Daging Masak Kecap - beef in a kecap sauce

Ingredients

• 300 gbeef shank
• 1000 mlwater
• 5shallots
• 4 clovesgarlic
• 1star anise
• 3cloves
• 2 cmcinnamon
• 2 tbspkecap manis
• 2 tspkecap asin
• 1 tspsalt
• 1/2 tsppepper
• 1 tsptamarind water
• 2 tbspoil

Instructions

1. 1

   Cut the ingredients

   Cut the beef into cubes. Slice the shallots and garlic thinly.

2. 2

   Cook the beef

   Heat the water in a pan with the beef and cook until the meat is tender. Set aside 500 ml of the broth.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Fry the shallots, garlic, star anise, cloves and cinnamon for 5 minutes.

4. 4

   Add the beef

   Add the cooked beef to the pan and mix it well with the fried aromatics.

5. 5

   Season the meat

   Add the kecap manis, kecap asin, salt and pepper, then mix well.

6. 6

   Thicken the sauce

   Pour in the reserved broth and tamarind water. Cook until everything is done and the sauce has thickened.

What is Daging Masak Kecap?

Daging Masak Kecap is an Indonesian beef dish named for kecap, the Indonesian word for sauce. Its defining flavour comes from kecap manis, a sweet, thick soy sauce, balanced here with savoury kecap asin and fragrant spices.

This version first simmers beef shank until tender, then cooks it with sliced shallots, garlic and whole spices. Using some of the beef broth in the sauce helps bring the meat and seasoning together.

Nutrition and macros by portion

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

The beef supplies most of the protein, while the kecap manis contributes carbohydrates and the oil contributes fat. Serve the beef with rice and a generous portion of vegetables to make a more balanced plate.

Choosing the ingredients

Beef shank: this cut benefits from being cooked in water until tender before it goes into the seasoned pan. Cut it into even cubes so the pieces cook at a similar rate.

Kecap: kecap manis brings sweetness and body, while kecap asin adds saltiness. Keep both varieties in the recipe; they play different roles in the finished sauce.

Whole spices: star anise, cloves and cinnamon infuse the oil and sauce with a warm aroma. They are strong, so leave them whole rather than biting into a piece unexpectedly.

Build flavour in the pan

Fry the sliced shallots and garlic with the whole spices for 5 minutes, as directed. Stir as they cook so the aromatics fry evenly and do not scorch.

Add the cooked beef before the kecap and seasonings, and mix it with the aromatics. This gives the sauce a chance to coat the meat when it is added.

Get the sauce consistency right

Reserved broth: measure out 500 ml from the beef-cooking liquid for the sauce. It adds moisture and carries the flavours of the meat into the pan.

Thickening: cook the mixture until the sauce has thickened, as the recipe specifies. The sauce should cling to the beef rather than remain watery; allow it to cook further if needed.

Timing and doneness

Tenderness: the first stage is complete when the beef is tender. The recipe gives a total time of 60 minutes, but the time needed for this stage can vary with the size of the cubes and the meat.

Final stage: once the beef, kecap, broth and tamarind water are together, continue cooking until the sauce thickens and everything is done. Check the meat before serving rather than relying only on the clock.

What to serve with it

Rice: serve the beef and sauce with steamed rice, which makes a simple base for the sweet-savoury flavours.

Vegetables: add a side of plainly cooked greens or other vegetables for freshness and contrast. Keep their seasoning light so it does not compete with the sauce.

Recipe notes & tips

• Cut the beef into similarly sized cubes to help it cook evenly.
• Keep the 500 ml of broth separate before using the rest of the cooking liquid elsewhere.
• Slice the shallots and garlic thinly so they fry evenly with the whole spices.
• Stir the aromatics during their 5-minute fry to keep them from catching on the pan.
• Taste the sauce near the end and adjust the seasoning to your preference.

Variations

• Add chilli: include fresh or dried chilli with the shallots and garlic for heat.
• Use another cut: choose a suitable stewing beef cut and simmer it until tender.
• Add vegetables: cook sturdy vegetables in the sauce until tender.
• Adjust the sweetness: use a little less kecap manis for a less sweet sauce.
• Serve with noodles: spoon the beef and sauce over cooked noodles instead of rice.

Common mistakes to avoid

• Uneven cubes: pieces of different sizes may cook at different rates; cut them as evenly as practical.
• Skipping the tenderness check: do not move on until the beef is tender from its first simmer.
• Scorching the aromatics: stir them during the 5-minute fry and keep the heat controlled.
• Adding all the broth: reserve 500 ml for the sauce as directed.
• Stopping too soon: continue cooking until the sauce has thickened rather than serving it watery.

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