1 kg of gravy beef/chuck steak, cut across the grains into 1.5 cm slices)
3 tbs of cooking oil
1 stalk of curry leaves
3 tbs of dark soy
2 tbs of kecap manis
2 tbs of sugar
2/3 cup of tamarind concentrate
3 to 5 dried chillies
stock or water
1 red chili, finely diced (garnish)
FOR THE SPICE MIX:
1 tbs of cumin seeds
1 tbs of fennel seeds
1 tbs of black peppercorns
10 cloves
2 star anise
3 cm piece of cinnamon
1 stalk of curry leaves
PREPARATION:
Put beef and instant tamarind concentrate in the pot.
Prepare the spice mix.
Fry spice mix in a heavy bottom pot for 30 seconds on medium heat then add in the curry leaves.
Immediately add in the beef and coat the beef well in the spice mixture. Add in a few whole dried chillies for the extra background kick. Fry the beef for 5 minutes.
Next add seasonings, tamarind and enough water or stock to submerge the beef. Cover and simmer for 1.5 - 2 hours.
Uncover the pot in the last 10 minutes of the cooking time to reduce the sauce a little.
Sprinkle with some diced chillies and serve with plenty of steamed rice.
