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Semur Daging
Indonesian Sweet Soy Braised Beef
A classic Indonesian comfort food, Semur Daging features tender chunks of beef slow-braised in a rich, sweet, and savory sauce made with kecap manis (sweet soy sauce). This Dutch-influenced dish is deeply aromatic and pairs perfectly with steamed rice.
🧂 Інгредієнти
- 600 g Beef chuck or brisket(Cut into 1.5-inch cubes)
- 5 tbsp Kecap manis (Indonesian sweet soy sauce)(Essential for the signature flavor. Can be found in Asian markets or online.)
- 3 medium Potatoes(Peeled and cut into 1-inch chunks)
- 150 g Shallots(Thinly sliced. Approximately 6-8 medium shallots.)
- 4 cloves Garlic(Minced)
- 1/2 tsp Ground nutmeg
- 1/4 tsp Ground cloves
- 2 cups Water or beef broth
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
👨🍳 Інструкції
- 1
Prepare the aromatics: In a mortar and pestle or a small food processor, pound or blend the sliced shallots and minced garlic into a rough paste. Set aside.
⏱️ 5 minutes - 2
Sear the beef: Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the beef cubes in batches, ensuring not to overcrowd the pot. Sear on all sides until deeply browned. This browning is crucial for flavor development. Remove the seared beef and set aside.
⏱️ 10 minutes - 3
Sauté aromatics: Reduce the heat to medium. Add the shallot-garlic paste to the pot and sauté for 2-3 minutes until fragrant and lightly golden, scraping up any browned bits from the bottom of the pot.
⏱️ 3 minutes - 4
Deglaze and add liquids: Pour in the kecap manis and stir to combine with the aromatics. Return the seared beef to the pot. Add the water or beef broth, ground nutmeg, ground cloves, salt, and black pepper. Stir everything together.
⏱️ 2 minutes - 5
Braise the beef: Bring the liquid to a simmer, then reduce the heat to low. Cover the pot tightly and let it braise gently for at least 1 hour and 15 minutes, or until the beef is becoming tender. Stir occasionally to prevent sticking.
⏱️ 1 hour 15 minutes - 6
Add potatoes and finish cooking: Add the potato chunks to the pot. Ensure they are mostly submerged in the liquid. Continue to simmer, covered, for another 30-45 minutes, or until the potatoes are fork-tender and the beef is very tender and easily shredded with a fork. The sauce should have thickened slightly.
⏱️ 45 minutes - 7
Adjust seasoning and serve: Taste the sauce and adjust seasoning with more salt, pepper, or a touch more kecap manis if desired. Serve hot over steamed white rice.
⏱️ 5 minutes
💡 Професійні поради
- ✓For an even richer flavor, you can marinate the beef in kecap manis, nutmeg, and cloves for at least 30 minutes (or overnight) before searing.
- ✓The sauce should be thick and glossy. If it's too thin towards the end of cooking, remove the lid and simmer for an extra 10-15 minutes to reduce.
- ✓This dish tastes even better the next day as the flavors meld.
- ✓Serve with a side of fresh cucumber slices or acar (Indonesian pickled vegetables) to balance the sweetness.
✨ Ідеї для варіацій
Натхнення для вашої власної версії цього рецепту
- Add hard-boiled eggs (peeled) during the last 20 minutes of braising to absorb the sauce.
- Incorporate fried tofu puffs or firm tofu cubes along with the potatoes.
- For a spicier kick, add a few sliced bird's eye chilies during the braising process.