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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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.
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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.
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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.
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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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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.
Ingredients
- 800 g (1.75 lb) beef chuck, cut into 4 cm cubesbeef chuck
- 400 ml (13.5 fl oz) canned coconut milk, full fatcoconut milk
- 1 cup (190 g) jasmine rice, rinsedjasmine rice
- 500 ml (2 cups) beef broth or waterbeef broth
- 2 tbsp vegetable oilvegetable oil
- 1 large onion, finely chopped (about 150 g)onion
- 4 cloves garlic, mincedgarlic
- 2 tsp fresh ginger, gratedfresh ginger
- 1 tbsp ground corianderground coriander
- 1 tsp ground turmericground turmeric
- 1/2 tsp ground cinnamonground cinnamon
- 1/4 tsp ground clovesground cloves
- 1–2 tbsp palm sugar or brown sugarpalm sugar or brown sugar
- 1 tbsp tamarind paste or 1 lime juicetamarind paste or lime juice
- Salt and freshly ground black pepper, to tastesalt and pepper
- 200 g (7 oz) seasonal vegetables, such as snap peas, bell peppers, carrots, thinly slicedseasonal vegetables
- Fresh cilantro or Thai basil leaves for garnishfresh herbs for garnish
- Lime wedges, to servelime wedges
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Equipment
- 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
Step-by-step
Step 1
Pat the beef cubes dry with paper towels and season generously with salt and black pepper.Step 2
Heat 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.Step 3
Reduce heat to medium. In the same pot, add chopped onions and sauté until soft and translucent, about 5 minutes.Step 4
Add minced garlic and grated ginger to the onions, cooking for 1 minute until fragrant.Step 5
Stir in ground coriander, turmeric, cinnamon, and cloves. Cook for another 1-2 minutes to toast the spices, stirring frequently.Step 6
Return the seared beef to the pot. Pour in the coconut milk and beef broth. Stir in palm sugar and tamarind paste or lime juice.Step 7
Bring 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.Step 8
About 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).Step 9
When 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.Step 10
To 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.
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