Indonesian Beef Semur Recipe or Braised Beef in Candy Nutmeg Sauce (Semur Sapi)

Preparation: 35 minutes
Cook dinner: 1.5 hr
Serves: 6

Indonesian Beef Semur Recipe

Beef Semur components

  • 3 Tbsp coconut oil
  • 20 g palm sugar, chopped
  • 750 ml (3 cups) beef or rooster inventory 
  • 8 Tbsp candy soy sauce (kecap manis)
  • 4 Tbsp salty soy sauce (kecap asin)
  • 2 stalks lemongrass, bruised
  • 4 bay leaves
  • 3 kaffir lime leaves
  • 4-6 chicken’s eye chilies, complete
  • 1 kg beef brisket, sliced 2 x 3 x 1 cm, washed properly, drained and dried
  • 300 g potatoes, peeled and minimize in 1.5-cm cubes
  • 300 g tomatoes, grilled, peeled, halved and diced
  • 1/2 tsp salt
  • 1 Tbsp kaffir lime juice + zest
  • crushed black pepper, to style
  • freshly grated nutmeg, to style
  • a handful of finely sliced spring onions (scallions)
  • 3 Tbsp fried shallots

SPICE BLEND

100 g shallots, peeled and sliced
25 g garlic, peeled and sliced
25 g ginger, peeled and sliced
30 g candlenuts, crushed
1 Tbsp crushed black peppercorns
1 Tbsp crushed coriander seeds, roasted
1/4 tsp floor nutmeg
1/4 tsp crushed clove

Methods to prepare dinner beef semur

  1. To make the spice mix, mix all components in a stone mortar or meals processor and grind right into a nice paste. Place floor components right into a stress cooker, add oil and palm sugar and sauté over medium warmth for roughly 5 minutes or till aromatic.
  2. Add inventory, each soy sauces, lemongrass, salam, and kaffir lime leaves and chilies and convey to a boil, then simmer for five minutes over low warmth.
  3. Add sliced brisket and convey again to a boil. Take away scum, shut stress cowl and stress prepare dinner for roughly 1,5 hours over low warmth (see pages 21-22). Take away pot from warmth and let it cool for 20 minutes earlier than opening the duvet.
  4. Pressure liquid right into a saucepan and scale back to about 500 ml (2 cups).
  5. Add potatoes and proceed to simmer till potatoes are half cooked. Add the sliced meat and proceed to simmer over very low warmth till potatoes are cooked, gently turning and basting till glazed and glossy. Add diced tomatoes and blend properly.
  6. Season to style with salt, lime juice, lime zest, black crushed pepper and maybe just a little extra freshly grated nutmeg.
  7. Garnish with spring onions and fried shallots.