Beef with crisp coconut – This Indonesian recipe is a wonderful savory dish that is spicy, but not at all hot. An excellent addition to a Rijsttafel.
1 lb topside/rump steak
8 oz desicated coconut (2 cups grated)
2 beef stock cubes in 1/2 cup water
2 onions, grated
3 cloves of garlic, crushed
1 tsp coriander
1 tsp caraway/cummin
vegetable oil (use only as necessary)
1-2 bay leaves
1 tsp brown sugar
salt and black pepper
2 Tbsp tamarind/lemon juice
- Cut meat into 1/8″ slices then 2″ squares.
- Moisten coconut with beef stock, put aside.
- Stir fry onion, garlic, coriander, caraway in hot oil until fragrant. Add meat, sugar, salt and pepper to taste. Reduce heat to low and cook meat until tender.
- Add coconut, sprinkle with tamarind juice. Fry gently on low heat until meat and coconut are crisp, stirring constantly (up to one hour!) Or roast in 300 degree oven 20-30 minutes, stirring occasionally.