Teukir
Timorese Beef Stew
Teukir is a rich and savory beef stew, often prepared for special occasions and celebrations in Timor-Leste. It features slow-cooked beef in a flavorful broth infused with aromatic spices like turmeric, galangal, ginger, and garlic, thickened with candle nuts. This hearty dish embodies the warmth and tradition of Timorese gatherings.
🧂 Ingredients
- 1 kg Beef chuck, cut into 1.5-inch cubes
- 10 Candle nuts (or macadamia nuts)
- 2 tbsp Turmeric powder
- 1 inch piece Galangal, grated
- 1 inch piece Ginger, grated
- 6 Garlic cloves, minced
- 2 medium Shallots, finely chopped
- 2 stalks Lemongrass, bruised
- 3 Kaffir lime leaves
- 3 tbsp Vegetable oil
- 4 cups Water or beef broth
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
If using candle nuts, soak them in hot water for 15 minutes, then drain. Grind the candle nuts into a fine paste using a mortar and pestle or a food processor.
💡 Tip: Soaking candle nuts makes them easier to grind and can reduce any bitterness. - 2
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chopped shallots and sauté until softened, about 3-4 minutes.
💡 Tip: Using a heavy-bottomed pot will help distribute heat evenly and prevent scorching. - 3
Add the minced garlic, grated galangal, and grated ginger to the pot. Cook for another minute until fragrant.
💡 Tip: Be careful not to burn the garlic, as it can turn bitter. - 4
Add the beef cubes to the pot and sear on all sides until browned. This step is crucial for developing flavor.
💡 Tip: Don't overcrowd the pot; sear the beef in batches if necessary. - 5
Stir in the turmeric powder and the ground candle nut paste. Cook for 1-2 minutes, stirring constantly, until well combined with the beef.
💡 Tip: Toast the spices and nut paste briefly to release their aromas. - 6
Add the bruised lemongrass stalks and kaffir lime leaves to the pot. Pour in the water or beef broth. Bring the mixture to a boil.
💡 Tip: Bruising the lemongrass helps to release its flavor more effectively. - 7
Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 2.5 to 3 hours, or until the beef is very tender and falling apart.
💡 Tip: Simmering slowly over low heat is key to tenderizing the beef and melding the flavors. - 8
Season the stew with salt and black pepper to taste. Remove the lemongrass stalks and kaffir lime leaves before serving.
💡 Tip: Taste and adjust seasoning as needed. The stew should be rich and savory. - 9
Serve hot, typically with steamed rice. Teukir is often enjoyed during festive occasions and family gatherings.
💡 Tip: Garnish with fresh cilantro or a sprinkle of fried shallots for extra flavor and visual appeal.
💡 Pro Tips
- ✓If candle nuts are unavailable, macadamia nuts can be used as a substitute, though the flavor profile may differ slightly.
- ✓For a spicier version, add a sliced chili pepper along with the aromatics.
- ✓The stew can be made ahead of time and reheated, as the flavors often deepen overnight.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a small amount of palm sugar to balance the savory flavors.
- A splash of tamarind paste can be added for a subtle tanginess.
- For a thicker stew, you can mash some of the cooked beef against the side of the pot or add a cornstarch slurry.