Empal Gepuk
Spice braised pounded beef, fried until caramelised and crispy
Empal gepuk is one of those dishes that rewards patience - and a bit of aggression *bicep emote*
A Sundanese classic from West Java, it’s beef that’s been braised low and slow in a deeply spiced coconut broth, pounded flat, then fried until the edges caramelise. The gepuk part - the pounding - isn’t just theatrical. It breaks down the fibres so the bumbu can really get into the meat, which means every bite is spiced all the way through.
Empal Gepuk Serves 6
For the beef 1 kg beef shin or topside (whole)
3 Indonesian bay leaves / daun salam (optional)
2 lemongrass stalks, bruised
9 kaffir lime leaves
Bumbu halus
3 banana shallots
10 garlic cloves
5 inch piece fresh galangal
5 inch piece fresh ginger,
8 candlenuts or macadamia nuts, toasted
2 tbsp ground coriander seeds
1 tsp ground nutmeg
For the braise
75g dark palm sugar (gula jawa / gula melaka) or coconut sugar
400ml beef braising liquid (reserved)
200ml coconut milk or coconut water
5 tbsp tamarind paste
Salt, to taste
For frying
Neutral oil
Sambal
4 garlic cloves, peeled
2–3 banana shallots, peeled
4–5 red chillies, seeds and pith removed if preferred
1–3 bird’s eye chillies (optional), or to taste
4–5 large tomatoes, roughly chopped (or 1 can chopped tomatoes)
½ tbsp caster sugar
½ tsp salt
Neutral oil
Method
1. Cook the beef Place the beef in a large pot with the daun salam, 4 kaffir lime leaves, and lemongrass. Cover with water and bring to a boil. Pressure cook for 20 minutes, or boil covered on a low simmer for 60–80 minutes, until tender but still holding its shape. Reserve 400ml of the braising liquid before draining.
2. Make the bumbu halus Blend the banana shallots, garlic, galangal, ginger, candlenuts, ground coriander, and nutmeg into a smooth paste. Set aside.
3. Slice and pound Once the beef is cool enough to handle, slice it against the grain into roughly 2.5cm (1 inch) thick pieces. Using a meat mallet, the back of a heavy knife, or a pestle, pound each slice firmly to flatten and tenderise - this opens the meat up so the bumbu can really get in.
4. Cook the bumbu Heat a wide pan over medium heat with a little oil. Fry the bumbu halus with the remaining 5 kaffir lime leaves and palm sugar, stirring constantly, until fragrant and the paste has darkened and separated from the oil - about 5–8 minutes. Season with salt.
5. Braise in spiced coconut Add the reserved braising liquid and coconut milk (or coconut water) to the pan. Stir to combine, then add the pounded beef slices in a single layer. Cook over medium-low heat, turning occasionally, until the liquid reduces almost completely and the bumbu clings to and coats each piece - about 1 hour. Add the tamarind paste in the last 10 minutes of cooking.
6. Fry Heat neutral oil in a deep pan or wok to 170°C. Working in batches, fry the spiced beef slices for 2–3 minutes per side until deeply golden and caramelised at the edges. Drain on paper towel.
7. Make the sambal Blitz the garlic, shallots, chillies, and tomatoes in a blender until you have a rough paste. Heat 2 tablespoons of oil in a frying pan or wok over medium-high heat. Add the paste and cook, stirring occasionally, for 5 minutes. Add the sugar and salt and continue cooking, stirring now and then, for 10–15 minutes until the mixture reduces, thickens, and the oil begins to separate. Taste and adjust seasoning.
8. Serve Serve the empal hot over steamed white rice with sambal spooned on top.