There are so many ways to cook beef jerky. one of them is this dendeng kelem (javanese beef jerky stew). in javanese, kelem means drowned. the dish’s name comes from the cooking process since beef jerky is drowned in sauce while cooking, making them moist and delicious. serve it holy festival feast and let people talk about how delicious your cooking is!
Dendeng Kelem (Javanese Beef Jerky Stew)
Ingredients
500 grams beef silverside,sliced wide with 1 ½ cm thickness
3 lemongrasses, crushed
2 salam (indonesian bay)leaves
2 teaspoon tamarind juicedissolved in 50 ml water
1,000 ml water
50 ml cooking oil
ground spices blend:
12 cloves shallot
5 cloves garlic
4 teaspoons coriander seeds
3 cm galangal
3½ tablespoons sugar
2½ teaspoons salt
Cooking Steps
- Cook beef, lemongrass, salam leaves, tamarind juice, and ground spices blend with half of the water until the liquid is boiling and reduced.
- Pour gradually the remaining water. Cook it until the beef is tender and done.
- Add in cooking oil. Cook it until the liquid is reduced and absorbed into the beef and the beef is slightly dried. Remove from heat.
- Dendeng Kelem (Javanese Beef Jerky Stew) is ready to serve.
Dina
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