Indonesian Beef Semur Recipe

Indonesian Beef Semur Recipe or Braised Beef in Sweet Nutmeg Sauce (Semur Sapi)

Preparation: 35 mins
Cook: 1.5 hr
Serves: 6

Beef Semur ingredients

• 3 Tbsp coconut oil
• 20 g palm sugar, chopped
• 750 ml (3 cups) beef or chicken stock 
• 8 Tbsp sweet soy sauce (kecap manis)
• 4 Tbsp salty soy sauce (kecap asin)
• 2 stalks lemongrass, bruised
• 4 bay leaves
• 3 kaffir lime leaves
• 4-6 bird’s eye chilies, whole
• 1 kg beef brisket, sliced 2 x 3 x 1 cm, washed well, drained and dried
• 300 g potatoes, peeled and cut in 1.5-cm cubes
• 300 g tomatoes, grilled, peeled, halved and diced
• 1/2 tsp salt
• 1 Tbsp kaffir lime juice + zest
• crushed black pepper, to taste
• freshly grated nutmeg, to taste
• a handful of finely sliced spring onions (scallions)
• 3 Tbsp fried shallots

SPICE BLEND

100 g shallots, peeled and sliced
25 g garlic, peeled and sliced
25 g ginger, peeled and sliced
30 g candlenuts, crushed
1 Tbsp crushed black peppercorns
1 Tbsp crushed coriander seeds, roasted
1/4 tsp ground nutmeg
1/4 tsp crushed clove

How to cook beef semur

1. To make the spice blend, combine all ingredients in a stone mortar or food processor and grind into a fine paste. Place ground ingredients into a pressure cooker, add oil and palm sugar and sauté over medium heat for approximately 5 minutes or until fragrant.
2. Add stock, both soy sauces, lemongrass, salam, and kaffir lime leaves and chilies and bring to a boil, then simmer for 5 minutes over low heat.
3. Add sliced brisket and bring back to a boil. Remove scum, close pressure cover and pressure cook for approximately 1,5 hours over low heat (see pages 21-22). Remove pot from heat and let it cool for 20 minutes before opening the cover.
4. Strain liquid into a saucepan and reduce to about 500 ml (2 cups).
5. Add potatoes and continue to simmer until potatoes are half cooked. Add the sliced meat and continue to simmer over very low heat until potatoes are cooked, gently turning and basting until glazed and shiny. Add diced tomatoes and mix well.
6. Season to taste with salt, lime juice, lime zest, black crushed pepper and perhaps a little more freshly grated nutmeg.
7. Garnish with spring onions and fried shallots.

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