Empal Gepuk

Nutrition · per serving

Steps

1. 1

   Pat the beef dry. Slice the garlic, bruise the galangal and lemongrass, and tear the kaffir lime leaves so they release their aroma quickly; this helps the dish fit the shorter cooking time without losing character.

   500 g beef chuck or brisket, cut into 2 large steaks4 cloves (16 g) garlic, finely sliced25 g galangal, sliced and lightly bruised2 stalks (40 g) lemongrass, white part bruised4 leaves kaffir lime leaves, torn
2. 2

   Place the beef in a wide saucepan with the coconut milk, water, garlic, galangal, lemongrass, kaffir lime leaves, ground coriander, salt, white pepper, and palm sugar. Bring just to a gentle simmer over medium heat, then lower the heat. Cook uncovered for 22-25 minutes, turning once or twice, until the beef is cooked through and fairly tender and the liquid has reduced to a thick coating sauce. Keep the heat gentle so the coconut milk does not split aggressively.

   500 g beef chuck or brisket, cut into 2 large steaks250 ml coconut milk, full-fat200 ml water4 cloves (16 g) garlic, finely sliced25 g galangal, sliced and lightly bruised2 stalks (40 g) lemongrass, white part bruised4 leaves kaffir lime leaves, torn1 tsp (2 g) ground coriander1 tsp (5 g) salt1/2 tsp (1 g) white pepper12 g palm sugar, grated
3. 3

   Transfer the beef to a board and let it rest for 5 minutes so the juices settle and it is easier to handle. Reserve the reduced braising liquid in the pan.

   500 g beef chuck or brisket, cut into 2 large steaks
4. 4

   Using a pestle, meat mallet, or the flat side of a heavy knife, gently pound the beef until slightly flattened and the fibers loosen into a rough, shredded surface. Do not mash it completely; the ideal texture is craggy so it can catch the seasoning and crisp at the edges.

   500 g beef chuck or brisket, cut into 2 large steaks
5. 5

   Return the flattened beef to the pan and turn it in the reduced coconut-spice liquid for 1-2 minutes until well coated. This quick re-basting gives the characteristic sweet-savory glaze before frying.

   500 g beef chuck or brisket, cut into 2 large steaks
6. 6

   Heat the coconut oil in a frying pan over medium-high heat. Fry the beef for 1-2 minutes per side until browned with caramelized edges but not hard or dry. If your pan is small, fry one piece at a time. Spoon over any sticky bits from the pan for extra flavor.

   20 g coconut oil500 g beef chuck or brisket, cut into 2 large steaks
7. 7

   Slice or tear the empal into serving pieces. Serve hot with the sliced cucumber for contrast to the rich, aromatic beef.

   80 g cucumber, sliced500 g beef chuck or brisket, cut into 2 large steaks

Origin & History

Empal Gepuk is a Sundanese and West Javanese-style beef dish in which meat is simmered with aromatic spices, lightly pounded, and then fried until flavorful and lightly crisp at the edges. The name "gepuk" refers to the pounding process that loosens the fibers and helps the seasoning penetrate. Variations exist across Java, often balancing sweet palm sugar with fragrant galangal, lemongrass, and kaffir lime leaves.