Lapis Daging Bogor - slices of beef in a fragrant sauce

Ingredients

• 500 gbeef
• 2eggs
• 1 tbspbutter
• 125 mlwater
• 6shallots
• ½ tspcloves
• 2 cmcinnamon
• 3 tbspkecap manis
• 3garlic cloves
• 2tomatoes
• ½ tsppepper
• 2 tspsalt

Instructions

1. 1

   Slice the beef

   Cut the beef into thin slices.

2. 2

   Prepare the ingredients

   Beat the eggs and finely chop the shallots. Pound or grind the garlic, tomatoes, pepper and salt into a paste.

3. 3

   Mix the beef

   Combine the beef with the beaten eggs and the bumbu paste.

4. 4

   Fry the shallots

   Heat the butter in a pan and fry the shallots until golden brown.

5. 5

   Add beef and spices

   Add the beef mixture, cloves and cinnamon to the pan, then mix well.

6. 6

   Cook until done

   Add the water and kecap manis, then cook until the beef is done. Serve.

What is Lapis Daging Bogor?

Lapis Daging Bogor is an Indonesian beef dish associated with Bogor, West Java. Thin slices of beef are cooked with a seasoned mixture and sweet soy sauce, producing a fragrant, savoury-sweet sauce.

This version combines egg-coated beef with tomato, garlic, shallots and cloves. The simple method lets the kecap manis and warm spices flavour the meat as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef and eggs provide most of the protein, while the kecap manis and tomatoes contribute carbohydrates. Butter and egg contribute fat; serve with a moderate portion of rice and add vegetables to round out the plate.

The beef and bumbu

Thin slices: cutting the beef thinly helps it cook through in the time given. Keep the pieces fairly even so they finish at a similar time.

Bumbu paste: grind the garlic, tomatoes, pepper and salt together as directed. A fine paste spreads the seasoning evenly through the beef mixture.

Build the flavour

Golden shallots: cook them in butter until browned before adding the beef. This gives the pan a savoury, aromatic base.

Warm spices: cloves and cinnamon go in with the beef. Mix well so they are distributed through the mixture rather than sitting in one spot.

Cook the beef gently

Sauce: add the water and kecap manis after the beef and spices have been mixed in. The liquid helps the meat cook while carrying the sweet soy flavour through the dish.

Doneness: cook until the beef is done, as the method specifies. The exact timing can vary with the thickness of the slices and the heat of the pan.

Serving suggestions

Rice: serve the beef with steamed rice to soak up the sauce. Keep the accompaniments simple so the sweet soy, tomato and spices remain prominent.

Fresh sides: a crisp vegetable side can add contrast to the rich, saucy beef. Serve it alongside rather than stirring it into the pan.

Recipe notes & tips

• Slice the beef thinly and as evenly as you can.
• Grind the bumbu ingredients into a paste so they mix readily with the meat.
• Wait for the shallots to turn golden brown before adding the beef.
• Mix the cloves and cinnamon through the beef rather than adding them with the liquid.
• Check the beef for doneness before serving, as slice thickness affects cooking time.

Variations

• Extra tomato: add more tomato to the bumbu for a fruitier sauce.
• More heat: increase the pepper in the paste to make the seasoning sharper.
• Sweeter sauce: add a little more kecap manis for a stronger sweet-soy flavour.
• Milder spice: use less clove for a gentler warm-spice note.
• Rice accompaniment: serve with steamed rice to catch the sauce.

Common mistakes to avoid

• Uneven slices: thick pieces take longer to cook; cut the beef into thin, similar-sized slices.
• Pale shallots: they have less browned flavour; cook them until golden before adding the meat.
• Coarse bumbu: large pieces may season unevenly; pound or grind the paste finely.
• Unmixed spices: cloves and cinnamon can become concentrated in one area; stir them through the beef.
• Guessing doneness: cooking time varies with slice thickness; check that the beef is cooked through.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions