Beef Kerutuk ( serves 3-5 hungry people)
My little headnotes: if you are running out of time and want to make this dish quick as possible, slice the beef ½ inch thick. And in the cooking method, please skip method #5 and 6. proceed to method #7. Because when the beef is sliced a bit thinner, it won’t take long to tender. I just love the chunk one because I think it’s more flavorful and succulent.
As for kerisik, this is a bit of challenge because you have to make it yourself ( see my kerisik recipe). If you are in M’sia or easy access of kerisik , usually available in groc in M’sia.. then get a bulk or two. If otherwise and you don’t have time to make one.. ( I usually make kerisik ahead of time , store in a container and refrigerate and ready whenever I need it ) just toast the grated coconut till slightly dark brownish and ready to use for this dish. Or Just add an extra cup of coconut milk. Then you are good to go.
- 1lbs beef chunk, washed and drain excess liquid. ( see Notes)
- 2-3 Tbsp chili paste (depending on how much heat you like in your food)
- 1 Can thick Coconut milk (approximately 350mL)
- 2-3 Tbsp Java sugar ( recommended ) or dark brown sugar
- 3 Tbsp medium sweet soy sauce
- 2 Tbsp coconut paste , Kerisik ( see Notes)
- 3 small Asam Gelugur ( optional)
Spices and other ingredients:
- 1 stick cinnamon
- 3 cardamom pods
- 3 star anise ( bunga lawang)
- 3 cloves ( bunga cengkih)
Into a blender:
- 1 medium size yellow onion, roughly chopped ( if you can find shallots , that would be great . 3 Shallots is called for or 1 medium purple onion)
- 2 cloves garlic
- 1 thumb size fresh ginger root
- 3 Tbsp Korma spice
- 1 Tbsp tumeric powder
- 1 Tbsp freshly ground black pepper
- Blend these ingredients till smooth brownish paste is formed.
- Salt , to taste
- ¼ cup water ( if needed)
- 2-3 Tbsp canola oil for sautéing .
1- Heat up a medium pot or cast iron on medium-high heat. Drizzle the oil and let it heated for sautéing .
2- Add in cinnamon , cardamom , star anise and cloves. Sauté to fragrant.
3- Add the paste ( all ingredients that have been blended into a paste) , keep stirring and let it fragrant and the oil comes to the top. If it starts burning on the bottom, add some water and let it simmer.
4- Toss in the beef and Asam gelugur if using .
5- Add enough water to cover just right the top of the beef.. not too much water though. Cover the pot , reduce the heat to medium-low . This is to tenderize the meat slowly while absorbing the spices . it takes about 40 -60 minutes depending on how tough the meat is. ( See Notes)
6- When the meat becomes tender and the gravy has thicken, uncover the pot.
7-Add the coconut milk and continue to cook the meat and the coconut milk mixed well with the spices and come to thicken.
8- Add the salt, Java sugar, kerisik and soy sauce. Adjust the salt and sugar to your taste. Let it simmer about 8-15 minutes. Turn off the heat and ready to serve.
Serve with hot rice or sticky rice ( pulut) . Or may be you want to try something new… you are more than welcome to.
Storing : This dish lasts up to a week and a half in the fridge. It can last longer if you keep it in a clean air tight container and freeze it, I would say a month. Just let it defrost in the fridge for a couple hours ( this you need to plan ahead of time) , pop up in the oven or microwave and heat up on stove.. whatever you prefer. Then it’s ready.. isn’t that easy peasy? I hope so