Entree: Indonesia – Aceh – Sie Reuboh (Acehnese beef curry)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1 1/2-inch (3.8 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 10 shallots, peeled (about 7 oz / 200 g)
- 6 cloves garlic (about 30 g)
- 1-inch (2.5 cm) piece fresh galangal or ginger, peeled (about 10 g)
- 2 stalks lemongrass, white parts only, bruised and chopped
- 3 red chilies (or adjust to taste), seeded if desired (about 1.5 oz / 45 g)
- 1 tsp (2 g) ground turmeric or 1-inch fresh turmeric, peeled
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 3 green cardamom pods, lightly crushed
- 1 cinnamon stick (about 2.5 cm / 1 inch)
- 2 star anise
- 1 tsp (5 g) shrimp paste (terasi/belecan), optional but traditional
- 1 tbsp (15 ml) tamarind paste (or 1 tbsp fresh lime juice at end if unavailable)
- 1 can (13.5 oz / 400 ml) coconut milk
- 1 cup (240 ml) beef or water-based stock
- 1 tbsp (12 g) palm sugar or brown sugar
- 2 tsp (10 g) salt, or to taste
- 3 kaffir lime leaves (optional)
- 2 tbsp (8 g) chopped cilantro or fresh coriander leaves for garnish
- Lime wedges, for serving

Instructions

1. Prepare the spice paste: in a blender or mortar and pestle combine shallots, garlic, galangal (or ginger), red chilies, ground turmeric, ground coriander, ground cumin, and shrimp paste (if using). Blend to a coarse smooth paste, adding a splash of water or oil if needed.
2. Heat the oil in a heavy pot or Dutch oven over medium heat. Add cardamom pods, cinnamon stick, and star anise and toast briefly until aromatic, about 30 seconds. Add the spice paste and bruised lemongrass; sauté, stirring often, until fragrant and the oil begins to separate from the paste, about 5–7 minutes.
3. Increase heat to medium-high and add the beef cubes. Sear the meat on all sides until lightly browned, stirring to coat with the spice paste, about 6–8 minutes.
4. Add the coconut milk and stock, stirring to combine. Add kaffir lime leaves (if using), tamarind paste, and palm sugar. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until beef is tender, about 1.5–2 hours (check after 1 hour and add a splash of water or stock if too dry).
5. When beef is tender and sauce has thickened to your liking, season with salt and adjust acidity with additional tamarind paste or a squeeze of lime juice if needed. Remove whole spices (cardamom pods, cinnamon stick, star anise) and bruised lemongrass pieces if desired.
6. Garnish with chopped cilantro and serve hot with steamed rice or warm flatbread and lime wedges on the side.