Spicy beef ragout with oyster mushrooms 'Gili Nangu'

Ingredients for 2 servings:

• 300 g beef fillet(s)
• 4 tbsp peanut oil, refined
• 2 tbsp fish sauce, dark (Saus Tim Ikan)
• 1 tbsp oyster sauce (saus tiram)
• 1 tbsp soy sauce, light
• 2 tbsp chili sauce sweet and sour, Thai style No. 4 (see my recipes)
• 2 small chili peppers, green
• 4 medium-sized garlic cloves, fresh
• 2 m.-large tomato(s), fully ripe
• 40 g onion(s), small, red, (bawang merah)
• 2 m.-sized garlic cloves, fresh
• 15 g pepper, red, long, (cabe besar merah)
• 30 g ginger, fresh or frozen
• 1 pinch of black pepper, freshly ground
• 1 pinch of mace powder
• 1 pinch of cardamom powder
• 1 lemon(s), juice
• 50 g Ketjap Manis
• 3 g beef broth, instant
• 200 g water
• 200 g orange juice
• Marinade (the strained broth)
• 300 g king oyster mushrooms
• 10 g butter, unsalted
• 50 g coconut milk, creamy
• 1 tsp instant chicken broth
• 1 medium-sized garlic clove(s), fresh, optional
• ½ tsp nutmeg, freshly grated
• ½ tsp black pepper, freshly ground
• 2 tbsp Madeira
• 3 tbsp celery leaves, fresh or frozen
• Salt
• e.g. celery leaves, fresh
• n. B. Pepper, red, cut into fine strips
• n. B. flowers and leaves

Instructions

Working time approx. 50 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 day 2 hours 20 minutes

A Far Eastern dish with a difference. A Chinese-Indonesian recipe from West Nusa Tenggara Province, Indonesia. Original title: Gulai Sapi dengan Jamur King Oyster.

Wash the small, green chilies, deseed them, and slice them crosswise into thin strips. Mix the liquid components of the marinade together, add the crushed garlic and chili strips. Cut the beef into thin, bite-sized pieces, mix with the marinade, and marinate overnight (3 hours at room temperature) in the refrigerator. Strain the marinated meat pieces, discard the solid parts of the marinade, and add them to the strained broth for the sauce. Dry the meat pieces with kitchen paper. Heat a medium-sized pan, add the peanut oil, and let it heat up. Add the meat pieces (danger of splashing!), stir-fry for a maximum of 1 minute, remove from the heat, and set aside. Peel the sauce ingredients, from the tomato to the ginger, if necessary, chop to the size of a hazelnut, deseed the fruit, slice the chilies crosswise into thin strands, and finely dice the ginger. Squeeze the lemon, reserving the juice and discarding the peel. Make the base for the sauce with ketjap manis, beef broth, water, orange juice, and lime juice. Now add the spices and the remaining marinade and stir to combine. Heat a medium-sized pan, add the peanut oil, and let it heat through. Add the chopped onion and garlic and fry until translucent, then add the tomatoes, ginger, and chili peppers. Stir-fry for 2 minutes. Deglaze with about half of the sauce. Pour into a covered casserole dish with the remaining sauce. Bring the sauce to a boil. Add the meat pieces and simmer with the lid on for 90 minutes. Let cool slightly and season to taste. Meanwhile: Cut off the bottom part of the mushroom stem. Trim the mushrooms if necessary, but do not wash them. Cut into bite-sized pieces. Melt the butter in a sufficiently large saucepan, add the coconut milk and the mushroom pieces. Simmer with the lid on for about 5 minutes, stirring occasionally. Continue uncovered: Add chicken broth (optionally, squeeze in a clove of garlic), mace, and pepper. Simmer for another 5 minutes, stirring occasionally, then set aside. When the meat is tender, add the king oyster mushrooms and their sauce and mix gently. Transfer to a serving dish, garnish, and serve immediately. Note: This dish is usually served as a side dish (lalapan) with white rice. However, I prefer mashed potatoes, wide noodles, or bread dumplings.