Prepare to embark on a tantalizing flavor adventure that will transport you straight to the vibrant kitchens of Indonesia! This Indonesian Brisket of Beef is not just a recipe—it's a culinary masterpiece that transforms an ordinary cut of meat into a tender, aromatic delicacy that will have your dinner guests begging for seconds. With a perfect blend of traditional spices and slow-cooking techniques, this dish promises to elevate your home cooking to restaurant-quality levels, all while filling your kitchen with an irresistible aroma that will make your mouth water before the first bite.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: Indonesian
Serves: 6 servings
Ingredients
- 1.5 kg beef brisket
- 3 cloves garlic, minced
- 1 onion, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon turmeric powder
- 1 tablespoon coriander powder
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
Instructions
- Remove the beef brisket from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Pat the brisket dry with paper towels to remove excess moisture, which helps achieve a better sear and crust.
- Season the brisket generously with salt, pepper, turmeric powder, and coriander powder, ensuring all sides are evenly coated.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small amount of oil and sear the brisket on all sides until a deep golden-brown crust forms, approximately 4-5 minutes per side.
- Remove the brisket from the pot and set aside. In the same pot, sauté chopped onions, minced garlic, and grated ginger until fragrant and slightly translucent, about 3-4 minutes.
- Return the brisket to the pot, and add soy sauce and brown sugar. Pour in enough water or beef stock to cover approximately two-thirds of the meat.
- Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid and transfer to a preheated oven at 160°C (325°F).
- Slow cook the brisket for approximately 3 hours, or until the meat is extremely tender and can be easily pulled apart with a fork.
- Every hour, baste the brisket with the cooking liquid to keep it moist and enhance the flavor.
- Once done, remove the brisket from the oven and let it rest for 15-20 minutes before slicing against the grain.
- Reduce the remaining cooking liquid on the stovetop to create a rich, flavorful sauce to serve alongside the brisket.
- Slice the brisket and serve hot, garnished with fresh chopped cilantro or green onions if desired.
Tips
- Temperature is Key: Always let your brisket come to room temperature before cooking to ensure even heat distribution.
- Moisture Management: Pat the meat dry before seasoning to achieve that gorgeous golden-brown crust that locks in flavor.
- Spice Freshness Matters: Use freshly ground spices if possible, as they provide more intense and vibrant flavors.
- Low and Slow is the Secret: Resist the temptation to rush the cooking process. Slow cooking at a low temperature guarantees maximum tenderness.
- Basting is Your Friend: Regular basting keeps the meat moist and helps develop a rich, deep flavor profile.
- Resting is Crucial: Allow the brisket to rest after cooking to let the juices redistribute, ensuring each slice is succulent and flavorful.
- Sauce Reduction: Don't discard the cooking liquid—reduce it to create an incredible sauce that will elevate your dish from good to extraordinary.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
