Daging Masak Hitam | Malaysian Blackened Beef Stew (stovetop

• 份量: 4 servings
• 准备时间: 30 minutes
• 总时间: 1 hour

配料

500 g stewing beef (brisket or chuck)

2 tbsp kicap manis (sweet soy sauce)

2 tbsp dark soy sauce

1 tsp freshly ground coriander

1 tsp freshly ground cumin

1 tsp salt

1/4 cup vegetable oil

1/4 cup onion paste

1 tbsp garlic paste

1 tbsp ginger paste

2 tbsp dried chilli paste (optional, adjust according to spice tolerance)

1 cinnamon stick

2 star anise

4 cardamom pods

1/4 cup cup kicap manis or dark sweet soy sauce

1 tsp tsp tamarind paste

1 cup water (or enough to submerge the beef in your pot)

步骤

Stovetop Version

Marinate the Beef: Slice the beef against the grain to about 1/2-inch slices. In a bowl, combine the beef slices with kecap manis, dark soy sauce, freshly ground coriander, freshly ground cumin, and salt. Mix well and let it marinate while you prepare the other ingredients or for about 30 minutes. Overnight marination is always best.

Prepare Ingredients: Prepare lemongrass by bruising it. Remove the hard outer layer, and cut off the top and bottom root portion. With a pestle or the back of the knife, give the stem a few quick whacks until it splits and the fragrance releases.

Temper the Spices: Heat a large heavy-bottomed pot or Dutch oven over medium heat and add the vegetable oil. Once hot, add the bruised lemongrass, cinnamon stick, star anise, cloves, and cardamom pods. Sauté for 1-2 minutes until the spices release their aroma.

Add the Aromatics: Add the onion, ginger, garlic and dried chilli paste. Sauté until fragrant, about 3-5 minutes.

Add the Beef: Add the marinated beef to the pot. If there is any leftover sauce in the marinating bowl, add it all in. Add kecap manis (dark sweet soy sauce), water, tamarind paste, and water to the pot. Top up with more water until the beef is submerged. Stir well to combine.

Simmer: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1 to 1.5 hours, or until the beef is tender and the sauce has thickened. Return every 15 minutes or so to stir occasionally to prevent sticking and ensure even cooking. If the liquid has evaporated too much before the beef has tenderised, pour in water. Once beef is tender and sauce has thickened to desired consistency, the dish is done!

Instant Pot Version

Marinate the Beef: Start by slicing beef into 1-inch chunks. Do not slice too thin as the beef will shrink further as it cooks. In a bowl, combine the beef chunks with kecap manis, dark soy sauce, freshly ground coriander, freshly ground cumin, and salt. Mix well and let it marinate while you prepare the other ingredients or for about 30 minutes. Overnight marination is always best.

Prepare the Ingredients: Prepare lemongrass by bruising it. Remove the hard outer layer, and cut off the top and bottom root portion. With a pestle or the back of the knife, give the stem a few quick whacks until it splits and the fragrance releases.

Prepare the Instant Pot - Sauté: Set the Instant Pot to the Sauté function on Medium and add the vegetable oil. Once hot, add the bruised lemongrass, cinnamon stick, star anise, cloves, and cardamom pods. Sauté for 1-2 minutes until the spices release their aroma.

Add the Aromatics: Add the onion, ginger, garlic and dried chilli paste. Sauté until fragrant, about 3-5 minutes.

Add the Beef: Add the marinated beef to the pot. If there is any leftover sauce in the marinating bowl, add it all in. Add kecap manis (dark sweet soy sauce), tamarind paste, and just enough water to the pot. Stir well to combine.

Pressure Cook: Close the lid and set the Instant Pot to High Pressure for 30 minutes. Once the cooking time is up, allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.

Thicken the Sauce (optional): If the sauce is too thin, set the Instant Pot to Sauté and cook for an additional 5-10 minutes, stirring occasionally, until the sauce thickens to your desired consistency. I usually skip this step since I like my Daging Masak Hitam with some sauce - drizzled over rice, it’s perfection!