Daging Masak Habang - red braised beef

Ingredients

• 750 gbeef shank
• 1 tspsalt
• 1 tbsptamarind water
• 2cloves
• 2 cmcinnamon stick
• 2 tsppalm sugar
• 2tomatoes
• 750 mlwater
• 3 tbspoil
• 21dried lomboks (dried chillies)
• 10shallots
• 7 clovesgarlic
• 2 cmginger
• 1 tsptoasted terasi (fermented shrimp paste)
• 3roasted candlenuts
• 1 tspsalt

Instructions

1. 1

   Season the beef

   Slice the beef. Rub and knead it with 1 tsp salt and 1 tbsp tamarind water, then leave it to rest for 15 minutes.

2. 2

   Prepare the ingredients

   Cut the tomatoes into cubes. Pound or grind the dried lomboks, shallots, garlic, ginger, toasted terasi, roasted candlenuts and 1 tsp salt into a paste.

3. 3

   Fry the paste

   Heat 3 tbsp oil in a pan and fry the paste for 6 minutes. Add the cloves and cinnamon, then fry for another 3 minutes.

4. 4

   Brown the beef

   Add the beef and fry until its colour changes.

5. 5

   Braise until tender

   Add 750 ml water and the palm sugar, and mix well. Cover the pan and simmer gently over low heat until the beef is done.

6. 6

   Thicken the sauce

   Stir in the tomatoes and continue cooking until the sauce thickens. Serve.

What is Daging Masak Habang?

Daging Masak Habang is an Indonesian beef dish whose name refers to beef cooked in a red sauce. This version builds its colour and flavour from a pounded chilli-and-aromatic paste, then softens it with a covered simmer.

Beef shank suits the method because slow, moist cooking gives this cut time to become tender. Tomatoes are added near the end, bringing freshness as the sauce reduces.

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, while palm sugar and the tomatoes contribute some carbohydrate; the oil carries much of the fat. Serve it with a generous portion of vegetables alongside rice to make a more balanced plate.

The spice paste

Chillies: the dried lomboks give the paste its distinctive heat and colour. If they are very dry, soak them until pliable before pounding so they blend more easily.

Aromatics: shallots, garlic and ginger make the base savoury and fragrant. Aim for a fairly smooth paste so it fries evenly.

Frying the flavour base

Paste first: fry it in the measured oil for the full 6 minutes, stirring so it does not catch on the pan. Add the cloves and cinnamon for the extra 3 minutes specified, allowing their aroma to infuse the oil.

Beef next: coat the slices in the fried paste and cook until their colour changes before adding the water. This gives the beef a chance to take on the seasoning.

Getting the beef tender

Gentle heat: keep the pan covered and the simmer low once the water and palm sugar are added. A vigorous boil can make the liquid reduce too quickly before the shank is tender.

Doneness: the recipe gives no fixed braising time, so check the beef as it cooks. It is ready when a piece is tender to bite; continue simmering gently if it is still firm.

Finishing the sauce

Tomatoes: add them after the beef is cooked, as directed, and let them soften while the sauce thickens. Stir carefully so the beef slices stay intact.

Reduction: cook until the sauce has a thicker consistency, keeping an eye on the pan as the liquid evaporates. If it thickens before the beef is tender, keep the pan covered and continue the gentle simmer.

What to serve alongside

Rice is a natural match for the savoury, spicy sauce and makes a simple base for a serving. A side of greens or other vegetables adds freshness and contrast.

Spoon some sauce over the beef and rice, rather than serving the meat dry. Keep any extra chilli on the side if you want diners to adjust the heat themselves.

Recipe notes & tips

• Cut the shank into slices of similar thickness so they cook at a similar pace.
• Pound the paste thoroughly to help it fry evenly.
• Stir the paste regularly during frying to prevent it sticking or scorching.
• Keep the covered braise at a gentle simmer rather than a rolling boil.
• Check the beef for tenderness before moving on to the tomato stage.
• Taste the finished sauce before serving and adjust the seasoning if needed.

Variations

• Adjust the heat: use fewer dried lomboks for a milder paste.
• Use another braising cut: choose a similarly suitable cut of beef and cook it until tender.
• Add vegetables: serve with cooked greens on the side for a fresh contrast.
• Make the paste smoother: grind it finely for a more even-textured sauce.
• Serve with rice: spoon the sauce over rice to catch the juices.

Common mistakes to avoid

• Rushing the rest: give the salted beef and tamarind water the full 15 minutes to sit.
• Scorching the paste: stir while frying and keep the heat controlled.
• Boiling too hard: lower the heat and keep the pan covered for a gentle braise.
• Adding tomatoes too soon: wait until the beef is done, as the method directs.
• Stopping while the beef is firm: continue the covered simmer until it is tender.
• Reducing unattended: watch the sauce as it thickens so it does not catch on the pan.

How to store

Refrigerate leftovers in a covered container and use within 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