Lazy Weekends · Indonesian
Semur Daging
Beef is slowly braised in sweet soy sauce and warming spices until it is fork tender and fragrant.
Why This Works
The caramelization of the sweet soy sauce creates a rich, complex dark glaze that penetrates the beef deeply.
The Upgrade
Add thinly sliced red chilies at the end for a pop of heat and color.
Chef's Secret
Michelin TechniqueToast your whole cloves and cinnamon in a dry pan for 30 seconds before adding the oil to amplify their essential oils.
Ingredients
Total time including resting: 40 min
Directions
Heat oil in a heavy-bottomed pot and sear beef cubes until dark brown.
6 minAdd shallots and garlic; sauté until softened and fragrant.
3 minStir in the kecap manis, coating the beef evenly.
2 minAdd nutmeg, cloves, cinnamon, and water. Bring to a gentle boil.
2 minCover and simmer on low heat until the sauce reduces and clings to the meat.
25 minCheck that beef is tender and pulls apart easily with a fork.
2 minServe over steamed jasmine rice.
Wine Pairing
Zinfandel
Red Wine
The BottleRidge Vineyards Three Valleys Zinfandel
The jammy fruit and exotic spice notes of Zinfandel echo the warming spices in the soy reduction. Its rich body stands up to the tender braised beef, enhancing the dish's depth.
Nutrition per Serving
510
calories
34g
protein
22g
carbs
30g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Acar Ketimun
Quick-pickled cucumbers and carrots in a sweet-and-sour vinegar base offer a bright, crunch-heavy relief from the soy-braised beef.
Ingredients
Directions
In a small bowl, whisk together the rice vinegar, sugar, and sea salt until fully dissolved.
Combine the prepared cucumber, carrots, shallots, and chilies in a non-reactive glass mixing bowl.
Pour the vinegar dressing over the vegetables, ensuring they are evenly coated.
Toss gently to combine all ingredients.
Allow the mixture to macerate at room temperature for 10 minutes to soften the crunch slightly while maintaining texture.
Drain any excess liquid before serving alongside the beef.
Side Dish
Steamed Bok Choy
Quickly blanched or sautéed bok choy with a dash of sesame oil brings a necessary vegetal freshness to the sweet, savory beef.
Ingredients
Directions
Bring a large pot of water to a boil.
Blanch bok choy for 60 seconds until bright green and just tender, then drain thoroughly on paper towels.
Heat neutral oil in a sauté pan over medium-high heat.
Add garlic and sauté for 30 seconds until fragrant, taking care not to brown.
Toss in the blanched bok choy, drizzle with soy sauce, and sear for 1 minute.
Remove from heat, finish with sesame oil and sesame seeds, and serve immediately.
Member Reviews
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My new go-to. Even my picky kids cleaned their plates.