CookingIndonesian2180 minMedium≈ 385 kcalread 6113×

Daging bumbu Bali - Indonesian Sous Vide

Name: Daging bumbu Bali - Indonesian Sous Vide
Cook time: 2180 min
Total time: 2180 min
Cuisine: Indonesian
Ingredients: 0.5 Kg of beef with plenty of fat (around the neck)or flap, skirt or porterhouse steak. Make sure is 2.5 cm thick and cubed; 8 charlottes cut finely; 3 sliced gloves of garlic; 1 - 3 chopped lomboks or good chilis; 1.5 tspn of Trassi (dried fried shrimp paste); 4 salam leaves; 1 tspn Asem (Tamarind); 2 cm of Loas (Galangal fresh or powder (2 tspn)); 1 fresh lemon grass cut in three pieces; 2 pices of palm sigar to taste or dark cane sugar (2 tspn); 2 Tspn Ketjap Manis (Sweet soysauce); 15 CL water and salt to taste

One of these dishes that show you how wonderful sous vide can be. A colorful tasty beef stew from Indonesia. Make in advance one day then it tastes even better. Serve with white rice

≈ 385 kcal · 26 g protein · 11 g carbs · 26 g fat — AI estimate per serving

Ingredients

Method

1
Gently fry the beef in some coconut oil for 5 minutes on all sides until borwn and take out of the pan
2
Fry the charlottes, garlic for 5 minutes then add the rest of the ingredients and cook for 10 minutes. Mix well. Add the beef and cook for another 5 minutes
3
In a souvide machine: Add the mixture in the bag and cook for 36 hours at 64 degrees Celcius or slow cook on low heat for 2 days and ad water as needed.

#indonesian#beans#Daging bumbu Bali Indonesian Sous Vide#delicious

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