Semur Daging
- Daniel
- Apr 13
- 3 min read
Updated: May 13
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 Homemade, 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:
Please visit my "How To Make Kecap Manis" page for the recipe.
Prepare the Beef.
Season beef chuck with salt, pepper, and mushroom powder.
Heat 2 tablespoons of coconut oil in a skillet over medium heat.
Sear the beef until browned on all sides.
Transfer the beef to a slow cooker or pressure cooker.
Add lemongrass, garlic, onion, ginger, lime leaves, and just enough water to cover everything.
Stir to combine.
Slow cook on high for 4 hours or pressure cook for 30 minutes.
The beef should be tender but not falling apart.
Remove the beef and set aside.
Strain and discard the aromatics. Reserve the beef stock.
Let the beef cool slightly, then shred coarsely. Set aside.
Prepare the Rempah (Spice Paste).
Add all rempah ingredients to a food processor or use a hand blender.
Blend until smooth, adding a splash of water if needed.
Set aside.
Prepare the Spice Blend.
Toast the whole spices in a skillet over medium heat until fragrant.
Transfer to a spice grinder and grind to a fine powder.
Grate in a bit of nutmeg.
Shake or pulse to combine. Set aside.
Build the Stew.
In a skillet over medium heat, heat ¼ cup of coconut oil.
Add the rempah and sauté until most of the liquid evaporates.
Add the spice blend, kecap manis, and dark soy sauce.
Sauté until well combined and the color deepens.
Taste and adjust with salt and gula melaka.
Deglaze with a splash of beef stock.
Add 1 cup of beef stock and stir to combine.
Add potatoes and bring to a gentle simmer.
Reduce heat to low and cook until the potatoes are fork-tender, stirring occasionally.
Add more stock if needed to keep it from drying out.
Stir in the shredded beef. Mix well.
Adjust consistency with more stock if desired.
Taste and adjust seasoning again if needed.
Finish and Serve.
Garnish with chopped coriander.
Serve hot over steamed rice.
Hearty and yummilicious...
Perfect over some rice...
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