Smoked Brisket Krawu

Name: Smoked Brisket Krawu
Yield: 1
Ingredients: 1000.0g Basmati rice; 300.0ml Coconut Water; 900.0ml Thin Coconut Milk; 10.0g Salt; 5.0g Granulated Sugar; 5.0g Royco Chicken Seasoning; 3.0g Lime Leaves; 2.0g Lemongrass, bruised; 15.0g Galangal, bruised; 20.0g Ground Garlic; 25.0g Ground Shallots; 50.0ml Cooking Oil; 1200.0g Beef Brisket; 5.0n/a Bay Leaves, Indonesian Salam; 5.0n/a Lime Leaves; 3.0stalk Lemongrass, bruised; 15.0g Royco Beef Seasoning; 100.0g Bango Sweet Soy Sauce; 50.0g Palm Sugar; 2000.0ml Coconut Water; 150.0g Shallots; 75.0g Garlic; 30.0g Candlenuts, toasted; 10.0g Coriander Seeds, toasted; 50.0g Galangal, charred; 25.0g Mature Turmeric, charred; 5.0n/a Bay Leaves; 3.0stalk Lemongrass, charred; 500.0ml Beef Broth, as needed; 200.0ml Cooking Oil

Smoked Brisket Krawu blends Madurese and East Javanese cultures. Born in Gresik’s port, its name means "hand-served." Sailors loved this practical, portable meal for long voyages, helping it become the famous regional dish it is today.

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Indonesian Coconut Rice

Basmati rice 1000.0 g
Coconut Water 300.0 ml
Thin Coconut Milk 900.0 ml
Salt 10.0 g
Granulated Sugar 5.0 g
Royco Chicken Seasoning 5.0 g

Sautéed Aromatics

Lime Leaves 3.0 g
Lemongrass, bruised 2.0 g
Galangal, bruised 15.0 g
Ground Garlic 20.0 g
Ground Shallots 25.0 g
Cooking Oil 50.0 ml

Beef Braising Ingredients

Beef Brisket 1200.0 g
Bay Leaves, Indonesian Salam 5.0 n/a
Lime Leaves 5.0 n/a
Lemongrass, bruised 3.0 stalk
Royco Beef Seasoning 15.0 g
Bango Sweet Soy Sauce 100.0 g
Palm Sugar 50.0 g
Coconut Water 2000.0 ml

Beef Fine Spice Paste: Step 1

Shallots 150.0 g
Garlic 75.0 g
Candlenuts, toasted 30.0 g
Coriander Seeds, toasted 10.0 g
Galangal, charred 50.0 g
Mature Turmeric, charred 25.0 g
Bay Leaves 5.0 n/a
Lemongrass, charred 3.0 stalk
Beef Broth, as needed 500.0 ml
Cooking Oil 200.0 ml

Beef Fine Spice Paste: Step 2

Royco Beef Seasoning 20.0 g
Salt 5.0 g
Ground Pepper 5.0 g
Granulated Sugar 10.0 g
Bango Sweet Soy Sauce 100.0 g
Thick Coconut Milk 500.0 g
Tamarind Water 100.0 ml
Beef Broth 750.0 ml

Spiced Coconut Flakes

Grated Coconut 200.0 g
Mature Turmeric, charred 10.0 g
Shallots 50.0 g
Garlic 20.0 g
Cumin 3.0 g
Curly Red Chilies 25.0 g
Lime Leaves 3.0 n/a
Royco Chicken Seasoning 5.0 g

Shrimp Paste Chili: Step 1

Bird's Eye Chilies 150.0 g
Curly Red Chilies 50.0 g
Shallots 40.0 g
Garlic 20.0 g
Cooking Oil 150.0 ml

Shrimp Paste Chili: Step 2

Shrimp Petis, Black Shrimp Paste 150.0 g
Reserved Braising Liquid 100.0 ml
Royco Beef Seasoning 5.0 g
Palm Sugar 5.0 g

Main courses

Indonesian

Traditional

Rice

Beef / Mutton

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Preparation

Indonesian Coconut Rice
- Pressure cook the beef for approximately 20–30 minutes, then drain and set aside.
Sautéed Aromatics
- Sauté all of the Step 1 fine spice paste ingredients until fragrant and thoroughly cooked (tanak).
- Add all of the Step 2 fine spice paste ingredients and stir until well combined.
- Add the beef and cook over low heat until the flavors are fully absorbed and the meat is juicy.
- Remove the beef from the liquid, drain, and slice.
- Smoke the beef for approximately 5–10 minutes.
Beef Braising Ingredients
Beef Fine Spice Paste: Step 1
Beef Fine Spice Paste: Step 2
Spiced Coconut Flakes
Shrimp Paste Chili: Step 1
Shrimp Paste Chili: Step 2