Daging Masak Rempah - beef in a spicy sauce

Ingredients

• 500 gbeef
• 4kaffir lime leaves
• 2cloves
• 2 cmcinnamon
• 1 stalklemongrass
• 1 tspsalt
• ¼ tsppepper
• 500 mlbeef stock
• 3 tbspoil
• 5green chillies
• 6green bird’s-eye chillies
• 8shallots
• 4 clovesgarlic
• 2candlenuts
• 2 cmturmeric
• 2 cmgalangal
• ½ tspground coriander
• 2 tbspfried shallots

Instructions

1. 1

   Cut the beef

   Cut the beef into 2 cm cubes and crush the pieces.

2. 2

   Make the paste

   Pound or grind the green chillies, bird’s-eye chillies, shallots, garlic, candlenuts, turmeric, galangal and ground coriander into a fine paste.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Fry the paste with the kaffir lime leaves, cloves, cinnamon and lemongrass for 5 minutes.

4. 4

   Add the beef

   Add the beef, pepper and salt, then mix well.

5. 5

   Simmer until tender

   Pour in the beef stock and cook gently until the beef is tender.

6. 6

   Finish and serve

   Sprinkle the fried shallots over the top and serve.

What is Daging Masak Rempah?

Daging Masak Rempah is an Indonesian beef dish whose name points to the spiced seasoning at its heart. The beef cooks gently in stock with a freshly pounded paste and fragrant aromatics.

This version builds flavour by frying the paste first, then simmering the meat until tender. Fried shallots add a savoury 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 the oil and candlenuts contribute fat; the stock and spice ingredients also add flavour to the sauce. Serve a portion with rice for carbohydrates and add vegetables to round out the plate.

The spice paste

Chillies: green chillies and bird’s-eye chillies give the paste its heat and fresh, grassy flavour. Adjust the amount of bird’s-eye chilli if you prefer a milder result.

Aromatics: shallots, garlic, turmeric, galangal, candlenuts and coriander make up the paste. Grind them finely so they cook evenly and coat the beef.

Frying the paste

Cook the paste with the kaffir lime leaves, cloves, cinnamon and lemongrass for the full 5 minutes. Stir as it fries so the paste cooks evenly rather than catching on the bottom of the pan.

This step also gives the whole aromatics time to release their fragrance into the oil before the beef and stock go in.

Getting tender beef

Cut the beef into even 2 cm cubes so the pieces cook at a similar rate. The recipe also says to crush the meat; do this gently so the cubes remain usable in the finished dish.

Simmer gently rather than boiling hard. The beef is ready when it is tender; the recipe does not specify a fixed simmering time.

The sauce and finish

Stock: the 500 ml of beef stock forms the cooking liquid and carries the flavour of the spice paste. Keep the heat low enough for a gentle simmer.

Fried shallots: scatter them over the dish just before serving for a crisp, savoury contrast to the tender beef and sauce.

What to serve it with

Rice is a simple accompaniment, particularly for catching the spiced sauce. Serve the beef and sauce over or alongside it.

For a more balanced plate, add vegetables such as steamed greens or lightly cooked green beans.

Recipe notes & tips

• Cut the beef into evenly sized 2 cm cubes for more consistent cooking.
• Grind the paste finely so it fries evenly and coats the meat.
• Stir the paste while it fries to help prevent it sticking or scorching.
• Keep the stock at a gentle simmer while the beef cooks.
• Add the fried shallots just before serving to retain their texture.

Variations

• Milder heat: Use fewer bird’s-eye chillies in the paste.
• More citrus aroma: Bruise the lemongrass before frying it with the paste.
• Extra sauce: Serve the beef with all the cooking liquid from the pan.
• Fresh side: Pair the dish with steamed greens or green beans.
• Rice accompaniment: Serve over plain rice to catch the spiced sauce.

Common mistakes to avoid

• Uneven beef pieces: Cut the meat into similar 2 cm cubes so they cook at a similar rate.
• Coarse paste: Grind the paste ingredients finely for even cooking and a smoother sauce.
• Scorched paste: Stir it regularly as it fries over the 5 minutes.
• Hard boiling: Keep the stock at a gentle simmer to cook the beef gently.
• Soft fried shallots: Sprinkle them on just before serving rather than simmering them in the sauce.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and eat within 3 days. Reheat thoroughly in a pan over a low heat, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions