B e e f

Empal  Goreng

(Double Cooked Beef - Braised and Fried)

Delicious, spicy double cooked beef, the traditional cooking from Java.  You need a good piece of meat to do this dish, lean but gelatinous.   Oyster Blade or Gravy beef is suitable for this cooking. One kilogram of the beef-meat, cut into 10 - 12 thick pieces.
Empal needs a long of braising with herbs and spices, then deep fry in hot oil. 

Another hole empal recipe: Using a large piece of meat, cook a whole beef when it's cooked then cut into chunky pieces. Bruise the flesh before frying.
Good cuts of meat for this particular recipe are a beef blade roast or a gerello.

A good empal has to be tender, moist, and it was full of flavours: savouries and a touch of sweetness.

Ingredients and Spices for the Empal (Pictured)

Aromatic Ingredients and Spices

for Cooking Empal

The Ingredients: Meat, Aromatic and Spices, Water

The Meat and Water 

The Meat is Ready To Braise

Using a Very Heavy Based Pot

Empal is Served

Steamed White Rice, Keringan, Empal 

With Salad and Sambal

The Recipe:

Empal Daging

Doubled Cooked Beef-Braised and Fried

Ingredients

1 kg beef-oyster blade

(Cut into large thick cubes, 12 cubes)

1-litre water

Herbs, Aromatic and Spices

2 salam leaves (Javanese bay leaves)

2 small onions, peeled and sliced

2 cloves of garlic, peeled and sliced

2 small pieces of fresh galangal

2 teaspoons coriander seeds

2 teaspoons salt

2 tablespoons grated palm sugar

2 teaspoons tamarind pulps

Method

Grind the spices, using the pestle and mortar. 

-         Grind the coriander seeds with the salt, add in garlic, onion

Rub in the spices mix to the raw beef then add the rest of ingredients

Put in on a pot, stir in the water then cook over medium heat, bring to simmer

Cover the pot, keep on cooking, braised the beef for two hours until the meat is tender

Taste for the seasoning, and take the meat out of the pan.  In this stage, the liquid is only very little left.

To Fry the Empal

Using fresh oil, place oil onto a frying pan to deep-fry the beef

When the oil is hot enough (but not too hot), put the beef-meat in, 3 pieces at a time

(depend to the size of the frying pan), fry the beef until golden brown

Take them out and put them on a plate.  Do the rest until all the meat are fried

To serve:  Serve as a side dish for steamed white rice

Happy Cooking, Try the Recipe!

Susy