Grass-Fed Beef Opor
Eid just doesn’t feel complete without opor!
This time, let's make first-class beef opor that’s healthier but still super delicious! No MSG at all! And for the coconut milk, I’m using fresh extract from mature coconuts for a richer and more natural taste. Plus, the beef is grass-fed shank, which is healthier because it’s lower in fat but still juicy.
Here it is, first-class beef opor that’s lower in fat, still creamy, and still savory. Perfect to pair with ketupat tiwul, which is lower in calories. Check out this post for the full recipe:
So, are you ready to make your Eid first-class, healthier but still super tasty?
Tips
- If you don’t have a pressure cooker, you can simmer the grass-fed beef over low heat for about 2 hours until tender.
- If you prefer yellow opor, you can add a thumb-sized piece of turmeric to the spice blend or adjust to taste.
- If you plan to store it in the fridge, divide the opor into airtight containers—it will last for 1-2 days. Just reheat until warm before serving.
- You can substitute grass-fed beef with organic chicken or boiled eggs, depending on your preference.
- This recipe only uses thick coconut milk extract. The leftover coconut can be used to make thin coconut milk for vegetable opor, like chayote or cassava leaves.
Course Main Course
Cuisine Indonesian
Keyword healthy beef stew, indonesia beeef stew with coconut milk, inodnesian opor, healthy grass-fed beef opor
Prep 10 minutes
Cook 50 minutes
Servings 6 servings
Ingredients
- 500 grams of grass-fed beef shank, cut as desired
- ½ liter of water
- 25 grams of shallots
- 12 grams of garlic
- 1 stalk of lemongrass
- 2 bay leaves
- 3 kaffir lime leaves (remove the leaf veins)
- 3 cm galangal
- ¾ teaspoon coriander seeds - roasted and ground
- ½ teaspoon cumin powder
- 2 teaspoons sea salt
- 2 teaspoons sorghum sugar
- ¾ teaspoon non-MSG mushroom broth
- ½ teaspoon ground pepper
- Coconut milk (grated 1 coconut + 500ml water, squeezed)
- Ingredients B (Spice Paste):
- 35 grams of shallots
- 20 grams of garlic
- 3 roasted candlenuts
- A little water for blending
Instructions
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Blend ingredients B until smooth.
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Sauté shallots and garlic from Ingredients A using enough oil.
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Then add the ground spice paste from Ingredients B.
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Add lemongrass, bay leaves, kaffir lime leaves, galangal, roasted and ground coriander, and cumin powder.
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Add the beef and sauté briefly.
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Transfer to a pressure cooker, add water, sea salt, sorghum sugar, non-MSG mushroom broth, and ground pepper.
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Cook in the pressure cooker for 20 minutes. If you don't have a pressure cooker, you can also simmer over low heat for 1-2 hours.
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Then add coconut milk and bring to a boil.
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Sprinkle with fried shallots.
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Ready to be served with Nonanic's Gluten-Free Tiwul Ketupat (click here to see the recipe )
