Karmanaci - Seasoned and fragrant beef

Ingredients

• 500 gbeef
• 3 tbsp (45 ml)kecap manis
• 1 tsp (5 ml), dissolved in 1 tbsp (15 ml) watertamarind
• 1 tsp (5 ml)salt
• ½ tbsp (7.5 ml)palm sugar
• 2 cmfresh ginger
• 500 mlwater
• 3 tbsp (45 ml)oil
• 7shallots
• 4 clovesgarlic
• 2 cmgalangal
• 2 tsp (10 ml), roastedcoriander seeds
• ½ tsp (2.5 ml), roastedanise
• ½ tsp (2.5 ml)black pepper

Instructions

1. 1

   Cut the beef

   Cut the beef into pieces.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, galangal, roasted coriander seeds, roasted anise and black pepper into a paste.

3. 3

   Coat the beef

   Mix the beef with the spice paste and kecap manis.

4. 4

   Simmer until tender

   Put the 500 ml water in a pan with the beef, salt, palm sugar and ginger. Cook gently until the beef is done.

5. 5

   Add oil and serve

   Stir in the oil, then serve.

What is karmanaci?

Karmanaci is a seasoned beef dish associated with Indonesian cuisine. It pairs beef with kecap manis and a pounded mixture of aromatics and spices.

This version cooks the coated beef gently in water, giving the flavours time to mingle as the meat cooks. Tamarind brings a tart note to balance the sweet, savoury 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 the kecap manis and palm sugar contribute carbohydrates; the oil supplies fat. Serve a moderate portion with rice and vegetables to balance the plate with a starchy side and extra vegetables.

The spice paste

Shallots and garlic: pound or grind them with the galangal and spices until the mixture is paste-like. A fairly even paste helps it coat the beef.

Roasted spices: the recipe roasts the coriander seeds and anise before grinding. Let them cool enough to handle, then grind them with the other paste ingredients.

Choosing the beef and seasonings

Beef: cut it into pieces of similar size so they cook at a similar rate. The recipe does not specify a particular cut.

Kecap manis: this thick, sweet Indonesian soy sauce gives the dish its characteristic sweet-savoury seasoning. Tamarind adds acidity, while the salt and palm sugar round out the flavour.

A gentle simmer

Low heat: cook the beef gently in the water rather than letting the pan boil vigorously. A calm simmer gives the meat time to cook without rapidly reducing the liquid.

Doneness: the recipe says to cook until done but does not give a precise timing for the beef. Check a piece for tenderness and continue cooking gently if needed.

Finishing with oil

Oil goes in after the beef has cooked, rather than at the start. Stir it through at the end as directed, then serve while the dish is hot.

The recipe does not specify whether the pan should be covered or how much liquid should remain. Keep an eye on the pan as it simmers and lower the heat if the liquid is reducing too quickly.

What to serve alongside

Plain rice is a simple accompaniment that goes well with the sweet, savoury cooking liquid. Add a vegetable side, such as steamed greens, to make the meal more varied.

Because the sauce is seasoned and sweet-savoury, keep any side dishes fairly simply flavoured so they do not compete with the beef.

Recipe notes & tips

• Cut the beef into similarly sized pieces for more even cooking.
• Grind the paste thoroughly so it coats the beef rather than leaving large pieces of aromatics.
• Keep the pan at a gentle simmer while the beef cooks.
• Check the beef as it cooks, since the recipe gives no specific cut or simmering time.
• Stir the oil through only after the beef is done, as the method directs.

Variations

• Adjust the tamarind: use a little less for a milder tart note.
• Change the heat: increase the black pepper slightly for a more peppery result.
• Add vegetables: serve with steamed greens on the side.
• Serve with rice: spoon the beef and its cooking liquid over plain rice.
• Use a different beef cut: choose a cut suitable for gentle simmering and check it for tenderness as it cooks.

Common mistakes to avoid

• Rushing the simmer: the recipe calls for gentle cooking; keep the heat low and check the beef as it cooks.
• Uneven pieces: large and small chunks cook at different rates; cut the beef into similarly sized pieces.
• Coarse paste: big pieces may not coat the meat evenly; pound or grind the aromatics and spices well.
• Adding oil too early: the method adds it after cooking; stir it in at the end.
• Assuming a fixed cooking time: the recipe gives no precise simmering duration; use the beef's doneness as your cue.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat thoroughly in a pan over a gentle heat, adding a splash of water if the sauce has thickened.

Frequently asked questions