Thi Tuom - aromatic braised beef from Aceh/Atjeh

aromatic braised beef from Aceh/Atjeh

ingredients:

300g beef (brisket)

100g beef liver

100g beef lungs

10 cloves

1000 ml water

4 cm jahe

20 curry leaves (handful)

water

 

bumbu:

7 shallots

5 cloves garlic

1/2 teaspoon pepper

1 tablespoon salt

 

preparation:

Heat in a pan the water and blanch the lungs. Then drain. Cut the meat, liver and lungs into cubes. Cut the ginger into slices. Pound or grind the ingredients for the bumbu fine into a paste.

Heat in a pan the water and add the meat, liver, lungs, ginger, curry leaves and the paste and bring to a boil. Let the meat simmer gently until the meat is done and the liquid has nearly evaporated.