Beef slow-braised in a sweet soy and clove-scented sauce until fall-apart tender, a comforting Indonesian stew with Dutch colonial roots.
Semur reflects Indonesia's Dutch colonial history, its name derived from the Dutch word 'smoor,' meaning to braise, and the dish itself built on a deeply sweet, dark sauce of kecap manis, cloves and nutmeg. Beef chunks braise slowly in this sauce alongside potato, absorbing the sweet soy's caramel notes along with the warming spice of clove and a hint of nutmeg, resulting in a stew unlike the country's spicier, chile-forward dishes. Comforting and mild by Indonesian standards, semur daging is a household staple, best served with steamed rice and a scatter of fried shallots, the sweetness of the sauce balanced by the savory depth of the long-braised beef.
Serves 4
Heat oil in a heavy pot and brown the beef chunks on all sides, about 10 minutes; remove.
Cook onion in the same pot until softened, about 8 minutes, then add garlic, nutmeg and cloves, cooking 1 minute.
Return the beef to the pot with kecap manis, soy sauce, stock and salt; bring to a simmer, cover, and cook on low 75-85 minutes until nearly tender.
Braise gently rather than at a boil — the sweet soy sauce can catch and scorch on the bottom of the pot if the heat is too high.
Add the potato chunks and continue simmering, covered, 20-25 more minutes until both the beef and potatoes are fully tender.
Taste and adjust seasoning, simmering uncovered a few extra minutes if the sauce needs to thicken.
Garnish with fried shallots and serve hot over rice.
Braise gently rather than at a rolling boil, since the sugar-rich kecap manis can scorch on the bottom of the pot if the heat is too aggressive.
Add the potatoes partway through the cooking time rather than at the start, so they finish tender without falling apart.
Use real kecap manis, not a substitute, since its specific thick, molasses-like sweetness defines this dish's flavor.
Chicken can substitute for beef, cooking in significantly less time.
A version with hard-boiled eggs added to the braise (semur telur) is a popular variation.
Some households add a bit of tomato for extra depth and slight acidity.
Refrigerate up to 4 days in an airtight container; the flavor deepens the next day, and it also freezes well for up to 3 months.
Semur reflects the culinary blending that occurred during Dutch colonial rule in Indonesia, adapting the Dutch braising technique with local ingredients like kecap manis, and it remains a comforting staple across Indonesian households today.
Mix regular soy sauce with brown sugar or molasses in roughly equal parts to approximate its thick, sweet character.
Yes, semur telur adds hard-boiled eggs to the braise during the final 20 minutes, letting them absorb the sweet, spiced sauce.
The sugar content in kecap manis makes it prone to scorching — keep the heat low and gentle throughout the braising process.
Per serving (400g / 14.1 oz) · 4 servings total
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