef rather than mixing it into the platter.

Fresh sides: serve with simply cooked greens or sliced cucumber for a contrasting, cooling element. Keep extra acar at the table for anyone who wants more heat or acidity.

Recipe notes & tips

• Cut the beef into similarly sized pieces so they braise evenly.
• Watch the pan closely as the braising liquid nears absorption.
• Pound the meat gently so the slices remain intact.
• Fry in batches if needed to avoid crowding the pan.
• Taste the acar before serving and adjust the balance with the listed seasonings.
• Spoon the relish over the beef just before serving.

Variations

• Milder acar: use fewer rawits for a less fiery topping.
• Extra tang: add more lime juice to taste.
• More tomato: increase the green tomatoes for a juicier relish.
• Different beef cut: use another tender braising-friendly cut and cook until tender before pounding.
• Rice plate: serve with steamed rice and simply cooked greens.

Common mistakes to avoid

• Dry braise: keep watch as the water reduces so the beef does not scorch.
• Uneven pieces: cut the beef to a similar size for more consistent cooking.
• Over-pounding: use measured pressure so the slices do not break apart.
• Crowded frying pan: fry in batches so the beef can dry and colour rather than steam.
• Acar added too early: top the beef shortly before serving to preserve the relish's fresh texture.

How to store

Refrigerate the beef and acar separately in covered containers for up to 3 days. Reheat the beef in a pan until hot, then add the cold acar just before serving.

Frequently asked questions