Indonesian Spiced Coconut Beef Grain Bowl
A comforting grain bowl featuring slow-braised Indonesian-spiced beef with aromatic coconut milk, served over a bed of fragrant jasmine rice and fresh seasonal vegetables. This dish highlights traditional Indonesian flavors through slow braising, balancing tender protein with vibrant, wholesome produce.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPat the beef cubes dry with paper towels and season generously with salt and black pepper.
- 05:00Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches, searing until browned on all sides (about 5 minutes per batch). Remove and set aside.
- 05:00Reduce heat to medium. In the same pot, add chopped onions and sauté until soft and translucent, about 5 minutes.
- 01:00Add minced garlic and grated ginger to the onions, cooking for 1 minute until fragrant.
- 02:00Stir in ground coriander, turmeric, cinnamon, and cloves. Cook for another 1-2 minutes to toast the spices, stirring frequently.
- No timer neededReturn the seared beef to the pot. Pour in the coconut milk and beef broth. Stir in palm sugar and tamarind paste or lime juice.
- 150:00Bring the mixture to a gentle simmer. Cover partially and reduce heat to low. Slow braise the beef for 2.5 to 3 hours, or until the beef is very tender and the sauce has thickened slightly. Stir occasionally.
- 20:00About 20 minutes before the beef is done, rinse jasmine rice and cook according to package instructions (usually simmering in water or using a rice cooker).
- 05:00When beef is tender, adjust seasoning with salt and pepper to taste. Stir in sliced seasonal vegetables and cook uncovered for 5 minutes to soften slightly but keep vegetables crisp.
- No timer neededTo serve, spoon jasmine rice into bowls, top with a generous portion of the spiced coconut beef and vegetables. Garnish with fresh cilantro or Thai basil and lime wedges.
Chef tips
- Patting the beef dry before searing ensures a better browning and richer flavor.
- Use full-fat coconut milk for a creamier and more authentic sauce.
- Slow braising low and slow breaks down collagen in the beef, resulting in tender, melt-in-your-mouth meat.
- Adjust spiciness by adding fresh chili or chili flakes if you prefer heat.
- If you cannot find tamarind paste, fresh lime juice is a good acidic substitute to balance the dish.
Equipment check
- large heavy-bottomed pot or Dutch oven
- medium saucepan
- knife
- cutting board
- wooden spoon
- measuring cups and spoons
- rice cooker or pot with lid for rice
Nutrition per serving
- Calories650
- Protein45 g
- Carbs50 g
- Fat25 g
Tags
Behind the dish.
Overview
This Indonesian Spiced Coconut Beef Grain Bowl is a hearty and aromatic meal that combines tender slow-braised beef infused with traditional Indonesian spices and creamy coconut milk. Served over fragrant jasmine rice with a colorful assortment of fresh seasonal vegetables, it offers a balanced and satisfying experience that celebrates authentic flavors and wholesome ingredients.
Why you’ll love it
- Tender and flavorful beef slow-cooked in a spiced coconut broth.
- Perfect combination of protein, grains, and fresh vegetables for a nutritious meal.
- Fragrant jasmine rice complements the rich, aromatic sauce.
- Adaptable to the seasonal produce you have on hand.
- Comforting yet vibrant multidimensional Indonesian flavors.
Ingredient notes
Beef chuck: Ideal for slow braising due to its marbling and connective tissues that break down to tenderize.
Indonesian spices: Includes ground coriander, turmeric, ginger, and a hint of cinnamon and cloves.
Coconut milk: Adds creaminess and a subtle sweetness that balances the spice.
Jasmine rice: Offers a floral aroma that pairs beautifully with the dish's bold flavors.
Seasonal vegetables: Use fresh, crisp vegetables like snap peas, bell peppers, or carrots for added texture and color.
Serving & storage
Serve the grain bowl warm, garnished with fresh herbs such as cilantro or Thai basil and a wedge of lime for brightness. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove or microwave until steaming hot before serving. The beef and rice may also be frozen separately for up to 2 months; thaw thoroughly overnight in the refrigerator before reheating.
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