Indonesian Semur Stew
4 servings
120 minutes
Semur is an Indonesian way of stewing anything with soy sauce and spices. The Indonesians adopted the habit of using soy sauce from the Chinese. However, they use their own version, ketap manis: it is soy sauce boiled with sugar until thick. Here is our version of semur - made from beef and potatoes.
1
Cut the meat into large pieces.
- Beef neck: 500 g
2
Fry the chopped meat in 50 ml of vegetable oil until golden brown. Then place it in a clean dish.
- Vegetable oil: 50 ml
- Beef neck: 500 g
3
In the same oil, sauté 4 sliced shallots until soft, then add minced garlic, nutmeg, and bay leaf.
- Shallot: 5 piece
- Garlic: 4 cloves
- Nutmeg: to taste
- Bay leaf: 4 pieces
4
Stir the contents of the pan and return the meat.
5
Pour the meat with kesap-manis, add a liter of water, and let it cook on low heat for an hour.
- Kecap manis (sweet soy sauce): 4 tablespoons
6
After an hour, add large chopped potatoes, carrots, and tomatoes, mix well, and cook for another 30 minutes.
- Potato: 500 g
- Carrot: 300 g
- Tomatoes: 300 g
7
In a small saucepan, heat vegetable oil and sauté the julienned shallots until golden-brown.
- Shallot: 5 piece
8
Place the onion on a paper towel to remove excess fat.
9
Season the semur with salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
10
Serve sprinkled with fried shallots.
