Semur Daging
In this recipe
About this recipe
Semur Daging is a sweet-savory soy braise of beef with nutmeg and clove—the smell of many Betawi and Javanese kitchens on busy family days.
Low heat is your friend. The beef should surrender slowly while the sauce turns glossy and thick enough to spoon over rice.
Fried potato is optional but beloved; add it at the end so it stays intact.
Prep & cook time
- Prep15 minutes
- Cook60 minutes
- Total75 minutes
- Servings5 servings
- LevelMedium
Tools you need
- Heavy pot
- Blender or knife for aromatics
- Wooden spoon
Ingredients
- 700 g beef stewing cut, cubed
- 6 shallots
- 4 cloves garlic
- 1/4 teaspoon ground nutmeg
- 2–3 cloves
- 1/2 teaspoon pepper
- 4 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon palm sugar (optional)
- 1 teaspoon salt
- 500–700 ml water
- 2 tablespoons oil
- 2 fried potatoes, cubed (optional)
Directions
- Blend or finely mince shallots and garlic. Sauté in oil until fragrant and golden.
- Add nutmeg, cloves, and pepper; stir a few seconds.
- Add beef and cook until the surfaces brown.
- Stir in sweet soy sauce, palm sugar, salt, and water to cover.
- Simmer covered on low heat until the beef is tender, 45–60 minutes, stirring occasionally.
- Uncover and reduce the sauce until thick and shiny.
- Fold in fried potatoes if using. Taste and serve.
Kitchen tips
- A pressure cooker shortens the tenderizing time.
- Too much clove can taste medicinal—stay light-handed.
- Slice beef across the grain after cooking if you prefer neater pieces.
- Balance sweetness with a pinch of salt or a squeeze of lime at the table.
Serve with
- Warm rice
- Fried shallots
- Steamed greens
- Sambal
How to store
Keeps 3–4 days refrigerated and freezes well for 1 month. Reheat gently.
Common mistakes
- Cooking on high heat, which toughens the beef.
- Adding potatoes too early so they break apart.
- Using only salty soy sauce instead of kecap manis, which changes the character.