Entree: Indonesia – Sulawesi – Pallubasa (Spiced Makassar beef and coconut stew made with a toasted coconut paste)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 1.5 lb (680 g) beef brisket, trimmed and cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) beef tripe or mixed offal, cleaned and cut into bite-size pieces (optional)
- 2 tbsp (30 ml) vegetable oil
- 6 large shallots, peeled and roughly chopped, approx. 6 oz (170 g)
- 4 cloves garlic, crushed (about 0.7 oz / 20 g)
- 1 inch (2.5 cm) galangal, peeled and sliced, approx. 0.4 oz (12 g)
- 1 inch (2.5 cm) fresh turmeric or 1 tsp (2 g) ground turmeric
- 2 candlenuts (or 2 tbsp / 18 g macadamia), roughly chopped
- 1 tsp (2 g) ground coriander
- 1 stalk lemongrass, white part smashed and halved
- 3 kaffir lime leaves, torn
- 1 tsp (5 g) salt, adjust to taste
- 1 tbsp (15 g) palm sugar or brown sugar
- 2 cups (480 ml) thick coconut milk
- 1 cup (240 ml) water or light beef broth
- 1 tbsp (15 ml) tamarind juice (or 1 tsp / 5 g tamarind paste dissolved in 1 tbsp / 15 ml water)
- 1/2 cup (40 g) grated fresh coconut (for koya)
- 1/4 cup (30 g) fried shallots (for koya and garnish)
- 2 tbsp (30 ml) vegetable oil (for toasting coconut)
- Lime wedges for serving
- Steamed white rice for serving

Instructions

1. Make the spice paste: In a food processor or mortar and pestle, blend the chopped shallots, garlic, galangal, turmeric, candlenuts, and ground coriander into a smooth paste; add a splash of water if needed.
2. Toast the grated coconut: Over medium heat in a small skillet, heat 2 tbsp (30 ml) vegetable oil. Add the grated coconut and 1/4 cup (30 g) fried shallots and toast, stirring constantly, until deep golden and fragrant, about 6–8 minutes. Remove and cool, then grind coarsely to a powder to make koya; set aside.
3. Brown the meat: Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Add the brisket pieces (and tripe if using) and brown on all sides, about 6–8 minutes. Remove and set aside.
4. Sauté the paste: In the same pot, reduce heat to medium and add the spice paste. Cook, stirring, until fragrant and oil separates, about 4–5 minutes.
5. Simmer the stew: Return the browned meat to the pot. Add the smashed lemongrass, torn kaffir lime leaves, salt, palm sugar, coconut milk, and 1 cup (240 ml) water or broth. Bring to a gentle simmer, cover partially, and cook until the beef is tender, about 1–1.5 hours. Skim any excess fat as needed.
6. Finish seasoning: Stir in the tamarind juice and adjust salt and sugar to taste. If using tripe, ensure it is tender before finishing.
7. Add koya: Stir in half of the toasted coconut-shallot powder (koya) to thicken and enrich the broth; reserve the remainder for garnish.
8. Serve: Ladle the Pallubasa over steamed white rice, sprinkle with remaining koya and extra fried shallots, and serve with lime wedges on the side for squeezing.