Pungent Javanese Beef (Semur Daging)
"Semur" means "braise" or "stew" with sugar, soy sauce,
clove, nutmeg and pepper. Serve with hot boiled rice.
- 1 large onion, minced
- 2 cloves garlic, minced
- 2 teaspoons minced ginger root
- 2 tablespoons vegetable oil
- 1 (1 1/2 pound) beef boneless chuck, tip or round, cut into 1 1/2-inch cubes
- 1 1/4 cups water
- 1 tablespoon tamarind powder or pulp or 2 tablespoons lemon juice
- 2 tablespoons dark soy sauce
- 2 teaspoons packed brown sugar
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Hot cooked rice
- Cook and stir onion, garlic and gingerroot in oil in 10-inch skillet
over medium heat until onion is tender; remove with slotted spoon.
Add beef to skillet. Cook, stirring frequently, until all liquid
is evaporated, and beef is brown, about 25 minutes.
- Stir in onion mixture and remaining ingredients except rice. Heat
to boiling; reduce heat. Cover and simmer, stirring occasionally,
until beef is tender and sauce is thickened, about 1 1/2 hours.
Skim off fat.
- Serve with rice.
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