Empal Gepuk
In this recipe
About this recipe
Empal gepuk is a Sundanese beef dish: the meat is pounded thin so it turns tender and soaks up a mild palm-sugar spice.
Pound after a first simmer. Keep some thickness so the slices do not fall apart in the fryer.
Reduce the braising liquid, then fry only briefly for color.
Prep & cook time
- Prep30 minutes
- Cook1 hour 30 minutes
- Total2 hours
- Servings6 servings
- LevelMedium
Tools you need
- Pot
- Meat mallet
- Wok
Ingredients
- 700 g beef brisket or topside
- 6 garlic cloves
- 4 shallots
- 2 cm turmeric
- 1 teaspoon coriander
- 40 g palm sugar
- 1 teaspoon salt
- 2 bay leaves
- 2 cm galangal
- 500 ml water
- Oil for frying
Directions
- Simmer the beef until half-tender. Lift out and pound flat without tearing.
- Blend garlic, shallots, turmeric, coriander, salt, and palm sugar.
- Return beef to the pot with the paste, bay leaves, galangal, and water. Cook until tender and nearly dry.
- Fry briefly until browned.
- Slice across the grain and serve with sambal and rice.
Kitchen tips
- A little fat in the cut keeps the meat moist.
- Pound evenly without making holes.
- Braise ahead and fry just before serving.
Serve with
- Steamed rice
- Shrimp-paste sambal
- Fried tofu
- Fresh vegetables
How to store
Braised empal keeps 3 days refrigerated. Refry before serving.
Common mistakes
- Pounding so thin the meat shreds.
- Stopping the braise while the beef is still tough.
- Frying so long it turns hard.