Semur (Smoor) Daging Betawi - slowly stewed beef

Ingredients

• 500 gbeef shank
• 300 gpotatoes
• 7shallots
• 1Indonesian bay leaf (salam)
• 2tomatoes
• ½ teaspoonnutmeg
• 2cloves
• 3 cmcinnamon stick
• 125 mlkecap manis (sweet soy sauce)
• 1 teaspoonsalt
• 1,500 mlwater
• 2 tablespoonsbutter
• to tasteoil
• 7 clovesgarlic
• 2 cmfresh ginger
• 6candlenuts
• 2 teaspoonsground coriander
• ½ teaspoonground cumin
• 2 tablespoonsfried shallots

Instructions

1. 1

   Prepare ingredients

   Cut the beef into pieces and the potatoes into chunks. Thinly slice the tomatoes and shallots.

2. 2

   Grind the paste

   Pound or grind the garlic, ginger, candlenuts, coriander and cumin into a fine paste.

3. 3

   Fry the potatoes

   Heat oil in a pan and fry the potatoes until crisp. Remove and set aside.

4. 4

   Fry the aromatics

   Heat the butter in a pan. Add the spice paste, sliced shallots and salam leaf, then fry for 5 minutes.

5. 5

   Brown the beef

   Add the beef and cook briefly, stirring to coat it in the aromatics.

6. 6

   Soften the tomatoes

   Add the tomatoes and cook gently until soft.

7. 7

   Season the stew

   Add the nutmeg, cloves, cinnamon, salt and kecap manis, and stir well. Fold in the fried potatoes.

8. 8

   Simmer until tender

   Pour in the water gradually and simmer gently until the beef is cooked.

9. 9

   Finish and serve

   Scatter the fried shallots over the stew and serve.

What is semur daging Betawi?

Semur is an Indonesian style of braised dish, often made with meat and sweet soy sauce. Betawi cooking is associated with Jakarta and reflects a rich mix of local and outside influences.

In this version, beef shank simmers with kecap manis, warm spices and potatoes. A freshly ground paste gives the sauce a fragrant base, while fried shallots add a crisp finish.

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 the butter and frying oil supply fat. Serve a moderate portion with extra vegetables or salad to balance the plate.

Build flavour with the spice paste

Fresh paste: grind the garlic, ginger, candlenuts, coriander and cumin finely so they disperse through the sauce.

Gentle frying: cook the paste with the shallots and salam leaf for the full 5 minutes, stirring so it fries without catching.

Choose the right beef

Shank: this cut has connective tissue that suits a slow, moist cook and becomes more tender as it simmers. Cut it into reasonably even pieces so they cook at a similar pace.

Check the cut: shank pieces can vary in size, so use tenderness rather than the clock alone to judge when the beef is ready.

Keep the potatoes intact

Crisp first: frying the potatoes before adding them gives them a browned exterior and helps them hold their shape in the stew.

Gentle simmer: once the potatoes are in the pot, avoid a vigorous boil, which can break them up as the beef cooks.

Balance the sweet soy sauce

Kecap manis: this thick, sweet soy sauce contributes both sweetness and colour. Stir it in with the spices so it coats the meat and potatoes.

Seasoning: the recipe includes salt as well as kecap manis. Taste the sauce near the end and adjust only if needed.

Serve with a simple side

Rice: steamed rice is a natural accompaniment, soaking up the sweet, spiced sauce without competing with it.

Fresh contrast: serve with sliced cucumber or lightly cooked greens if you want something crisp and less rich alongside the stew.

Recipe notes & tips

• Cut the beef into similar-sized pieces so they become tender at roughly the same time.
• Grind the paste finely for an even-textured sauce.
• Fry the potatoes in batches if needed so they crisp rather than steam.
• Keep the stew at a gentle simmer while the beef cooks.
• Use a lid if the liquid reduces too quickly, checking occasionally as it simmers.
• Add the fried shallots just before serving to preserve their crunch.

Variations

• Add chilli: include fresh chilli in the spice paste for a hotter stew.
• Use chicken: swap in chicken pieces and simmer until cooked through.
• Add extra vegetables: include carrots alongside the potatoes.
• Make it without candlenuts: leave them out if unavailable, accepting a slightly less rich sauce.
• Finish with lime: serve with lime wedges for a sharper contrast to the sweet sauce.

Common mistakes to avoid

• Rushing the paste: frying it for less than 5 minutes can leave its flavours underdeveloped; cook it gently for the stated time.
• Crowding the potatoes: too many in the pan at once can stop them crisping; fry them in batches.
• Boiling hard: a rolling boil can make the potatoes break apart; keep the stew at a gentle simmer.
• Adding water all at once: pour it in gradually as directed, then let the stew simmer until the beef is cooked.
• Serving without a tenderness check: cooking time can vary with the beef pieces; continue simmering until the meat is cooked and tender.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water if the sauce has thickened; add fresh fried shallots when serving.

Frequently asked questions