📝 About This Recipe
Semur Daging is a soul-warming Indonesian classic that showcases the unique fusion of local spices and Dutch colonial influences. This dark, luscious stew is defined by 'Kecap Manis' (Indonesian sweet soy sauce), which creates a glossy, caramelized glaze over tender morsels of beef. Infused with aromatic nutmeg and cloves, every bite offers a perfect balance of savory, sweet, and earthy notes that represent the heart of Javanese home cooking.
🥗 Ingredients
Main Ingredients
- 800 grams Beef Chuck or Brisket (cut into 3cm cubes, patted dry)
- 2-3 medium Potatoes (peeled and cut into wedges)
- 150 ml Kecap Manis (Sweet Soy Sauce) (high quality brand like Bango or ABC)
- 800 ml Beef Stock or Water (warm)
- 3 tablespoons Cooking Oil (vegetable or canola oil)
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 2 cm Ginger (peeled and sliced)
- 3 pieces Candlenuts (toasted in a dry pan)
- 1 teaspoon Whole Black Peppercorns
Aromatics and Seasoning
- 1/2 whole Nutmeg (freshly grated (approx. 1 tsp))
- 4 pieces Cloves (whole)
- 1 piece Cinnamon Stick (approx. 5cm long)
- 1 stalk Lemongrass (bruised, white part only)
- 1 teaspoon Salt (adjust to taste)
- 1 medium Tomato (cut into wedges)
For Garnish
- 2 tablespoons Fried Shallots (Bawang Goreng) (for crunch and aroma)
- 1 stalk Green Onions (finely sliced)
👨🍳 Instructions
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1
Prepare the spice paste by blending the shallots, garlic, ginger, toasted candlenuts, and peppercorns with a splash of oil or water until a smooth, fine paste forms.
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2
Heat 3 tablespoons of oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the spice paste and sauté for 4-5 minutes until the raw smell disappears and the oil starts to separate from the paste.
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3
Add the bruised lemongrass, cloves, cinnamon stick, and freshly grated nutmeg to the pot. Stir for another 2 minutes until the kitchen is filled with a warm, spiced aroma.
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4
Increase the heat to medium-high and add the beef cubes. Sear the beef, stirring frequently, until the meat has browned on all sides and is well-coated in the aromatics.
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5
Pour in the Kecap Manis (sweet soy sauce) and stir well, allowing the sugars to slightly caramelize against the hot beef for about 1 minute.
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6
Add the beef stock (or water) and salt. Bring the liquid to a gentle boil, then immediately reduce the heat to low.
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7
Cover the pot with a tight-fitting lid and simmer gently. For chuck beef, this will take about 60-70 minutes. Stir occasionally to ensure the bottom doesn't scorch.
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8
While the beef is simmering, you can lightly pan-fry the potato wedges until golden on the outside (this helps them hold their shape), though this is optional.
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9
Once the beef is starting to get tender, add the potatoes and the tomato wedges to the pot.
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10
Continue to simmer uncovered for another 20-30 minutes. This allows the sauce to reduce and thicken into a glossy, dark gravy while the potatoes soften.
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11
Taste the sauce. If it's too sweet, add a pinch more salt; if too thick, add a splash of water. The beef should be 'fork-tender'—falling apart with minimal pressure.
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12
Remove the lemongrass and cinnamon stick before serving. Transfer to a large bowl and garnish generously with fried shallots and sliced green onions.
💡 Chef's Tips
Always use fresh nutmeg if possible; the pre-ground version lacks the volatile oils that give Semur its signature fragrance. If you don't have candlenuts, you can substitute with macadamia nuts to achieve that same rich, thick consistency in the sauce. Don't rush the simmering process; low and slow heat is essential for the collagen in the beef to break down and for the flavors to penetrate the meat. For an even deeper flavor, make this dish a day in advance and reheat it—the spices mellow and develop beautifully overnight. If the sauce isn't dark enough, add another tablespoon of Kecap Manis, but be careful not to make it overly sweet.
🍽️ Serving Suggestions
Serve steaming hot over a bed of fluffy jasmine rice to soak up the luxurious gravy. Accompany with 'Emping' (melinjo nut crackers) for a traditional bitter-crispy contrast to the sweet stew. Pair with a side of 'Sambal Terasi' (shrimp paste chili sauce) if you prefer a spicy kick to balance the sweetness. A simple side of pickled cucumbers and carrots (Acar Kuning) provides a refreshing acidity that cuts through the richness of the beef. For a drink, a tall glass of iced jasmine tea is the perfect palate cleanser.