📝 About This Recipe
A crown jewel of Eurasian cuisine, Beef Smore is a luscious pot roast that tells the story of Portuguese, Dutch, and Malay influences converging in the historic port of Malacca. This slow-cooked masterpiece features tender beef bathed in a velvety, spice-infused gravy enriched with aromatic cinnamon, cloves, and a distinctive touch of vinegar. It is a nostalgic, heartwarming dish traditionally served at festive family gatherings, offering a perfect balance of savory depth and delicate sweetness.
🥗 Ingredients
The Meat and Marinade
- 1 kg Beef Chuck or Brisket (cut into 2-inch thick cubes)
- 2 tablespoons Dark Soy Sauce (for color and depth)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Black Peppercorns (coarsely cracked)
Aromatics and Spices
- 1 piece Cinnamon Stick (about 3 inches long)
- 2 pieces Star Anise
- 4 pieces Cloves
- 3 large Red Onions (thinly sliced)
- 6 cloves Garlic (finely minced)
- 2 inch piece Ginger (peeled and bruised)
The Braising Liquid
- 500 ml Beef Stock (unsalted or low-sodium)
- 2 tablespoons Distilled White Vinegar (essential for the authentic tang)
- 1 tablespoon Sugar (palm sugar or brown sugar preferred)
- 3 medium Dutch Potatoes (peeled and quartered)
- 2 large Carrots (cut into thick rounds)
👨🍳 Instructions
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1
In a large mixing bowl, toss the beef cubes with dark soy sauce, salt, and cracked black pepper. Let it marinate for at least 30 minutes at room temperature to allow the flavors to penetrate.
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2
Heat 3 tablespoons of vegetable oil in a heavy-bottomed Dutch oven or pot over medium-high heat. Sear the beef in batches until browned on all sides; remove and set aside.
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3
In the same pot, add the cinnamon, star anise, and cloves. Fry for 1 minute until their fragrance is released into the oil.
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4
Add the sliced onions and sauté for 8-10 minutes. You want them to become very soft and slightly caramelized, which provides the base thickness for the gravy.
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5
Stir in the minced garlic and bruised ginger, cooking for another 2 minutes until fragrant but not burnt.
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6
Return the seared beef and any accumulated juices back into the pot, stirring well to coat the meat with the aromatics.
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7
Pour in the beef stock and vinegar. Bring the liquid to a gentle boil, then immediately reduce the heat to low.
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8
Cover the pot with a tight-fitting lid and simmer for approximately 1.5 hours. Check occasionally to ensure there is enough liquid; add a splash of water if it looks too dry.
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9
Add the potatoes and carrots to the pot. Stir in the sugar. Continue to simmer, covered, for another 30-45 minutes until the beef is fork-tender and the vegetables are soft.
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10
Remove the lid and increase the heat slightly for the final 10 minutes to reduce the sauce to a thick, glossy consistency that coats the back of a spoon.
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11
Taste the gravy. Adjust seasoning with more salt or sugar if needed to achieve that signature sweet-savory-tangy balance.
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12
Turn off the heat and let the Smore rest for 10 minutes before serving to allow the juices to redistribute through the meat.
💡 Chef's Tips
For the most authentic flavor, cook the dish a day in advance; the spices mellow and the beef becomes even more tender overnight. Don't skip the vinegar—it acts as a tenderizer and provides the 'bright' note that distinguishes this from a standard British pot roast. If you prefer a thicker gravy, you can mash one of the cooked potato quarters directly into the sauce. Use a tough cut like chuck or shin; lean cuts will become dry and stringy during the long braising process. Always sear the meat in batches to avoid crowding the pan, which causes the meat to steam rather than brown.
🍽️ Serving Suggestions
Serve hot with a side of crusty French baguette or 'Roti Babi' to mop up the delicious gravy. Pairs beautifully with a simple side of Sambal Belacan and steamed jasmine rice for a true Malaysian-Eurasian experience. Accompany with a crisp cucumber acar (pickle) to provide a refreshing crunch against the rich beef. For a traditional touch, serve with a side of buttery mashed peas. A light-bodied red wine like a Pinot Noir complements the warm spices without overpowering the dish.