| Prep: 30 mins | Cook: 3 hrs – 4 hrs | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 498 | 32g | 14g | 17g |
| sugars | fibre | protein | salt |
| 5g | 3g | 40g | 0.9g |
As a self-proclaimed master of sweet delicacies, branching out to master savory dishes has been an adventure I never thought I’d embark upon. But exploring the culinary realm of Southeast Asia, I fell for the delightful complexity of the Keluak and Beef Slow Cooked Stew. Much like a well-crafted éclair, this Asian delight has a hidden surprise: the unique flavor of Indonesian black nut (Keluak), subtly revealed in a symphony of slow-cooked, texture-rich effulgence.
Melding of Cultures in a Bowl
The first thing that enticingly grips you about the Keluak and Beef Slow Cooked Stew is how it brings together a plethora of flavors. It’s a testament to the diversity of Asian cuisine, much in the way a bowl of traditional Creole gumbo expresses a meld of cultures. With every spoonful, you experience the robustness of boneless short ribs, the exotic taste of Kaffir lime leaves and lemongrass, and the heat from red chili peppers. The rousing aroma and the beautiful, hearty look of it evokes the captivating energy of New Orleans, while the taste lingers close to the tropical zest of Indonesia.
Health in Every Bite
Not only is this dish an indulgence for your taste buds, but it also carries a cache of health benefits. The boneless beef short ribs play a starring role in the recipe. Rich in protein, they contribute to muscle building and repair, helping keep your body in top shape. Turmeric is a renowned superfood with immense health benefits, including anti-inflammatory properties and potential cancer-fighting compounds. Completing the nutritional symphony is coconut milk, lending a creamy touch to the stew while providing heart-friendly fatty acids.
Even the fiery bird’s eye chillies are more than just a spice. They’re known to boost metabolism, promote digestion, and ward off colds, making each sip of stew a step towards a healthier you!
Perfect for Any Occasion
Keluak and Beef Slow Cooked Stew makes a brilliant go-to recipe for any occasion. While it harks back to my French ancestry’s love for slow-cooked dishes, it’s also a delightful step away, hinting at the adventurous culinary journey that brought me to this place of blending culture-specific recipes. Much like a good Cassoulet or a hearty Pot-au-feu, it’s comfort food you can lean on.
So, whether you’re pairing it with a simple salad, Jasmine rice, or enjoying it on its own, the Keluak and Beef Slow Cooked Stew is a burst of flavor waiting to be discovered!
What You’ll Need
- 2.5 lbs boneless beef short ribs
- 10 pieces of Indonesian black nut (Keluak)
- 2 lemongrass stalks
- 6 Kaffir lime leaves
- 2 cups of coconut milk
- 1 cup of water
- 1 tablespoon of brown sugar
- 1 tablespoon of tamarind paste
- 2 teaspoons of salt
- 2 large red chili peppers
- 2 smaller bird’s eye chillies (optional)
- 5 shallots
- 3 cloves of garlic
- 1 inch of turmeric root
- 1 inch of ginger root
- 1 tablespoon of canola oil
Method
Step One
Begin by soaking the Kaluak nuts in warm water for about three days. This is to soften the seeds and to remove any toxic elements. After they are soaked, crack them open and remove the insides. Set aside.
Step Two
Prepare the spice blend by combining the red chili peppers, bird’s eye chillies, shallots, garlic, turmeric root and ginger root in a food processor. Blend until it forms a smooth paste.
Step Three
In a large pot, heat the canola oil over medium heat. Add the spice blend you prepared and sauté until it’s fragrant. This should take about 3-5 minutes.
Step Four
Add the beef ribs to the pot and sear them until they are browned on all sides. This will take roughly 10-15 minutes.
Step Five
Once the beef is browned, add in the coconut milk, water, lemongrass stalks, Kaffir lime leaves, brown sugar, tamarind paste, and the prepared Kaluak nuts. Stir well to combine all the ingredients.
Step Six
Bring the pot to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 2-3 hours. This allows the beef to become tender and for the flavours to fully develop.
Step Seven
After the cooking time, add in the salt and adjust according to taste. The dish is ready to serve! It’s best eaten with a simple side of white rice and enjoyed hot. This hearty stew is packed full of rich and robust flavours that are sure to satisfy.
