Krengsengan Sandung Lamur - seasoned braised beef

Ingredients

• 750 gbeef brisket
• 2 tbsp (30 ml)kecap manis
• 2 tsp (10 ml)shrimp paste (petis udang)
• 2red lomboks (large red chillies)
• Enough to cover the meatwater
• 10shallots
• 5 clovesgarlic
• 4red bird’s eye chillies
• 8black peppercorns
• 1 tspsalt
• 1tomato

Instructions

1. 1

   Parboil the brisket

   Put the beef in a pan and add enough water to cover it. Cook until the meat is half done, then lift it out of the pan.

2. 2

   Slice the meat

   Cut the beef into strips and return it to the water in the pan.

3. 3

   Make the paste

   Pound or grind the shallots, garlic, bird’s eye chillies, peppercorns, salt and tomato into a paste. Cut the lomboks into rings.

4. 4

   Braise the beef

   Add the paste, kecap manis and shrimp paste to the meat. Cover and cook over medium heat until the liquid is almost absorbed. Add the lomboks and cook until tender, then serve.

What is krengsengan sandung lamur?

Krengsengan is a Javanese braise, particularly associated with East Java, and sandung lamur means brisket. The dish brings together tender beef, a savoury-spicy seasoning paste and the sweet, dark flavour of kecap manis.

This version builds its sauce in the same pan as the beef, so the meat cooks in the seasoned liquid as it softens. Shrimp paste adds a concentrated savoury note, while fresh chillies go in near the end.

Nutrition and macros by portion

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

Beef supplies most of the protein and some of the fat, while kecap manis contributes carbohydrates and sugar. Serve the braise with rice and vegetables, adjusting the rice portion to suit the rest of the meal.

Choose the brisket

Cut: Brisket suits a slow, moist cook because it becomes tender as it simmers. Cut it into strips after the initial cooking, as the method directs.

Fat: Keep the brisket’s natural fat rather than trimming it all away; it helps give the finished braise a fuller texture.

Build the seasoning paste

Paste: Pound or grind the shallots, garlic, bird’s eye chillies, peppercorns, salt and tomato together until evenly combined. A fairly smooth paste distributes the seasoning more evenly over the beef.

Balance: Kecap manis contributes sweetness and shrimp paste contributes savoury depth. Stir both into the pan with the paste so their flavours cook into the braising liquid.

Watch the braise

First cook: The brisket is only cooked until half done before it is sliced and returned to the pan. Keep the water at a steady simmer rather than a hard boil.

Covered pan: Once the paste and sauces are added, keep the pan covered and cook over medium heat until the liquid is almost absorbed. The recipe gives no exact second-stage timing, so check the meat for tenderness as it cooks.

Finish with the chillies

Lomboks: Slice the red lomboks into rings and add them only after most of the liquid has cooked away. This keeps them from simmering for the whole braising period.

Doneness: The beef is ready when it is tender, and the remaining sauce clings to the strips rather than sitting as a pool of liquid.

Serve it as a meal

Rice: Serve the braised beef with steamed rice to soak up the sweet-savoury sauce. Plain rice also lets the seasoning remain the focus.

Vegetables: Add a simple vegetable side, such as lightly cooked greens, for contrast in colour and texture.

Recipe notes & tips

• Cut the beef into strips only after the initial cooking, as described in the method.
• Keep the brisket covered with water during the first cook.
• Pound or grind the seasoning ingredients into a consistent paste.
• Slice the lomboks into rings before they go into the pan.
• Check the beef for tenderness as the liquid reduces, since the recipe does not give a precise braising time.

Variations

• Milder chillies: Use fewer bird’s eye chillies in the paste for less heat.
• More heat: Keep the bird’s eye chillies and add extra lombok rings at the end.
• Extra vegetables: Serve with cooked greens alongside the beef and rice.
• Smoother paste: Grind the seasoning ingredients finely for a more even coating.
• Rice pairing: Serve with steamed rice to accompany the reduced sauce.

Common mistakes to avoid

• Boiling hard: A vigorous boil can make the meat cook unevenly; keep the first cook at a steady simmer.
• Adding chillies too early: They may cook down during the long braise; add the lombok rings after the liquid is nearly absorbed.
• Reducing too far: The sauce can catch as it dries; check the pan regularly near the end.
• Using large meat chunks: They take longer to become tender; cut the half-cooked beef into strips before returning it to the pan.
• Skipping the paste: Chopped ingredients do not distribute as evenly; pound or grind them as directed.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has become too thick.

Frequently asked questions