📝 About This Recipe
Hailing from the royal kitchens of Yogyakarta, Brongkos is a sophisticated Indonesian beef stew known for its strikingly dark hue and complex, nutty profile. This soul-warming dish achieves its signature depth from 'kluwak' (black nuts), which are simmered with tender beef brisket, creamy coconut milk, and earthy black-eyed peas. It is a masterful balance of savory, sweet, and spicy notes that represents the pinnacle of Javanese comfort food.
🥗 Ingredients
Main Components
- 500 grams Beef Brisket (cut into 2cm cubes)
- 150 grams Black-eyed peas (soaked overnight and boiled until tender)
- 200 grams Firm Tofu (cut into cubes and lightly fried)
- 500 ml Thick Coconut Milk (fresh or high-quality canned)
- 1 liter Water (for simmering the beef)
The Spice Paste (Bumbu)
- 5-6 pieces Kluwak (Black Nuts) (seeds extracted and soaked in warm water)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 4 pieces Candlenuts (toasted)
- 3 pieces Red Chili Peppers (seeded for less heat)
- 1 teaspoon Coriander Seeds (toasted)
- 2 cm Fresh Ginger (peeled)
- 1 tablespoon Salt and Palm Sugar (adjust to taste)
Aromatics & Whole Spices
- 3 cm Galangal (bruised)
- 2 stalks Lemongrass (white part only, bruised)
- 4 pieces Kaffir Lime Leaves (torn to release oils)
- 3 pieces Indonesian Bay Leaves (Salam)
- 10 pieces Bird's Eye Chilies (keep whole for infusion)
👨🍳 Instructions
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1
Begin by boiling the beef cubes in 1 liter of water in a large heavy-bottomed pot. Skim off any foam that rises to the surface and simmer until the beef is partially tender, about 45 minutes.
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2
Prepare the kluwak by cracking the hard shells. Scoop out the black flesh and soak it in a little warm water for 10 minutes until softened.
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3
In a blender or mortar and pestle, grind the soaked kluwak, shallots, garlic, candlenuts, red chilies, coriander, and ginger into a smooth, dark paste.
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4
Heat 3 tablespoons of oil in a wok or skillet over medium heat. Sauté the spice paste until fragrant and the oil begins to separate from the paste.
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5
Add the bruised lemongrass, galangal, kaffir lime leaves, and salam leaves to the spice paste. Continue to sauté for another 2 minutes to release the aromatic oils.
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6
Transfer the sautéed spice mixture into the pot with the beef and its broth. Stir well to incorporate the dark pigments of the kluwak.
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7
Add the pre-boiled black-eyed peas and the fried tofu cubes to the pot.
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8
Pour in the coconut milk and add the whole bird's eye chilies. The whole chilies will provide aroma without making the stew too spicy for everyone.
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9
Season with palm sugar and salt. Reduce the heat to low and simmer gently for another 30-40 minutes.
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10
Stir occasionally to ensure the coconut milk doesn't break. The stew is ready when the beef is melt-in-your-mouth tender and the sauce has thickened slightly.
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11
Do a final taste test. Adjust the salt or sugar to achieve that perfect Javanese balance of savory-sweet.
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12
Turn off the heat and let the dish rest for 10 minutes before serving to allow the flavors to fully settle.
💡 Chef's Tips
Always taste a tiny bit of the kluwak flesh before using; if it tastes bitter, discard it as it may be rancid. For the best texture, use beef brisket or chuck which has enough fat to remain juicy during the long simmer. If you cannot find kluwak locally, look for it in specialized Asian grocers or use a small amount of unsweetened cocoa powder mixed with tahini as a very loose substitute, though the flavor won't be quite as authentic. Like many stews, Brongkos tastes even better the next day after the spices have deeply penetrated the meat and beans.
🍽️ Serving Suggestions
Serve hot over a bed of steamed jasmine rice. Accompany with 'Emping' (melinjo nut crackers) for a bitter-crunchy contrast. Add a side of salted duck egg (telur asin) cut in half to provide a creamy, salty counterpoint. A side of fresh cucumber slices or 'Lalap' helps cleanse the palate between rich bites. Pair with a glass of iced jasmine tea to balance the richness of the coconut milk.