Entree: Indonesia – Padang / Minangkabau – Kalio Daging (Slowly cooked spicy beef in a rich, slightly soupy coconut and spice gravy from Padang)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 4 tbsp (60 ml) vegetable oil
- 8 shallots, peeled
- 4 cloves garlic
- 2 inches (50 g) ginger, peeled
- 1 inch (10 g) fresh turmeric or 1 tsp (2 g) ground turmeric
- 2 inches (5 g) galangal, peeled (optional but traditional)
- 3–4 red chilies (adjust for heat) or 6 dried red chilies soaked and drained
- 2 stalks lemongrass, white part bruised and tied
- 6 kaffir lime leaves, torn
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2 g) ground cumin
- 1 tbsp (15 g) palm sugar or light brown sugar
- 1 1/2 cups (360 ml) coconut milk
- 1 cup (240 ml) water, plus more if needed
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lime juice
- 1 1/2 tsp (8 g) salt, or to taste
- Fried shallots for garnish (optional)
- Steamed rice to serve

Instructions

1. Make the spice paste by blending shallots, garlic, ginger, turmeric, galangal (if using), red chilies, ground coriander, and ground cumin with 2–3 tbsp (30–45 ml) water into a smooth paste.
2. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat; add the spice paste and sauté until fragrant and the oil separates, about 6–8 minutes.
3. Add the beef cubes and sear, stirring, until the meat is well coated and begins to brown, about 5–7 minutes.
4. Pour in the coconut milk and 1 cup (240 ml) water, add the bruised lemongrass stalks and torn kaffir lime leaves, then stir in the palm sugar, tamarind paste, and salt.
5. Bring to a gentle simmer, reduce heat to low, cover partially, and cook uncovered or partially covered, stirring occasionally, until the beef is tender and the sauce has thickened but remains saucy (kalio should be wetter than rendang), about 1½–2 hours. Add a little water if the sauce reduces too far before the beef is tender.
6. Remove the lemongrass stalks and adjust seasoning with salt and a touch more sugar or tamarind if needed. The finished sauce should be deeply colored, oily on the surface, and richly spiced but still spoonable.
7. Serve hot with steamed rice and a sprinkle of fried shallots.