Daging Sapi Bumbu Rujak - seasoned braised beef

Ingredients

• 400 gbeef silverside
• 1 tspground coriander
• juice of ½lime
• 1 tbspkecap manis
• 500 mlwater
• to tasteoil
• 2shallots
• 2 clovesgarlic
• 4red curly chillies
• 2 tbsppalm sugar
• 1 tspsalt

Instructions

1. 1

   Slice and marinate

   Cut the beef into thin slices. Mix it with the coriander, lime juice and kecap manis, then leave to marinate for 15 minutes.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, chillies, palm sugar and salt into a fine paste.

3. 3

   Braise the beef

   Put the water, beef and its marinade in a pan. Cover and cook until the beef is done.

4. 4

   Reduce the liquid

   Add the spice paste and continue cooking, stirring or frying the beef, until the moisture has evaporated.

What is daging sapi bumbu rujak?

Daging sapi bumbu rujak is an Indonesian beef dish named for its bumbu rujak, a sweet, spicy and savoury seasoning paste. Rujak refers to Indonesian dishes associated with boldly flavoured sauces and pastes; recipes vary from place to place.

Here, silverside is marinated with coriander, lime and kecap manis, then braised before the paste is added. Reducing the liquid at the end lets the seasoning cling to the beef.

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 palm sugar and kecap manis contribute carbohydrates; oil, if used, adds fat. Serve a measured portion with rice and vegetables to make a more balanced plate.

Choosing the beef

Silverside: slice it thinly so the pieces cook more evenly during the covered braise. Cutting across the grain can also make each slice easier to eat.

Kecap manis: this Indonesian sweet soy sauce adds sweetness and savoury depth to the marinade. Its sweetness works alongside the palm sugar in the paste.

Build the spice paste

Chillies: red curly chillies bring heat and colour. If you want to moderate the heat, remove some of their seeds before grinding.

A fine paste: pound or grind the shallots, garlic, chillies, palm sugar and salt until evenly combined. A finer paste is easier to distribute through the beef.

Braise before reducing

Covered cooking: the beef first simmers with the water and marinade, which gives it time to cook through before the paste is added. Keep the pan covered during this stage, as directed.

Final reduction: once the paste goes in, cook until the moisture has evaporated. Stir as the liquid diminishes so the beef and seasoning cook evenly.

Check the texture

Doneness: the recipe gives no fixed braising time, so check the beef itself rather than relying on the 60-minute total time alone. A slice should be cooked through and easy to bite.

Finished consistency: stop reducing when the liquid has evaporated and the beef is coated with the spice mixture. Avoid leaving it unattended as the pan becomes drier.

Serve it with

Rice: plain steamed rice is a straightforward accompaniment that balances the strongly seasoned beef and makes a filling plate.

Vegetables: serve with simply cooked greens or fresh vegetables for contrast. Keep their seasoning light so it does not compete with the sweet, spicy paste.

Recipe notes & tips

• Slice the beef thinly and evenly so the pieces cook at a similar rate.
• Give the beef the full 15 minutes to marinate before cooking.
• Grind the bumbu ingredients into a fine paste for an even coating.
• Keep the pan covered while the beef braises in the water and marinade.
• Stir more frequently as the liquid evaporates to help prevent sticking.

Variations

• Milder paste: remove some chilli seeds before grinding.
• More citrus: add extra lime juice to the marinade for a sharper tang.
• Sweeter seasoning: adjust the palm sugar slightly to suit your taste.
• Fresh garnish: scatter sliced spring onion over the cooked beef.
• Rice bowl: serve the beef over rice with fresh vegetables on the side.

Common mistakes to avoid

• Uneven slices: thick and thin pieces cook at different rates; cut the beef as evenly as possible.
• Skipping the marinade: the beef misses the lime, coriander and kecap manis; leave it for 15 minutes.
• Coarse paste: large pieces of shallot or chilli distribute unevenly; grind the bumbu ingredients finely.
• Uncovered braising: liquid can evaporate before the beef is done; keep the pan covered during the braise.
• Leaving the reduction unattended: the beef can stick as the pan dries; stir regularly until the moisture has evaporated.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat thoroughly in a pan over a gentle heat, adding a small splash of water if the beef seems dry.

Frequently asked questions