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Lapis Daging
A classic Chinese-Indonesian dish featuring tender, thinly sliced beef braised in a rich, sweet soy sauce, often served with hard-boiled eggs. This dish showcases a delightful balance of sweet and savory flavors, influenced by Dutch culinary traditions.
🧂 Ingrédients
- 600 g Beef(Use a tender cut like sirloin, tenderloin, or flank steak. Slice against the grain for maximum tenderness.)
- 6 tbsp Kecap Manis(Indonesian sweet soy sauce. Essential for the signature flavor.)
- 1/4 tsp Nutmeg(Freshly grated is best.)
- 4 whole Cloves(Or 1/8 tsp ground cloves.)
- 6 medium Shallots(Thinly sliced.)
- 3 cloves Garlic(Minced.)
- 1 inch piece Ginger(Peeled and thinly sliced or grated.)
- 1 cup Water(Or beef broth for richer flavor.)
- 1/2 tsp Salt(Or to taste.)
- 1/4 tsp Black Pepper(Freshly ground, or to taste.)
- 4 large Hard-boiled eggs(Peeled and halved or quartered.)
- 2 tbsp Cooking Oil(Neutral oil like vegetable or canola.)
👨🍳 Instructions
- 1
Prepare the beef: Slice the beef thinly against the grain, about 1/8-inch thick. If the beef is partially frozen, it will be easier to slice.
⏱️ 15 minutes - 2
Sauté aromatics: Heat the cooking oil in a large pot or Dutch oven over medium-high heat (around 190°C / 375°F). Add the sliced shallots and cook until softened and lightly golden, about 3-5 minutes. Add the minced garlic and sliced ginger, and sauté for another minute until fragrant, being careful not to burn the garlic.
⏱️ 5 minutes - 3
Sear the beef: Add the thinly sliced beef to the pot in a single layer (you may need to do this in batches to avoid overcrowding). Sear the beef for 1-2 minutes per side until browned. Remove the beef from the pot and set aside.
⏱️ 5 minutes - 4
Deglaze and add liquids: Pour in the water (or broth) and scrape the bottom of the pot to loosen any browned bits. Bring to a simmer.
⏱️ 2 minutes - 5
Combine and season: Return the seared beef to the pot. Stir in the kecap manis, grated nutmeg, whole cloves, salt, and black pepper. Ensure the beef is mostly submerged in the liquid. If not, add a little more water or broth.
⏱️ 3 minutes - 6
Braise the beef: Bring the mixture back to a gentle simmer. Reduce the heat to low, cover the pot tightly, and let it braise for at least 1 hour and 30 minutes, or until the beef is very tender. Stir occasionally to prevent sticking.
⏱️ 1 hour 30 minutes - 7
Add eggs and finish: Once the beef is tender, add the peeled hard-boiled eggs to the pot. Continue to simmer, uncovered, for another 10-15 minutes, allowing the sauce to thicken slightly and coat the eggs. Taste and adjust seasoning if necessary.
⏱️ 15 minutes - 8
Serve: Remove the whole cloves before serving. Serve the Lapis Daging hot, spooning the rich sauce over the beef and eggs. It is traditionally served with steamed white rice.
⏱️ N/A
💡 Conseils de pro
- ✓For a deeper flavor, marinate the beef slices in kecap manis, nutmeg, and cloves for at least 30 minutes before cooking.
- ✓The sauce should be thick and glossy. If it's too thin after braising, remove the beef and eggs and simmer the sauce uncovered until it reaches the desired consistency.
- ✓This dish is even better the next day as the flavors meld together.
- ✓Serve with steamed white rice to soak up the delicious sauce.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add sliced potatoes or carrots during the last 45 minutes of braising.
- For a spicier version, add sliced chilies or a pinch of chili flakes with the aromatics.
- A splash of tamarind paste can add a subtle tanginess.