📝 About This Recipe
Bistik Jawa is a delightful culinary relic from the Dutch colonial era, blending European steak concepts with traditional Javanese spices and sweetness. It features tender beef medallions simmered in a fragrant, sweet-savory gravy enriched with nutmeg, cloves, and the signature richness of Indonesian sweet soy sauce. This dish is celebrated for its comforting warmth and the unique balance of flavors that define the heart of Central Javanese cuisine.
🥗 Ingredients
Main Ingredients
- 500 grams Beef Tenderloin or Topside (sliced into 1cm thick medallions against the grain)
- 2 tablespoons Margarine or Unsalted Butter (for searing and sautéing)
- 1 tablespoon Cooking Oil
The Aromatic Paste (Bumbu Halus)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 1 teaspoon White Peppercorns (toasted)
- 1/2 teaspoon Fresh Nutmeg (freshly grated)
The Braising Liquid
- 5 tablespoons Kecap Manis (Sweet Soy Sauce) (use a high-quality Indonesian brand)
- 1 tablespoon Worcestershire Sauce
- 500 ml Beef Stock (unsalted or low sodium)
- 1 large Tomato (cut into wedges)
- to taste Salt and Sugar (for final seasoning)
Traditional Accompaniments
- 2 medium Potatoes (cut into wedges and deep-fried until golden)
- 2 pieces Carrots (sliced into batons and blanched)
- 100 grams Green Beans (trimmed and blanched)
- 2 pieces Hard-boiled Eggs (halved)
👨🍳 Instructions
-
1
Prepare the aromatic paste by grinding the shallots, garlic, white peppercorns, and nutmeg using a mortar and pestle or a small food processor until a smooth paste forms.
-
2
In a large heavy-bottomed pan or wok, heat the margarine and cooking oil over medium-high heat.
-
3
Sear the beef medallions in batches for about 1-2 minutes per side until browned. Do not overcrowd the pan. Remove the beef and set aside, leaving the fat in the pan.
-
4
In the same pan, sauté the aromatic paste over medium heat for 3-4 minutes until fragrant and the raw smell of garlic disappears.
-
5
Return the seared beef to the pan and toss well to coat the meat with the spices.
-
6
Add the Kecap Manis and Worcestershire sauce. Stir constantly for a minute to allow the sugars in the soy sauce to slightly caramelize.
-
7
Pour in the beef stock. Bring the mixture to a gentle boil, then reduce the heat to low.
-
8
Simmer uncovered for 25-30 minutes, or until the beef is tender and the sauce has reduced and thickened slightly.
-
9
Add the tomato wedges during the last 5 minutes of simmering to soften them without letting them disintegrate.
-
10
Taste the sauce and adjust with salt and a pinch of sugar if necessary. The flavor should be a harmonious balance of sweet, savory, and peppery.
-
11
While the beef is simmering, prepare your side vegetables: fry the potato wedges until crispy and blanch the carrots and green beans in salted water.
-
12
To serve, place a few medallions of beef on a plate, pour a generous amount of gravy over them, and arrange the fried potatoes, blanched vegetables, and half a boiled egg on the side.
💡 Chef's Tips
For the most authentic flavor, use freshly grated nutmeg rather than pre-ground powder. If the sauce reduces too quickly before the meat is tender, add a splash more stock or water. Always slice the beef against the grain to ensure it remains tender after simmering. Frying the potatoes separately is key; if you cook them in the sauce, they will lose their texture and make the gravy cloudy. Using a combination of butter and oil prevents the butter from burning while providing a rich flavor profile.
🍽️ Serving Suggestions
Serve alongside a bowl of warm Steamed Jasmine Rice to soak up the delicious gravy. Pair with 'Acar Kuning' (Indonesian yellow pickled vegetables) for a refreshing acidic crunch. Add a sprinkle of fried shallots (bawang goreng) on top for extra aroma and texture. Enjoy with a tall glass of Iced Tea with Lime (Es Teh Jeruk) to balance the richness of the beef. Include a side of shrimp crackers (kerupuk udang) for a classic Indonesian dining experience.