Like many Indonesian beef dishes, this calls for a lean, relatively less tender cut of meat. It is braised for quite a while until tender, and the cooking liquid has just about evaporated. In fact, the name of this recipe, Dendeng Sapi Manis translates into English as “Sweet Beef Jerky.” However, this dish is nothing like dried-out American beef jerky;  on the contrary, it’s tender and delicious. I hope you’ll try this dish!

1 lb top round beef, thinly sliced into 2-inch pieces
1 tsp ground coriander
1/8 tsp ground cumin
1 tsp Laos powder
1/2 tsp grated nutmeg
1 Tbsp brown sugar
1 1/4 tsp salt
2 Tbsp canola oil
1 medium onion, peeled and diced
1 clove garlic, peeled and finely grated or minced
1/2 tsp terasi
1 tsp tamarind water
1 1/2 cups water
2 red Thai chilies, sliced on the diagonal

Combine meat with coriander, cumin, Laos powder, nutmeg, brown sugar and salt in a medium bowl; set aside.

Heat oil in a frying pan over medium-high heat. Add meat mixture and brown on all sides for 4 minutes.

Add onion and garlic, and cook for another 1 minute. Add the terasi, tamarind water and water. Stirring constantly, bring to a boil.  Cover. Reduce heat to low and simmer gently for 1 1/2 hours. Remove lid and increase heat to high. Cook until most of the sauce has evaporated, about 10 minutes. Garnish with the red Thai chilies, and serve with steamed jasmine rice.

Serves 4.