Daging Panggang - aromatic spiced roast beef

Ingredients

• 500 gbeef shank
• 1/2 tbsptamarind water
• 2shallots, thinly sliced
• 2cardamom pods
• 1star anise
• 2cloves
• 2 cmcinnamon stick
• 1lemongrass stalk
• 1 tspsalt
• 1/2 tsppepper
• 1/2 tspsugar
• 300 mlcoconut milk
• 2 tbspoil
• 3candlenuts
• 2 cmturmeric
• 2red chillies
• 4shallots
• 4garlic cloves
• 3bird’s eye chillies
• 1/2 tbspcoriander seeds
• 1/2 tspcumin
• 1/2 tspaniseed
• 2 cmginger

Instructions

1. 1

   Slice the beef

   Cut the beef into slices 0.5–1 cm thick, then slice the two shallots thinly.

2. 2

   Make the paste

   Pound or grind the candlenuts, turmeric, red chillies, shallots, garlic, bird’s eye chillies, coriander, cumin, aniseed and ginger into a fine paste.

3. 3

   Marinate the meat

   Coat the beef with the spice paste, tamarind water and salt. Leave it to marinate for at least 30 minutes.

4. 4

   Fry the aromatics

   Heat the oil in a pan. Fry the sliced shallots, cardamom, star anise, cloves, cinnamon and lemongrass for 2 minutes.

5. 5

   Brown the beef

   Add the beef and fry until browned on all sides, mixing it with the salt, pepper and sugar.

6. 6

   Simmer in coconut

   Pour in the coconut milk and simmer gently until the liquid has evaporated.

7. 7

   Finish over charcoal

   Roast the beef slowly over a charcoal fire until golden brown, frequently dripping the meat with the marinade.

What is Daging Panggang?

Daging Panggang means roast meat in Indonesian, and this version pairs beef with a fragrant spice paste and coconut milk. The combination of simmering and grilling gives the meat a layered flavour: first savoury and aromatic, then lightly smoky.

The dish draws on Indonesian cooking traditions of balancing spices, aromatics and coconut. Shank suits the slow, moist cooking stage, while the final charcoal roast adds colour and a toasted finish.

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 coconut milk and oil contribute much of the fat; the small amount of sugar and the beef’s marinade provide some carbohydrate. Serve a moderate portion with rice and a generous helping of vegetables to make a more balanced plate.

Build a rounded spice paste

The paste: Candlenuts lend body, while turmeric, ginger, garlic, shallots and chillies bring warmth and savouriness. Grind the ingredients finely so the paste coats the beef evenly.

Whole spices: Cardamom, star anise, cloves, cinnamon and lemongrass are fried separately with sliced shallots. This briefly warms their aromas in the oil before the meat goes in.

Give the beef time to marinate

The rest: At least 30 minutes lets the tamarind water and spice paste cling to the slices and season their surfaces. If preparing ahead, keep the covered beef in the fridge while it marinates.

The cut: Shank is a hardworking cut, so slice it as directed and cook it gently in the coconut milk. Keep the slices fairly even to help them cook at a similar pace.

Watch the simmer closely

The coconut milk: Let it simmer slowly rather than boil hard, stirring and turning the beef so it cooks evenly as the liquid reduces. The recipe’s cue is that the liquid has evaporated before grilling.

The transition: Once the pan is nearly dry, keep an eye on the meat so the spice paste does not catch and burn. Move on to the charcoal stage when the beef is ready for its final browning.

Finish for colour and smoke

The grill: Use a steady, moderate charcoal fire and turn the slices as needed for even golden browning. The meat should colour gradually rather than scorch on the outside.

Basting: The method calls for frequently dripping the meat with marinade as it roasts. Keep the meat moist and handle it carefully so the slices stay intact.

Plan the rest of the plate

Rice: Plain steamed rice is a natural partner for the spiced, coconut-rich beef and catches any flavourful juices.

Fresh sides: Serve with cucumber or lightly dressed greens for a crisp contrast. A simple vegetable side also balances the rich sauce without competing with the spices.

Recipe notes & tips

• Grind the spice-paste ingredients thoroughly for an even coating.
• Slice the beef to a consistent thickness so it browns evenly.
• Keep the coconut milk at a gentle simmer and turn the beef during reduction.
• Use a moderate charcoal fire to brown the meat without charring the spices.
• Prepare the rice and vegetable sides while the beef simmers.

Variations

• Milder heat: Reduce the bird’s eye chillies for a gentler spice level.
• More tang: Add a little extra tamarind water to the marinade.
• No charcoal grill: Finish the beef under a hot grill, turning it until golden.
• Fresh garnish: Serve with sliced cucumber and herbs for a cool contrast.
• Rice pairing: Offer steamed rice alongside to soak up the spiced juices.

Common mistakes to avoid

• Coarse spice paste: Grind it finely so it adheres well and cooks evenly.
• Uneven slices: Cut the beef to a consistent 0.5–1 cm thickness.
• Rushing the marinade: Leave the beef for at least 30 minutes as directed.
• Hard boiling: Simmer the coconut milk gently to reduce the risk of scorching.
• Too-hot charcoal: Roast over steady heat and turn the meat to avoid burning.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a covered pan with a small splash of water, until piping hot.

Frequently asked questions