Indonesian Sweet and Savory Smashed Beef (Empal Gepuk)

Ingredients

• 500g beef (flank or brisket), cut into large pieces
• 500ml thin coconut milk
• 250ml thick coconut milk
• 2 stalks lemongrass, bruised
• 3-4 kaffir lime leaves, torn
• 2 bay leaves
• 50g palm sugar (gula merah), finely chopped
• 1 tbsp tamarind paste, mixed with 2 tbsp water, strained
• 1 tsp salt, or to taste
• Vegetable oil for frying

Ground Spice Paste:

• 8-10 shallots
• 4-5 cloves garlic
• 3 cm ginger
• 3 cm galangal
• 3-4 candlenuts, roasted or fried
• 1 tsp coriander powder
• 1/2 tsp white pepper powder
• (Optional) 1/2 tsp turmeric powder for color

Instructions

1. Boil the beef pieces in water until just tender, about 30-45 minutes. Remove from water, let cool slightly, then cut into individual serving pieces (about 1-1.5 cm thick).
2. Using a meat mallet or a heavy pestle, gently smash each beef piece until flattened but not shredded. Be careful not to tear the meat apart. Set aside.
3. Prepare the ground spice paste: Blend all ground spice paste ingredients with a little water or oil until smooth.
4. Heat a small amount of oil in a wok or large pan. Sauté the ground spice paste until fragrant and cooked through, about 3-5 minutes.
5. Add the smashed beef to the pan with the sautéed spice paste. Stir to coat the beef evenly.
6. Pour in the thin coconut milk, add lemongrass, kaffir lime leaves, bay leaves, palm sugar, tamarind water, and salt. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the liquid has almost evaporated and the beef is very tender and well-seasoned (about 45-60 minutes, or until the beef is easily torn).
7. Add the thick coconut milk and continue to simmer until the liquid completely evaporates and the oil separates, creating a rich glaze on the beef. This process is crucial for flavor and texture. Remove from heat and let cool.
8. Heat a generous amount of vegetable oil in a frying pan over medium-high heat.
9. Carefully fry the beef pieces in batches until golden brown and slightly crispy on both sides. Do not overcrowd the pan.
10. Remove the fried empal gepuk from the oil and drain on paper towels.
11. Serve hot with steamed rice and sambal.