Ase Daging - braised spiced beef

Ingredients

• 500 gbrisket
• 200 gpotatoes
• 10shallots
• 5 clovesgarlic
• 2salam leaves
• 2 cmgalangal
• 4red chillies
• 4green chillies
• 1 tspshrimp paste
• 3 tbspkecap manis
• 1 tbsp tamarind plus 2 tbsp watertamarind water
• 1 tspsalt
• 600 mlbeef stock
• 3 tbspoil

Instructions

1. 1

   Fry the potatoes

   Cut the potatoes into cubes. Heat oil in a pan and fry them until golden, then set aside.

2. 2

   Prepare the ingredients

   Cut the beef into cubes. Thinly slice the shallots and garlic, and cut the chillies into 1 cm rings.

3. 3

   Fry the aromatics

   Heat 3 tbsp oil in a pan and fry the shallots, garlic, salam leaves and galangal for 5 minutes. Add the chillies and shrimp paste, then fry until softened. Add the beef and fry until its colour changes.

4. 4

   Braise the beef

   Add the stock, bring to the boil while stirring, and cook until the beef is done. Stir in the potatoes and cook until the sauce thickens. Add the salt and tamarind water and mix well, then add the kecap manis and cook until done. Serve.

What is ase daging?

Ase daging is an Indonesian-style braised beef dish, built around beef simmered with aromatics and kecap manis. This version combines the savoury, sweet and spicy flavours with potatoes that are fried before being added to the sauce.

The slow-cooked style lets the beef take on the flavours of the stock, galangal and salam leaves. The final sauce thickens around the beef and potatoes.

Nutrition and macros by portion

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

The potatoes and kecap manis contribute carbohydrates, while the oil and brisket provide much of the fat; the beef and stock contribute protein. Serve with a generous portion of vegetables and a moderate helping of rice to round out the plate.

The aromatics matter

Shallots and garlic: thin slices soften and flavour the oil before the beef goes in. Galangal and salam leaves add a distinctive aromatic base.

Chillies and shrimp paste: fry them with the aromatics until softened to distribute their flavour through the dish. Adjust the heat by choosing milder or hotter chillies.

Give the beef time

Beef: brisket suits braising, but the method gives no fixed simmering time after the stock is added. Cook until the meat is done and tender, checking it as it simmers.

Stock: bring it to the boil while stirring, then let the beef cook in the liquid. Keep the heat controlled so the sauce reduces without catching.

Why fry the potatoes first?

Potatoes: frying the cubes until golden gives them colour before they meet the braising liquid. Set them aside so they can be added after the beef has cooked.

Sauce: once the potatoes are mixed in, continue cooking until the sauce thickens. Stir gently so the cubes remain intact.

Balancing the sauce

Tamarind water: add it with the salt, then mix before adding the kecap manis. This order helps the sour and savoury elements blend into the braise.

Kecap manis: this Indonesian sweet soy sauce brings sweetness and a glossy finish. Let the dish cook after adding it, as directed, until done.

Serving the braise

Serve ase daging hot, with rice to catch the sauce. A crisp, lightly dressed vegetable side can add contrast to the rich beef and potatoes.

Spoon some sauce over each portion and distribute the potatoes evenly. If serving with rice, keep it plain so it does not compete with the seasoned braise.

Recipe notes & tips

• Cut the potatoes into similarly sized cubes so they brown at a similar rate.
• Slice the shallots and garlic thinly so they soften during the 5-minute fry.
• Stir as the stock comes to the boil to keep the ingredients moving in the pan.
• Check the beef for tenderness before deciding it is done.
• Add the kecap manis after the tamarind water, following the method's order.

Variations

• Milder chillies: use fewer chillies or choose a milder variety for less heat.
• More tang: add a little extra tamarind water to taste.
• Vegetable side: serve with steamed greens for freshness alongside the braise.
• Rice accompaniment: serve over plain cooked rice to soak up the sauce.

Common mistakes to avoid

• Crowding the potatoes: fry them in batches if needed so they can turn golden rather than steam.
• Adding the potatoes too early: wait until the beef is cooked, then simmer them in the sauce.
• Rushing the beef: cook until it is done and tender rather than relying on a fixed time.
• Letting the sauce catch: keep the heat controlled as the liquid thickens and stir as needed.
• Adding kecap too soon: mix in the salt and tamarind water first, then add the kecap manis.

How to store

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

Frequently asked questions