Indonesian Beef Dendeng Balado Braise
A flavorful Indonesian braised beef dish featuring thinly sliced, pressure-cooked beef in a spicy chili and tomato sauce with seasonal vegetables. This recipe highlights the rich, aromatic flavors of traditional Dendeng Balado, balanced with accessible ingredients and straightforward techniques suitable for weeknight cooking.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPrepare the beef by slicing it thinly against the grain. Set aside.
- No timer neededDrain the soaked dried chilies and blend them with 50 ml (3 tbsp) of water to create a smooth chili paste. Set aside.
- 05:00Heat vegetable oil in the pressure cooker over medium heat. Add sliced onion, minced garlic, and ginger; sauté until fragrant and onions are translucent, about 5 minutes.
- 02:00Add the prepared chili paste to the aromatic mixture and cook for 2 minutes, stirring frequently to avoid burning.
- 05:00Stir in chopped tomatoes, tamari (or soy sauce), and palm sugar. Cook until tomatoes start breaking down, about 5 minutes.
- No timer neededAdd the sliced beef to the sauce and mix to coat evenly. Pour in water or beef broth. Season with salt to taste.
- 20:00Seal the pressure cooker lid and cook under high pressure for 20 minutes. Once done, carefully release the pressure according to your cooker’s instructions.
- 10:00Open the lid and add the chopped seasonal vegetables to the pot. Stir well and simmer uncovered over medium heat for 10 minutes until vegetables are tender and sauce has thickened slightly.
- 05:00Taste and adjust seasoning if needed. Remove from heat and let rest for 5 minutes before serving.
Chef tips
- For extra flavor, marinate the beef slices in a mixture of minced garlic, soy sauce, and a pinch of salt for 30 minutes before cooking.
- If you prefer a milder dish, reduce the amount of dried chilies or remove seeds to lower the heat.
- Make sure to use fresh, firm vegetables that will hold texture after braising.
- Use a meat thermometer to ensure the beef reaches safe internal temperature if cooking without pressure: 63°C (145°F) followed by a 3-minute rest.
- Always follow your pressure cooker’s safety guidelines when sealing and releasing pressure.
Equipment check
- Pressure cooker or Instant Pot
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring cup
- Wooden spoon or spatula
- Serving dish
Nutrition per serving
- Calories380
- Protein32 g
- Carbs15 g
- Fat18 g
Tags
Behind the dish.
Overview
Indonesian Beef Dendeng Balado Braise is a richly flavored dish combining tender, thinly sliced beef that is pressure-cooked to perfection and then simmered in a spicy chili and tomato sauce. This traditional recipe is elevated with the use of dried chilies and fresh seasonal vegetables, offering an authentic taste of Indonesian cuisine ideal for an impressive weeknight meal.
Why you’ll love it
This dish delivers a perfect balance of heat, tang, and umami with minimal fuss. The pressure cooker significantly reduces cook time while ensuring the beef is melt-in-your-mouth tender. The vibrant chili and tomato sauce complements the beef beautifully, accented by the freshness of seasonal vegetables, making every bite deeply satisfying and aromatic.
Ingredient notes
- Beef: Use a lean cut suitable for braising such as beef sirloin or round, thinly sliced for quicker cooking.
- Dried Chilies: Indonesian dried red chilies or guajillo chilies can be used. Adjust the amount to your preferred spice level.
- Tomatoes: Fresh ripe tomatoes or canned chopped tomatoes both work well for the sauce.
- Seasonal Vegetables: Feel free to add vegetables like green beans, bell peppers, or baby corn for color and extra nutrition.
Serving & storage
Serve hot with steamed jasmine rice or Indonesian white rice to soak up the flavorful sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave until heated through. For longer storage, freeze in portioned containers for up to 1 month.
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