Gangang Darat - seasoned stewed beef with cassava

Ingredients

• 500 gbeef brisket
• 300 gcassava
• 750 mlwater
• 2Indonesian bay leaves (daun salam)
• 3candlenuts
• 2 cmturmeric
• 2 cmkencur
• 1 tbspgrated coconut, toasted
• 1 tsppepper
• ½ tspterasi (fermented shrimp paste)
• 9 clovesgarlic
• 5 cmgalangal
• 1 tspsalt

Instructions

1. 1

   Prepare the ingredients

   Peel the cassava and cut it into cubes. Cut the beef into cubes, then pound or grind the candlenuts, turmeric, kencur, toasted coconut, pepper, terasi, garlic, galangal and salt into a paste.

2. 2

   Cook the beef

   Bring the 750 ml water to the boil in a pan. Add the beef and cook until tender.

3. 3

   Add cassava

   Add the spice paste, Indonesian bay leaves and cassava. Continue cooking until everything is done, then serve.

What is Gangang Darat?

Gangang Darat is an Indonesian-style seasoned stew combining beef, cassava and a ground spice mixture. This version cooks the beef in water before adding the spices and cassava, so the ingredients finish together in a savoury broth.

The recipe’s Indonesian flavours come from ingredients such as kencur, galangal, candlenuts and daun salam. The name and ingredients point to an Indonesian dish, while this particular recipe keeps the method simple and one-pot.

Nutrition and macros by portion

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

The cassava provides most of the carbohydrate, while the beef supplies protein and contributes fat; the toasted coconut also adds some fat. Serve a portion with plenty of non-starchy vegetables to balance the meal.

Building the spice paste

Whole aromatics: pound or grind the candlenuts, turmeric, kencur, garlic and galangal until they form a paste. A fairly even grind helps distribute their flavours through the broth.

Toasted coconut: include it in the paste with the pepper, terasi and salt. It adds a lightly nutty note alongside the fragrant roots and savoury fermented shrimp paste.

Cooking the beef

Beef brisket: cut it into even cubes so the pieces cook at a similar rate. The recipe calls for cooking the meat until tender before adding the cassava and paste.

Gentle cooking: once the water boils, keep the beef cooking until it is tender rather than relying on the stated 60-minute total time alone. The time needed can vary with the size of the cubes and the cut.

Getting the cassava tender

Even cubes: cut the peeled cassava into similarly sized pieces to help them cook evenly. Add them only after the beef has become tender, as directed.

Doneness: the cassava should be tender when pierced and the beef should be easy to bite. Continue cooking if either still feels firm.

Working with Indonesian aromatics

Daun salam: these are Indonesian bay leaves, distinct from the European bay leaves commonly sold in British shops. They lend a subtle aromatic quality to the stew.

Kencur and galangal: both are aromatic roots used in Indonesian cooking, but they are not interchangeable in flavour. If you can, seek them out fresh or frozen from an Indonesian or Asian grocer.

How to serve it

Serve the beef and cassava hot with some of the seasoned cooking liquid in each bowl. The cassava makes the stew substantial, while the broth carries the spice-paste flavours.

For a balanced meal, add a green vegetable or a crisp salad on the side. Keep any additional seasoning separate so diners can adjust their bowls to taste.

Recipe notes & tips

• Cut the beef and cassava into similarly sized cubes for more even cooking.
• Grind the spice ingredients into a paste before they go into the pan.
• Use Indonesian bay leaves (daun salam) if available rather than assuming ordinary bay leaves are identical.
• Check the beef and cassava for tenderness before serving, as cooking time can vary.
• Taste the broth before serving and adjust the seasoning only if needed.

Variations

• Add chilli: pound a fresh chilli with the other paste ingredients for extra heat.
• Use beef shin: swap it for brisket, allowing enough time for the meat to become tender.
• Add greens: stir in leafy greens near the end so they wilt without overcooking.
• Serve with rice: offer steamed rice alongside for a more filling meal.
• Adjust the broth: use a little less cooking liquid in the bowl if you prefer a thicker serving.

Common mistakes to avoid

• Uneven cubes: pieces cook at different rates; cut the beef and cassava to a similar size.
• Adding cassava too soon: it may become very soft before the beef is tender; follow the recipe and add it after the beef.
• Roughly ground paste: large pieces can make the seasoning uneven; grind the aromatics thoroughly.
• Stopping by the clock: beef brisket may need more or less time; check tenderness rather than relying only on 60 minutes.
• Confusing the leaves: European bay leaves are not the same as daun salam; use Indonesian bay leaves when possible.

How to store

Cool leftovers promptly, then refrigerate in a covered container and eat within 3 days. Reheat thoroughly in a pan, adding a splash of water if the broth has reduced; check that the beef and cassava are hot throughout.

Frequently asked questions