Ingredients with Measurements:
- 1 kg beef shank, cut into small pieces
- 2 stalks lemongrass, bruised
- 5 kaffir lime leaves
- 2 bay leaves
- 2 cm galangal, sliced
- 3 cloves garlic, minced
- 2 shallots, minced
- 2 tsp coriander seeds, toasted and ground
- 1 tsp cumin seeds, toasted and ground
- 1 tsp turmeric powder
- 1 tsp salt
- 1 tsp sugar
- 1 L water
- 2 tbsp vegetable oil
Special equipment needed:
- Pressure cooker or slow cooker
Step-by-step instructions:
1. In a pressure cooker or slow cooker, add the beef shank, lemongrass, kaffir lime leaves, bay leaves, galangal, garlic, shallots, coriander seeds, cumin seeds, turmeric powder, salt, sugar, and water.
2. Cook on high pressure for 45 minutes in a pressure cooker or on low heat for 6-8 hours in a slow cooker.
3. Once the beef is tender, remove it from the broth and set aside.
4. Strain the broth and discard the solids.
5. In a pan, heat the vegetable oil and fry the beef until browned on all sides.
6. Pour the strained broth over the beef and bring to a boil.
7. Reduce the heat and simmer for 10-15 minutes until the broth has thickened and the beef is fully coated in the sauce.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes (pressure cooker) or 6-8 hours (slow cooker)
Temperature:
Cook on high pressure in a pressure cooker or on low heat in a slow cooker.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 10g
Protein: 35g
Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or brisket.
- If lemongrass is not available, use lemon zest instead.
- Kaffir lime leaves can be substituted with lime zest.
- Galangal can be substituted with ginger.
Variations:
- Add sliced carrots and potatoes to the broth for a heartier meal.
- Use chicken instead of beef for a lighter version of the dish.
- Add coconut milk to the broth for a creamier texture.
Tips and tricks:
- Toasting the coriander and cumin seeds before grinding them will enhance their flavor.
- Bruising the lemongrass before adding it to the broth will release its aroma and flavor.
- Browning the beef before adding it to the broth will add depth to the dish.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pan over medium heat until heated through.
Presentation ideas:
Serve the Empal Gentong with Lemongrass in a large bowl with steamed rice on the side.
Garnishes:
Garnish with fresh cilantro leaves and sliced red chili peppers.
Pairings:
Pair with a cold glass of iced tea or a light beer.
Suggested side dishes:
Serve with steamed vegetables, such as broccoli or bok choy.
Troubleshooting advice:
- If the broth is too thin, simmer it for a longer period of time to reduce it.
- If the beef is tough, cook it for a longer period of time in the pressure cooker or slow cooker.
Food safety advice:
- Make sure the beef is fully cooked before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Empal Gentong is a traditional Indonesian beef soup that originated from Cirebon, West Java. It is known for its rich and spicy flavor.
Flavor profiles:
The Empal Gentong with Lemongrass has a savory and slightly sweet flavor with a hint of lemongrass and kaffir lime.
Serving suggestions:
Serve the Empal Gentong with Lemongrass with steamed rice and a side of steamed vegetables for a complete meal.
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Region: Indonesian