Semur Lidah (Javanese Braised Beef Tongue)

• Beef rib1kg
• Garlic6 cloves
• Shallot8 bulbs
• Coriander seed1 tbsp
• Candlenut4 nuts
• Sweet soy sauce150ml
• Tamarind water2 tbsp
• Salt1 tsp
• Oil3 tbsp

How to Make It

• 1

  Clean the beef tongue thoroughly and boil in a large pot with water until tender, about 60 minutes.

• 2

  Peel the tough outer skin off the tongue while it is still warm and slice into 1cm thick pieces.

• 3

  Grind the garlic, shallots, coriander, and candlenuts into a smooth paste using a mortar and pestle.

• 4

  Heat 3 tbsp oil in a heavy-bottomed wok over medium heat and sauté the spice paste until fragrant and darkened, about 3 minutes.

• 5

  Add the sliced beef tongue into the wok and toss to coat evenly in the aromatic spice mixture.

• 6

  Pour in the sweet soy sauce, tamarind water, and 200ml of water, stirring gently to combine.

• 7

  Reduce heat to low and simmer, covered, for 20 minutes until the liquid reduces to a thick, glossy glaze.

• 8

  Check seasoning and add salt to taste, ensuring the meat is tender enough to cut with a spoon.