14 recipes using beef — Nasi goreng, rendang, satay — the flavours of 17,000 islands.
Indonesian cuisine is famous for its bold, distinctive flavours. These indonesian beef recipes range from quick weeknight dishes ready in under 30 minutes to impressive weekend feasts. Each recipe includes exact ingredient quantities, step-by-step instructions, and full calorie counts per serving.
The world's most flavourful dish — slow-braised beef in coconut milk with lemongrass, galangal, kaffir lime and 15 spices until the meat is fall-apart tender and coated in dark, caramelised coconut.
Indonesia's legendary slow-cooked dry beef curry with coconut milk and galangal — the world's most complex curry.
Indonesian beef meatball soup with noodles, fried wontons, and a clear savory broth — popular street food across the archipelago.
Indonesia's legendary dry-braised beef — slow-cooked for hours in spiced coconut milk until the sauce completely caramelises into a dark, intensely fragrant crust coating every piece of fall-apart beef.
East Java's signature black beef soup, coloured and flavoured by keluak nuts, with tender braised beef, bean sprouts, and sambal on the side.
Jakarta's rich, coconut-milk beef soup with crispy fried shallots, tomato, and fresh lime — a creamy, fragrant Betawi classic served with rice or lontong.
Slow-cooked beef in a deeply spiced coconut paste — caramelised over hours until almost dry — Indonesia's most celebrated dish.
Indonesian grilled meat skewers with rich peanut sauce — the ultimate street food.
Indonesian spiced meat cooked in coconut milk — rich, deeply spiced, legendary.
Indonesian beef meatball soup with noodles and broth — warming, hearty comfort.
Indonesian curry with potatoes, eggs, and meat — aromatic, warming, easy.
Indonesian stuffed folded pancake — sweet or savory street food treasure.
West Sumatran caramelized dry beef curry — slow-cooked in coconut and spice paste until dark and concentrated.
Indonesia's masterpiece — beef chuck slow-simmered for hours in coconut milk and a paste of chili, galangal, lemongrass and kaffir lime until the sauce evaporates into a dark, intensely spiced coating.