Pastry with Indonesian Beef Stew Filling

Indonesian

Main course
6 persons
180
Mild

Immerse yourself in the rich flavors of Indonesia with this beef stew pastry! It's a flavorful explosion of spices, perfect for a cozy evening or as a showstopper at a party. The soft, slow-cooked filling in a crispy crust is simply heavenly.

Ingredients

- 3 generous tbsp Sweet Soy Sauce (Ketjap Manis)

- 2 tsp Tamarind Paste

- 1 tsp Lemongrass Powder

- 1 tsp Coriander Powder

- 0.5 tsp Cumin

- 1 tbsp Palm Sugar Slices

- 250 ml Coconut Milk Tetra Pak (18% Fat)

- 2 tsp Ginger Powder

- 3 nuts Kemiri Nuts

- 1 kg stew meat (beef steaks, rib steaks or saddle steaks)

- 1 tbsp flour

- 2 onions

- 4 cloves of garlic

- 4 stalks of celery

- 2 red peppers

- 1 stock cube

- ready-made pastries

- 2 salam leaves

Preparation method for Pastry with Indonesian Beef Stew Filling

Choose your meat: beef chuck for less fat or rib or chuck steak for more flavor. Cut the meat into cubes and mix in 1 tbsp flour.
Make the boemboe: blend in a food processor (or show off your muscles with a mortar and pestle): 2 onions, 4 cloves garlic, 2 red chilies (deseeded for less spice), 2 tsp tamarind paste, 1 tsp lemongrass, 1 tsp coriander, 0.5 tsp cumin, 1 tbsp palm sugar, 3 candlenuts, and 2 tsp ginger into a smooth, fragrant paste.
Brown the meat in a pan with a thick bottom and a generous splash of oil. Remove it once it has a nice color. Then cook the boemboe in the same pan until your kitchen fills with delicious aromas.
Add the meat back to the pan, along with coconut milk. Top up with water until the meat is just covered. Then add soy sauce and a bouillon cube, cover, and let it simmer for at least 2 hours or until the meat falls apart. Remove the lid at the end so the sauce thickens.