Daging Smoor (Semur) - slowly braised beef

Ingredients

• 400 glean beef
• 3 clovesgarlic
• 5shallots
• 1 tsppepper
• 1/2 tspnutmeg
• 1/4 tspcloves
• to tastesalt
• a dashvinegar
• 2 tbspoil
• 1tomato, skinned
• 4 tbspkecap manis
• 300 mlwater

Instructions

1. 1

   Prepare the ingredients

   Cut the beef into cubes. Finely chop the garlic and shallots, and dice the skinned tomato.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Add the shallots, garlic, nutmeg, cloves and salt, and fry for 5 minutes.

3. 3

   Brown the beef

   Add the beef and fry until its colour changes.

4. 4

   Braise until tender

   Add the tomato, kecap manis, vinegar and water. Cook over a low heat until the beef is done.

What is daging smoor?

Daging smoor, or semur, is an Indonesian braise in which meat is cooked with kecap manis and seasonings. Semur is commonly associated with Indonesian cooking shaped by Dutch influence, while its sweet soy sauce and spice blend give it a distinctive local character.

This version combines beef with tomato, nutmeg and cloves in a straightforward one-pan method. The sauce cooks around the meat until the beef is done.

Nutrition and macros by portion

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

The beef provides most of the protein, while the kecap manis contributes carbohydrates and the oil contributes fat. Serve a portion with rice and vegetables, adjusting the rice to suit the rest of the meal.

The ingredients that shape the sauce

Kecap manis: this thick, sweet Indonesian soy sauce brings both sweetness and a deep savoury flavour. It is central to the sauce, so add the stated amount rather than substituting ordinary soy sauce without adjustment.

Warm spices: nutmeg and cloves lend fragrant, rounded notes, while pepper adds a sharper edge. Salt is added to taste.

Build flavour in the pan

Shallots and garlic: chopping them finely helps them soften and spread through the braising liquid. Fry them with the spices and salt for the full 5 minutes, keeping the heat controlled so they do not burn.

Beef: fry the cubes until their colour changes before adding the liquid ingredients. This is the recipe's cue to move on; it does not specify a separate searing time.

Let the beef finish gently

Low heat: once the tomato, kecap manis, vinegar and water are in the pan, keep the mixture at a gentle simmer. The recipe gives no exact braising time, so use the stated doneness of the beef as your guide.

Tomato: the diced, skinned tomato cooks into the sauce and adds a fresh, lightly tangy note. Stir occasionally so the beef cooks evenly in the liquid.

How to serve it

Rice: serve the beef and sauce with steamed rice to catch the sweet-savoury juices. Plain rice lets the kecap and spices remain the focus.

Vegetables: add a simple side of greens or other vegetables for colour and contrast. Keep them separate from the braise so their texture stays distinct.

Recipe notes & tips

• Cut the beef into evenly sized cubes so the pieces cook at a similar rate.
• Chop the shallots and garlic finely to help them soften during the 5-minute fry.
• Keep the heat moderate while frying the aromatics to prevent them catching.
• Use a gentle simmer after adding the water rather than letting the sauce boil rapidly.
• Taste the sauce towards the end and adjust the salt if needed.

Variations

• Add ginger: include a little finely chopped ginger with the garlic and shallots for a warmer aromatic note.
• Use chicken: swap in chicken pieces and cook until they are done.
• Add chilli: include fresh chilli with the aromatics for a hotter sauce.
• Include potatoes: add potato chunks to the pan to make the braise more substantial.
• Finish with lime: serve with a squeeze of lime for a brighter contrast to the sweet sauce.

Common mistakes to avoid

• Burning the aromatics: keep the heat controlled and stir as they fry for 5 minutes.
• Crowding the pan: fry the beef in batches if the cubes cannot sit in a single layer.
• Boiling the braise hard: lower the heat after adding the water so the beef cooks gently.
• Adding ordinary soy sauce without adjustment: it is not as sweet as kecap manis, so the sauce will taste different.
• Stopping before the beef is done: continue cooking over low heat until the meat is cooked through and tender.

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 thickened.

Frequently asked questions