Semur Daging Jepara - stew of beef from Jepara

Ingredients

• 350 gbeef shank
• 1,000 mlwater
• 1 tspsalt
• 1/2 tsppepper
• 1/2 tspnutmeg
• 4 tbspkecap manis (sweet soy sauce)
• 1 tbspoil
• 7shallots
• 1 cmginger
• 2lombok chillies

Instructions

1. 1

   Prepare the ingredients

   Cut the beef into pieces. Thinly slice the shallots and chillies, then grate the ginger.

2. 2

   Cook the beef

   Heat the water with the salt, pepper and nutmeg in a pan. Cook the beef in the seasoned water until almost done, then lift it out and set it aside.

3. 3

   Fry the aromatics

   Heat the oil in a pan and fry the shallots, chillies and ginger for 4 minutes.

4. 4

   Add the sauce

   Add the beef to the aromatics and mix well. Add the kecap manis and mix again.

5. 5

   Finish the stew

   Return the beef mixture to the stock and cook over a low heat until the beef is done. Serve.

What is semur daging Jepara?

Semur is an Indonesian style of stew, commonly built around meat simmered with kecap manis and seasonings. This version takes its name from Jepara and pairs beef with shallots, ginger, chilli and nutmeg.

The method cooks the beef first in spiced water, then returns it to the broth with fried aromatics and sweet soy sauce. That two-stage approach gives the meat time to soften while the final stew takes on the flavour of the sauce.

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 kecap manis contributes carbohydrates and the oil contributes fat. Serve with rice and vegetables, adjusting the rice portion to suit the balance you want on the plate.

Choosing the beef

Beef shank: this cut benefits from slow, gentle cooking and works well in a stew. Cut it into pieces so it cooks more evenly and is easier to serve.

Kecap manis: this thick, sweet Indonesian soy sauce provides much of the dish’s distinctive sweet-savoury character. Stir it through the beef before returning everything to the stock.

Building the flavour

Shallots and ginger: thinly slicing the shallots and grating the ginger helps them mingle with the oil and coat the beef. Fry them with the chillies for the stated 4 minutes.

Nutmeg and pepper: these season the cooking water from the beginning, so their flavour becomes part of the broth as the beef cooks.

Getting the texture right

Almost done first: remove the beef from the seasoned water while it still needs a little more cooking. It will finish in the stock after the aromatics and kecap manis have been added.

Low simmer: keep the final cooking gentle, as directed, and continue until the beef is done. The recipe gives no exact finishing time, so use the tenderness of the meat as your cue.

Timing the cooking

The recipe gives a total time of 60 minutes, including preparing the ingredients and cooking the beef in two stages. Have the shallots, ginger and chillies ready before starting the frying step.

The time the beef needs can vary with the size of the pieces and the cut. Follow the recipe’s doneness cue rather than relying on a precise simmering duration that is not specified.

Serving the stew

Serve the beef with rice to catch the sweet, spiced broth. A simple vegetable side can add freshness and contrast to the rich sauce.

Keep the chillies in the recipe for a mild chilli presence, or adjust the amount to suit your preference while preparing the ingredients.

Recipe notes & tips

• Cut the beef into similarly sized pieces so they cook at a similar rate.
• Grate the ginger before heating the oil, as the aromatics cook together for only 4 minutes.
• Fry the shallots, chillies and ginger for the full stated 4 minutes before adding the beef.
• Mix the kecap manis through the beef before returning it to the stock.
• Keep the final cooking over a low heat and check the beef for tenderness.

Variations

• Adjust the chilli: use less lombok chilli for a milder stew.
• Add vegetables: serve cooked vegetables alongside the stew for a fuller plate.
• Change the cut: use another stewing cut of beef and cook until tender.
• Serve with rice: spoon the broth over rice to make the most of the sauce.

Common mistakes to avoid

• Cooking the beef until fully done at first: remove it when almost done so it can finish in the stock.
• Skipping the aromatics: fry the shallots, chillies and ginger for 4 minutes as directed to build their flavour.
• Adding the kecap manis to the stock first: mix it with the beef before returning the mixture to the broth.
• Boiling the final stew hard: keep it over a low heat while the beef finishes cooking.
• Cutting uneven pieces: make the beef pieces similar in size to help them cook evenly.

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 throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions