📝 About This Recipe
Hailing from the royal streets of Yogyakarta, Oseng-oseng Mercon—literally 'Firecracker Stir-fry'—is a legendary dish known for its explosive heat and tender, melt-in-your-mouth beef fat. This dish perfectly balances the richness of slow-cooked beef brisket and 'tetelan' (beef trimmings) with a volcanic amount of bird's eye chilies. It is a bold, aromatic masterpiece that embodies the soul of Javanese street food, offering a symphony of spicy, sweet, and savory notes.
🥗 Ingredients
The Meat
- 500 grams Beef Brisket or Chuck (cut into 2cm cubes)
- 250 grams Beef Tetelan (Fatty trimmings/tendon) (provides the essential richness)
- 1.5 liters Water (for boiling/tenderizing)
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots
- 6 cloves Garlic
- 15 pieces Red Bird's Eye Chilies (adjust for heat preference)
- 5 pieces Large Red Chilies (seeds removed for color)
- 2 cm Ginger (peeled)
- 1 cm Turmeric (fresh or 1/2 tsp powder)
Aromatics and Seasoning
- 3 cm Galangal (bruised)
- 2 stalks Lemongrass (white part only, bruised)
- 4 pieces Indonesian Bay Leaves (Daun Salam)
- 5 pieces Kaffir Lime Leaves (torn to release oils)
- 2 tablespoons Palm Sugar (Gula Jawa) (finely shaved)
- 3 tablespoons Sweet Soy Sauce (Kecap Manis)
- 1.5 teaspoons Salt (to taste)
- 20 pieces Whole Bird's Eye Chilies (added at the end for 'firecracker' effect)
- 4 tablespoons Cooking Oil
👨🍳 Instructions
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1
Begin by boiling the beef brisket and tetelan in 1.5 liters of water. Skim off any foam that rises to the surface. Simmer for 45-60 minutes until the meat is tender but not falling apart. Drain the meat, but reserve 250ml of the beef broth for later.
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2
While the meat simmers, prepare the spice paste. Using a blender or a traditional stone mortar and pestle, grind the shallots, garlic, 15 bird's eye chilies, large red chilies, ginger, and turmeric into a smooth, vibrant paste.
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3
Heat 4 tablespoons of cooking oil in a large wok or heavy-bottomed pan over medium heat.
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4
Sauté the spice paste along with the bruised galangal, lemongrass, bay leaves, and kaffir lime leaves. Fry for about 5-7 minutes until the moisture evaporates, the oil starts to separate (pecah minyak), and the aroma fills the kitchen.
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5
Add the boiled meat and tetelan to the wok. Stir well to ensure every piece of beef is thoroughly coated in the fragrant spice base.
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6
Pour in the reserved 250ml of beef broth. Bring the mixture to a gentle boil.
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7
Stir in the shaved palm sugar, sweet soy sauce, and salt. The palm sugar and soy sauce will give the dish its characteristic dark, glossy finish.
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8
Reduce the heat to low and simmer. Let the liquid reduce significantly until it becomes a thick, oily sauce that clings to the meat.
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9
About 5 minutes before finishing, toss in the 20 whole bird's eye chilies. These are the 'firecrackers'—they should soften slightly but remain whole.
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10
Perform a final taste test. Adjust the salt or palm sugar if needed to achieve a perfect balance of savory, sweet, and intense heat.
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11
Once the sauce is glistening and the meat is succulent, turn off the heat. Remove the lemongrass and galangal pieces before serving.
💡 Chef's Tips
For the most authentic flavor, do not skip the 'tetelan' (fatty trimmings); the rendered fat is what gives this dish its silky mouthfeel. If the heat is too daunting, you can deseed the chilies, but remember that the 'mercon' (firecracker) name implies significant spice. Always use palm sugar rather than white sugar for a deeper, more caramel-like sweetness. Cooking this dish a day in advance allows the flavors to penetrate deep into the meat fibers, making it taste even better the next day. Ensure your spice paste is 'tanak' (fully cooked and oil-separated) before adding the meat to avoid a raw onion taste.
🍽️ Serving Suggestions
Serve steaming hot alongside a large bowl of plain jasmine rice to help temper the heat. Pair with 'Kerupuk Udang' (shrimp crackers) or 'Emping' (melinjo crackers) for a necessary crunch. A side of fresh cucumber slices or a simple cabbage salad provides a cooling contrast to the spice. Enjoy with a tall glass of 'Es Teh Manis' (Indonesian sweet iced tea) to soothe the palate. For a complete Javanese meal, serve with a side of warm 'Tempe Goreng' (fried tempeh).