Daging Semur

I bring a traditional Indonesian recipe today: Daging Semur. Beef slowly stewed in spiced kecap manis. A lovely dish and very easy to make - after you sliced the meat and chopped the onions, you just put it all in a Dutch oven and let it stew for 2 hours or more. After that you only boil some rice (and in my case some eggs) and your meal is ready!

Daging Semur

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Ingredients

• 750 grams of beef 
• 6 tablespoons sunfloweroil 
• 2 onions, finely sliced 
• 3 cloves of garlic, finely sliced
• 2 red chilli peppers, deseeded and sliced in rings 
• 1 tablespoon of Ketoembar, coriander powder 
• 1 teaspoon of djinten, cumin powder 
• 1 teaspoon grated nutmeg 
• 5 tablespoons kecap manis 
• 1 tablespoon tamarind paste 
• 150 ml chicken stock 

Method
1. Cut the meat in cubes or strips.
2. Heat the oil in a wok or Dutch oven and brown the meat in 3 minutes.
3. Take the meat out of the pan and gently fry the onion, garlic and red chilli pepper in the juices of the meat for 3 minutes.
4. Add the coriander powder, cumin powder and nutmeg and fry for a short time.
5. Return the meat to the pan and add the kecap manis and tamarind paste. Add the chicken stock and bring to a boil (taste and add salt if necessary).
6. Stew the meat on a very low heat for 1 hour or more.