Indonesian Beef Stew
- 500 g beef (chuck or brisket), thinly sliced
- 5 pc shallots, thinly sliced
- 2 gloves garlic, thinly sliced
- 1 pc cinnamon stick (replace with 1/2 tsp ground cinnamon if not available)
- 2 pc cloves
- 4 tbsp Indonesian sweet soya sauce / Kecap Manis
- ¼ tsp ground nutmeg
- 1 pc middle size tomato, cut in wedges
- 1 tsp salt or to taste
- 1 tsp sugar (or to taste)
- 500 ml hot water
- 2 tbsp margarine or butter
- 2 tbsp fried/roasted shallot/onion for garnish
Spices for marinating
- 2 gloves garlic
- 2 cm fresh ginger, peeled-off
- ½ tsp ground pepper
Indonesian Beef Stew
Semur is a variant of Indonesian dishes which inspired by the Dutch, cooked with a braising technique: by boiling or simmering over low heat until the meat becomes tender.In Indonesia, semur is a stewed meat dish which's cooked in a dark brown sauce made from indonesian sweet soy sauce or known as kecap manis.Beside meat, Indonesian stews are also made with a variety of ingredients such as chicken, potato, tofu, hard boiled egg, fish and vegetables.Tips: Use only a good quality of kecap manis to get an optimum result. A simple trick to recognize it's authenticity: Just shake the bottle downside, if the sauce has a thick, almost syrupy consistency then you get it right. If it flows like water, never think a twice to even try, otherwise you will ruin the taste!Have a try and hopefully you have another insight of indonesian dishes. This time it's NOT spicy at all 🙂
for Indonesian Beef Stew:
- Cut the meat into thinly rectangles or square shapes. If necessary prick with a fork to prevent the meat becomes wavy or curled when it's cooked.
- Marinating the beef: Grind garlic, ginger and pepper with mortar & pestle or wet mill into smooth paste.
- Rub the paste into the entire surface of the meat.
- Put in a fridge for about 15 minutes to let the marinating process.
- Peel off (if necessary) & prepare all ingredients for the seasoning. Slice shallots & garlic thinly.
- Heat 2 tbsp of margarine or butter over medium heat in a fryingpan/wok, first saute garlic until fragrant.
- Add shallot and stir continuously until translucent and fragrant.
- Add the beef and stir constantly until the meat becomes harder & changes color.
- Add enough hot water *** until the meat is fully submerged. (approx 500 ml/2 cups hot water)
- Add 4 tbsp kecap manis, stir to mix.
- Add cinnamon, cloves and ground nutmeg. Bring to boil then simmer over low heat until the meat is tender and the broth has shrunk. (approx.20-30 minutes).
- Add tomato and cook briefly until just wilted.
- Adjust the taste, add salt and sugar if necessary. Remove from heat, garnish with fried onions and serve hot with rice.
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