Ingredients

• 800 g Beef stewing cut (chuck or short ribs)
• 200 g Fresh pineapple, diced
• 2 tbsp Tamarind paste
• 3 tbsp Gula Melaka (palm sugar) or dark brown sugar
• 6 pieces Shallots
• 4 cloves Garlic
• 2 cm Fresh ginger, chopped
• 2 cm Fresh galangal, chopped
• 2 stalks Fresh lemongrass, white part bruised
• 5-7 pieces Dried chilies, rehydrated and deseeded
• 1/4 cup Cashew nuts (unsalted), soaked (alternative to candlenuts)
• 1 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Fennel powder
• 2 pieces Star anise
• 1 piece (5 cm) Cinnamon stick
• 3 pods Green cardamom pods
• 2 tbsp Dark soy sauce
• 500 ml Water or beef broth
• 3 tbsp Vegetable oil
• to taste Salt
• to serve Cooked Basmati rice

Instructions

1. 1

   Prepare the spice paste (rempah): In a blender, combine shallots, garlic, ginger, galangal, the white part of lemongrass, rehydrated dried chilies, and soaked cashew nuts. Blend until a smooth paste is formed.

2. 2

   Sear the beef: In a Dutch oven or large heavy-bottomed pot, heat 2 tbsp of vegetable oil over medium-high heat. Brown the beef pieces on all sides until caramelized. Remove the beef and set aside.

3. 3

   Sauté the rempah: In the same pot, add 1 tbsp more oil if needed. Add the spice paste and sauté over medium heat for 8-10 minutes, stirring frequently, until fragrant and the oil separates. Stir in the coriander powder, cumin powder, fennel powder, star anise, cinnamon stick, and cardamom pods.

4. 4

   Add beef and liquids: Return the beef to the pot. Add tamarind paste, gula Melaka (or brown sugar), dark soy sauce, and water or beef broth. Bring to a boil, then reduce the heat to low.

5. 5

   Slow cook: Cover the pot and let it simmer for 2 to 3 hours, or until the beef is very tender and the sauce has thickened and developed a rich, dark color. Stir occasionally.

6. 6

   Caramelize pineapple: While the beef is simmering, in a separate pan, sauté the diced pineapple with a pinch of gula Melaka (or brown sugar) over medium heat for 5-7 minutes, until lightly caramelized.

7. 7

   Combine and finish: About 30 minutes before the beef is done cooking, add the caramelized pineapple to the pot. Stir well, adjust seasoning with salt if necessary.

8. 8

   Serve hot with cooked Basmati rice.