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Semur Daging

Updated: 1 day ago


This recipe was born from a kitchen mishap—an overcooked chuck meant for dendeng that turned out way too tender to slice. But in true "make the best of it" spirit, I shredded the beef, simmered it in a rich, dark stew, and out came something even better than I expected. That deep, savory-sweet flavor?


Nothing beats making your own spice blend...


It instantly reminded me of semur daging, an Indonesian classic that’s all about soulful slow cooking and bold, spiced comfort.



Semur is a dish with Dutch colonial roots, where Indonesian spices met the European love for braising meat in soy-based sauces. Over time, it evolved into a hearty home-style stew, found across homes in Java and beyond, especially during festive occasions like Eid.


The use of kecap manis (sweet soy sauce) gives it that signature sweetness, while cloves, nutmeg, and cinnamon add warmth and nostalgia to every bite.



If you’ve got leftover shredded beef, or if you’re just in the mood for something cozy and richly spiced, this is a great dish to try. It’s forgiving, flexible, and full of flavor.


Serve it with some hot rice, and you’ve got a dish that tastes like it’s been simmering all day—even if you cheated a bit with a pressure cooker. Don’t wait for an occasion. Just make it.


 

Ingredients:

(Serve 8)

  • Beef:

  • Chuck Beef, 1kg

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Mushroom Powder, Pinch

  • Coconut Oil, 2 TBSP + 1/4 Cup

  • Lemongrass White Part Only Bruised, 1

  • Garlic Crushed, 3 Cloves

  • Red Onion Wedged, 1

  • Ginger Crushed, 2"

  • Kaffier Lime Leaves Coarsely Chopped, 4

  • Rempah:

  • Shallots, 3

  • Garlic, 3 Cloves

  • Red Chilies Deseeded, 2

  • Ginger, 2"

  • Langkuas, 2"

  • Kaffier Lime Leaves, 4

  • Candlenuts / Macademia, 3

  • Lemongrass White Part Only, 1

  • Spice Blend:

  • Cumin Seeds, 1 TBSP

  • Coriander Seeds, 1 TBSP

  • Cloves, 1/2 TSP

  • Star Anise, 1

  • Green Cardamoms, 3

  • Cinnamon Stick, 1

  • Nutmeg, Freshly Grated

  • Stew:

  • Kecap Manis, 1/4 Cup

  • Dark Soy Sauce, 2 TBSP

  • Gula Melaka, Pinch

  • Potatoes Peeled Wedged, About 300g

  • Coriander Coarsely Chopped, A Handful

 

Equipment:

  • Slow Cooker / Pressure Cooker

  • Cast Iron Skillet / Pan

  • Food Processor / Hand Blender

 

Directions:

  1. Prepare the beef.

  2. Season the chuck with salt, pepper and mushroom powder.

  3. In a skillet over medium heat, add 2 TBSP of coconut oil.

  4. Once the oil is heated, sear the beef until browned on all sides.

  5. Transfer to a slow or pressure cooker.

  6. Add in lemongrass, garlic, onion, ginger and lime leaves along with just enuff water to submerge everything.

  7. Mix to combine well.

  8. Slow cook on high for 4 hrs or 30 mins on a pressure cooker.

  9. The beef should be tender, but not falling apart.

  10. Fish out the beef, drain and discard all the residue. Reserve the beef stock.

  11. Set it aside to cool down slight.

  12. Once the beef is cooled enuff to handle, coarsely shred and set it aside.

  13. Prepare the rempah.

  14. Blitz everything until smooth paste forms with a food processor or a hand blender.

  15. You can add a splash of water to get the blending going.

  16. Prepare the spice blend.

  17. Toast the spices until aromatic in a skillet until aromatic.

  18. Transfer to a spice grinder and blitz until powder forms.

  19. Grate in some nutmeg.

  20. Give it shake or a few pulses until well combined.

  21. Set it aside until ready to use.

  22. Prepare the stew.

  23. In a skillet over medium heat, add 1/4 cup of coconut oil.

  24. Once the oil is heated up, add in the rempah.

  25. Saute until most of the liquid has evaporated.

  26. Add in the spice blend, kecap manis and dark soy sauce.

  27. Saute until well combined. The color should darken.

  28. Taste and adjust for seasonings with salt and gula melaka.

  29. Deglaze with a splash of that beef stock.

  30. Add in a cup of that beef stock.

  31. Stir to combine well.

  32. Followed by the potatoes.

  33. Bring it up to a simmer and turn the heat down to low.

  34. Continue cooking until the potatoes are fork tender.

  35. Stir occasionally to prevent burning.

  36. Add more stock if necessary.

  37. Next, add in the shredded beef.

  38. Mix until well combined.

  39. If the mixture is too dry, you can add more stock to your desired consistency.

  40. Final taste and adjust for seasonings.

  41. Garnish with some coriander.

  42. Serve immediately over some rice.


Hearty and yummilicious...


Perfect over some rice...

 

Recipe Video:




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