Oseng-Oseng Mercon: Yogyakarta 'Firecracker' Beef

Method11 steps · about 2 hr 10 min

1. 1

   Step 1: Boil the beef in enough water to cover it, around 1.5 litres, until tender, about 1 hour. Set the cooked beef aside and reserve the stock.

   Boil beef until tender · 60 minUses 500 g beef chunks (shank or brisket) · Around 1.5 litres water for boiling beef

2. 2

   Step 2: Using a blender or food processor, blend into a smooth paste: bird’s eye chillies (50 g), big red chillies (5), shallots (8), garlic (4 cloves) and fresh galangal (3 cm).

   Uses 50 g bird’s-eye chillies · 5 big red chillies, chopped · 8 shallots, peeled, chopped · 4 cloves garlic, peeled, chopped · 3 cm fresh galangal, chopped

3. 3

   Step 3: In a big wok, heat the cooking oil (3 tbsp) over medium high heat.

   Uses 3 tbsp cooking oil

4. 4

   Step 4: Fry the blended spices until fragrant, around 2 minutes, then add lemongrass (1) and salam leaves (2).

   Fry chile beef aromatics · 2 minUses heated cooking oil · chilli-beef spice paste · 1 lemongrass, use only the white part, bruised, knotted · 2 salam leaves (Indonesian bay leaf)

   
5. 5

   Step 5: Add the shrimp paste, palm sugar (0.5 tbsp), white pepper powder (0.5 tsp) and salt (to taste).

   Uses fried chilli-beef aromatics · 0.5 tsp roasted shrimp paste · 0.5 tbsp palm sugar, shaved · 0.5 tsp white pepper powder · Salt to taste

6. 6

   Step 6: Continue frying for another 3-4 minutes.

   Continue frying seasonings · 4 minUses seasoned chilli-beef aromatics

7. 7

   Step 7: Add the meat and a little bit of the stock (around 100 ml).

   Uses fried seasoned chilli paste · boiled tender beef · around 100 ml reserved beef stock

8. 8

   Step 8: Add the sweet soy sauce (2 tbsp) and oyster sauce.

   Uses beef in chilli paste and stock · 2 tbsp sweet soy sauce · 1 tbsp oyster sauces

   
9. 9

   Step 9: Cook all the ingredients until all the liquids have evaporated and the meat is tender (around 25-40 minutes), stir regularly to avoid burning.

   Simmer beef dry · 40 minUses soy-seasoned chilli beef

   
10. 10

    Step 10: If the gravy dries before the meat is tender, add a little more reserved stock and continue cooking until tender.

    Uses reduced chilli beef · a little more reserved stock only if beef needs further cooking

11. 11

    Step 11: Transfer to a serving plate, and enjoy with plenty of rice.

    Uses finished tender chilli beef · Cooked rice as needed to serve