braised beef with a spicy red sauce
500 gr brisket
3 salam leaf
1/2 tsp salt
1/2 tsp pepper
1/2 tsp palm sugar
2 tbsp oil
750 ml of water
1 tsp terasi / trasi bakar
5 cloves of garlic
6 cabai kereiting (curly cayenne pepper)
6 red lomboks
Heat the water in a pan and add the meat. Cook the meat until half done and scoop out of the pan and cut into cubes of 2 cm. Store 600 ml of the stock. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu together with the salam for 6 minutes. Then add the meat and fry until it changes color. Then add the salt, pepper and palm sugar and mix well.
Then slowly add the stock and cook until tender and until the sauce has thickened.