Pungent javanese beef
Instructions:
- 1 large onion, minced
- 2 cloves garlic, minced
- 2 teaspoons minced ginger root
- 2 tablespoons vegetable oil
- 1 (1 1/2 pound) beef boneless chuck, tip or round, cut into 1 1/2-inch cubes
- 1 1/4 cups water
- 1 tablespoon tamarind powder or pulp or 2 tablespoons lemon juice
- 2 tablespoons dark soy sauce
- 2 teaspoons packed brown sugar
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Hot cooked rice
- Cook and stir onion, garlic and gingerroot in oil in 10-inch skillet over medium heat until onion is tender; remove with slotted spoon.
- Add beef to skillet.
- Cook, stirring frequently, until all liquid is evaporated, and beef is brown, about 25 minutes.
- Stir in onion mixture and remaining ingredients except rice.
- Heat to boiling; reduce heat.
- Cover and simmer, stirring occasionally, until beef is tender and sauce is thickened, about 1 1/2 hours.
- Skim off fat.
- Serve with hot boiled rice