Pemalang-Style Grombyang Beef Rice

Ingredients

• 500g beef (sirloin or flank, cut into cubes)
• 200g beef offal (optional, e.g., tripe, lung - pre-boiled and sliced)
• 2 liters water (for initial boil and broth)
• 200ml thick coconut milk
• 2 tbsp cooking oil

For Ground Spices (Bumbu Halus)

• 8-10 shallots
• 4-5 cloves garlic
• 3 cm fresh ginger
• 2 cm fresh turmeric
• 3 cm kencur (aromatic ginger)
• 4-5 candlenuts, roasted
• 5-7 red chilies (adjust to taste, optional for less spicy)
• 1 tsp coriander powder
• 1/2 tsp white pepper
• 1/2 tsp cumin powder

Aromatics

• 2 stalks lemongrass, bruised
• 3 cm galangal, bruised
• 4 bay leaves
• 4 kaffir lime leaves

Seasoning

• 1-2 tbsp tamarind paste (dissolved in a little water, then strained)
• 2-3 tbsp palm sugar (gula merah), grated or finely chopped
• 1-2 tsp salt (to taste)
• 1/2 tsp chicken stock powder (optional)

For Serving

• Cooked white rice
• Fried shallots (bawang goreng)
• Sliced spring onions
• Emping melinjo (gnetum gnemon crackers)
• Sambal (chili paste, optional)

Cooking Instructions

1. Prepare Beef: Wash the beef and offal (if using). Boil the beef in 1 liter of water for about 15-20 minutes to remove impurities. Discard the water, rinse the beef, and cut into desired smaller pieces.
2. Prepare Ground Spices: Blend all ground spice ingredients (shallots, garlic, ginger, turmeric, kencur, candlenuts, red chilies, coriander powder, white pepper, cumin powder) with a little oil or water until a smooth paste is formed.
3. Sauté Spices: Heat 2 tablespoons of cooking oil in a large pot or wok. Sauté the ground spice paste until fragrant and cooked through, about 5-7 minutes. Add the bruised lemongrass, galangal, bay leaves, and kaffir lime leaves, and continue to sauté for another 2 minutes until aromatic.
4. Cook Beef: Add the cleaned and cut beef (and offal, if using) to the pot. Stir well to coat the meat with the spices. Cook for a few minutes until the meat changes color.
5. Simmer Broth: Pour in 1.5 - 2 liters of fresh water. Bring to a boil, then reduce heat to low and simmer, covered, for at least 1-1.5 hours or until the beef is very tender.
6. Add Coconut Milk and Seasoning: Once the beef is tender, add the thick coconut milk, dissolved tamarind paste, palm sugar, salt, and chicken stock powder (if using). Stir gently and simmer for another 15-20 minutes, allowing the flavors to meld and the broth to thicken slightly. Taste and adjust seasoning as needed (more salt, sugar, or tamarind for balance).
7. Serve: Ladle the Nasi Grombyang broth with beef over a serving of hot white rice. Garnish generously with fried shallots, sliced spring onions, and serve with emping melinjo and sambal on the side.