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Ingredients: • 1 kg ( 2 lbs) beef brisket, with some fat left on • 2 liters (8 cups) water • 1 teaspoon salt • ½ nutmeg, roughly broken, or ¼ teaspoon ground nutmeg • 3 cm (1 ¼ in)galangal root, peeled and bruised • 2 salam leaves (optional) • 2 tablespoons oil Spice Paste: • 1 teaspoon black peppercorns • 5 red finger-lentgh chilies • 8 shallots, peeled • 4 cloves garlic, peeled • 2 tablespoons yellow bean paste (taucheo) Accompaniments: • Boiled rice or compressed rice cakes (lontong) (optional) • 1 portion Fried Potato Patties • 100 g (3 ½ oz) glass noodles, cut in lengths, deep-fried until golden brown • 10 garlic chives, or 2 spring onions, cut into lengths • 2-3 tablespoons Crispy Fried Shallots • Sweet Indonesian Soy Sauce, to serve • 1 lime, cut in wedges Preparations: 1. Place the beef in a pot and add the water, salt, nutmeg, galangal and salam leaves, if using. Bring to a boil, cover, lower the heat and simmer until the beef is tender, about 1 ½ hours. Remove the beef and cut into bite-sized pieces. Strain the stock, discard the solids and return the meat and stock to the pot 2. Toe prepare the Spice Paste, grind the pepper until coarse, then add the chilies, shallots, garlic and yellow bean paste and grind until smooth. Heat the oil in a wok or saucepan and stir-fry the Spice Paste over low to medium heat, 4 to 5 minutes. 3. Add the Spice Paste to the pot with the stock and meat, bring to a boil, lower the heat and simmer for 5 minutes. Transfer to individual serving bowls and serve with the Accompaniments arranged on a plate, so each person may add their own portions according to taste. Serves: 4 to 6 Preparation time: 30-35 mins. Cooking time: 1 hour 45 mins.
Periplus
