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

One of these dishes that show you how wonderful sous vide can be. A colorful tasty beef stew from Indonesia

≈ 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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