Semur Daging Djawa

Semur Daging Djawa

Semur is derived from the Dutch word ‘smoor‘, which means smothered. Daging lembu is beef and Djawa means Java. Javanese beef stew.

It was one of my favorite meals as a kid. I loved coming home from school and getting hit with the smell of this slow-braised beef with sweet soy sauce, onion and warm spices simmering. This is the only sweet dish I really like. Once you have a bite of this, you’ll never be the same.

Oh, for the record, I handed my camera over to my love for this posting. Yes, I really did.

Well, handed it over… he had to pry it from my hands seeing as I was curled around it in fetal position protecting it with my body. But now, after seeing the result of his hard labor, I must say; I taught him well.

Thanks, babe. A million.

Ingredients:

2 pounds boneless beef chuck
4 garlic cloves
thumb size piece ginger
2 onions
1 chili pepper
1/4 tsp ground nutmeg
1 tsp ground coriander seed
1 tsp laos (if you can get it)
2 tbsp tomato paste
1 heaping tbsp tamarind paste (or a tbsp vinegar)
1 tsp brown sugar
1/3 cup kecap manis (sweet soy sauce)
1 1/2 tsp salt
1/4 tsp pepper
3/4 cup water
3 tbsp oil

Optional: 1/4 to 1/2 tsp five spice powder

Directions:

I used my slow cooker for this, but you can also simmer this on your stove-top.
 

The beef. Lots of it.

Cut it in bit-sized pieces. Glad I took at least 1 shot myself. It’s an honor thing.

Grab a big bowl and mix the brown sugar with the sweet soy sauce.

Add 1 heaping tbsp tamarind paste. No paste? No problem. Just add a tbsp vinegar instead.

Add 1 tsp salt, grate the ginger in there and stir well.

Add your beef cubes. Oh, wait, I shot this one as well!

Let it sit there and marinate for 15 to 30 minutes.

Remove the seeds and finely mince the chili pepper. You can also use 1/2 of it, if you like, but this won’t make it really hot.

Mince the onions.

And grate the garlic.

Mix the spices. I love what a heaping 1/4 tsp of chinese five-spice did to the stew. Very fragrant.

It’s not part of the original recipe, so I won’t scold you for leaving it out. Not this time.
 

Heat the oil and sauté the onion and chili pepper for 5 minutes.

Add the spice mix, nutmeg and garlic and cook for another 2 minutes.

Next, add the beef cubes. Marinade and all.

Cook it for 4 to 5 minutes until the beef loses its rawness. Because of all the liquid the beef won’t brown, of course. That’s okay.

Stir in the tomato paste and cook for a minute to sweeten it up.

There’s. That’s what I was aiming for. Or better said; what he was aiming for.

Pour in the water.

When you cook this on your stove top, add roughly 1/3 cup water extra.
 

Season with 1/2 tsp salt and sprinkle the black pepper in there.

Cover and cook on low for at least 8 to 9 hours. Then check the seasoning and adjust where needed.

Simmer for at least 3 hours when cooking this on your stove-top!
 

I did help plating. A little. Serve with lots of steamed rice and steamed Chinese cabbage or paksoi.

I love you, man. No, really. I also love this beef stew. Not bad for someone who can’t cook!

Just how good does this look?