Semur Gorontalo - braised beef from Gorontalo

Ingredients

• 500 gbeef shank
• 2potatoes
• 2 cmfresh ginger
• 1whole nutmeg
• ½ tsplight soy sauce
• 8 tbspsweet soy sauce (kecap manis)
• 1,000 mlwater
• ¼ tspsalt
• ½ tsppepper
• 2 tbspoil
• 7shallots
• 4 clovesgarlic

Instructions

1. 1

   Fry the potatoes

   Cut the potatoes into cubes and fry them in oil until golden brown.

2. 2

   Prepare the beef

   Cut the beef into cubes.

3. 3

   Grind the nutmeg

   Grind the whole nutmeg finely.

4. 4

   Make the paste

   Pound or grind the shallots and garlic into a fine paste.

5. 5

   Slice the ginger

   Cut the ginger into thin slices.

6. 6

   Fry the aromatics

   Heat the oil in a pan. Fry the paste with the ginger and nutmeg for 3 minutes.

7. 7

   Braise the beef

   Add the beef and cook for 2 minutes. Add both kecap sauces and stir well, then pour in the water. Simmer gently until the beef is half cooked. Add the potatoes, salt and pepper, then continue cooking gently until everything is done.

What is Semur Gorontalo?

Semur is a family of Indonesian braised dishes, often characterised by kecap manis, a thick, sweet soy sauce. This version is associated with Gorontalo and pairs beef with potatoes and aromatic spices.

Sweet soy sauce gives the braising liquid its deep, rounded flavour, while light soy sauce adds a savoury note. The beef and potatoes finish cooking together in the same pot.

Nutrition and macros by portion

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

The potatoes and sweet soy sauce provide most of the carbohydrates, while the beef contributes protein and much of the fat. Serve a moderate portion with rice and add vegetables to round out the plate.

The beef and potatoes

Beef shank: this cut suits a slow, moist cooking method. Cut it into evenly sized cubes so the pieces cook at a similar rate.

Potatoes: frying the cubes until golden before adding them gives them colour and helps them hold their shape as they simmer.

Build the spice base

Shallots and garlic: grind these into a fine paste so they spread through the sauce rather than leaving large pieces.

Ginger and nutmeg: slice the ginger thinly and grind the nutmeg finely. Fry them with the paste for 3 minutes to bring their aroma into the oil.

Braising to tenderness

After the beef has cooked briefly with the aromatics and kecap, add the water and let it simmer gently. A steady, low simmer gives the shank time to soften without rapidly boiling the liquid away.

The recipe calls for adding the potatoes when the beef is half cooked. Continue simmering until the beef is tender and the potatoes are cooked through.

Balancing the sauce

Sweet soy sauce is the main seasoning here, balanced by a smaller amount of light soy sauce, salt and pepper. Stir well after adding the kecap so it coats the beef before the water goes in.

The finished dish should be well seasoned, with a sweet-savoury braising liquid. Taste near the end and adjust the salt and pepper if needed.

What to serve with it

Steamed rice is a natural partner for the sauce and makes the meal more substantial. Serve the beef and potatoes over rice or alongside it.

A simply cooked green vegetable can add freshness to the plate without competing with the rich, spiced braise.

Recipe notes & tips

• Cut the beef and potatoes into similar-sized cubes for more even cooking.
• Grind the shallots and garlic finely so the paste blends into the sauce.
• Keep the braising liquid at a gentle simmer rather than a rapid boil.
• Stir the kecap through the beef before adding the water.
• Check the beef and potatoes for tenderness before serving.

Variations

• Add cinnamon: include a small piece during the simmer for another warm spice note.
• Use chicken: replace the beef with chicken pieces and check for doneness sooner.
• Add chillies: pound fresh chilli with the shallots and garlic for heat.
• Include carrots: add chunks alongside the potatoes for extra vegetables.
• Finish with spring onions: scatter sliced spring onions over the dish just before serving.

Common mistakes to avoid

• Boiling too hard: the beef may toughen and the liquid reduce quickly; keep the heat low.
• Adding potatoes too early: they can become overly soft; wait until the beef is half cooked.
• Leaving the paste coarse: large pieces may not distribute evenly; grind the shallots and garlic finely.
• Skipping the potato frying: the cubes miss the golden exterior; fry them until browned before braising.
• Using uneven beef cubes: they may cook at different rates; cut them to a consistent size.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions