Slow-Braised Indonesian Beef Semur with Cassava Dumplings
A comforting Indonesian-inspired dish featuring tender slow-braised beef in a sweet-spiced soy sauce, paired with delicate cassava dumplings that soak up the rich flavors. This recipe highlights seasonal root vegetables and uses traditional stir-frying to prepare the dumplings before braising the beef.
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Overview
This Slow-Braised Indonesian Beef Semur features rich, tender beef simmered for hours in a fragrant sweet soy-based sauce with aromatic spices. The dish is accompanied by cassava dumplings, lightly stir-fried before braising, which absorb the luscious flavors and offer a unique texture contrast. Seasonal root vegetables add depth and natural sweetness, making it a hearty, comforting meal perfect for family dinners or special occasions.
Why you’ll love it
- Succulent slow-cooked beef infused with a complex yet balanced sweet-spicy sauce.
- Unique cassava dumplings provide a delightful, mildly chewy texture.
- The incorporation of seasonal root vegetables enhances nutrition and flavor complexity.
- Perfect for advance preparation and tastes even better the following day.
Ingredient notes
- Beef shin or chuck: Ideal for slow braising due to their marbling and connective tissue, which breaks down into gelatin for a velvety sauce.
- Cassava flour: Used to make dumplings; it’s gluten-free and has a slightly nutty flavor. Handle the dough gently for better texture.
- Sweet soy sauce (Kecap Manis): Provides a signature caramelized sweetness common in Indonesian cooking.
- Spices: Nutmeg, cloves, and cinnamon add warm, aromatic notes reminiscent of traditional semur recipes.
- Seasonal root vegetables: Carrot and parsnip complement the savory-sweet sauce and add color.
Serving & storage
Serve hot, garnished with fresh chopped coriander or green onions for brightness. This dish pairs well with steamed jasmine rice or lightly sautéed greens.
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Storage: Refrigerate leftovers in an airtight container for up to 3 days. The flavors develop further after resting overnight. Reheat gently on the stove or microwave until piping hot, ensuring it reaches at least 746C (1656F) for food safety.
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Chef tips
- Use a heavy-bottomed pot or Dutch oven for even heat distribution to prevent burning during slow braising.
- When browning the beef, do it in batches to get a good sear and avoid steaming the meat.
- If the sauce reduces too much during braising, add a splash of water or stock to maintain moisture.
- For best texture, stir-fry dumplings gently to avoid breaking them before braising.
- Allow leftovers to rest overnight 6 the flavors deepen and meld beautifully.
Ingredients
- 800 gbeef shin or chuck, cut into 4 cm cubes
- 150 gcassava flour
- 250 mlwater (for dumpling dough)
- 3 tbspvegetable oil, divided
- 3shallots, thinly sliced
- 4 clovesgarlic, minced
- 2 cmginger root, minced
- 2small red chilies, sliced (adjust to taste)
- 2 tbspsweet soy sauce (Kecap Manis)
- 3 tbspregular soy sauce
- 1 tbspbrown sugar
- 1 tspground nutmeg
- 2whole cloves
- 1cinnamon stick (5 cm)
- 300 mlbeef stock or water
- 1 mediumcarrot, peeled and cut into 2 cm chunks
- 1 mediumparsnip, peeled and cut into 2 cm chunks
- to tasteSalt
- for garnishFresh coriander or green onions
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Equipment
- large heavy-bottomed pot or Dutch oven
- mixing bowl
- wooden spoon
- knife and cutting board
- measuring spoons
- measuring cups
- stove
Nutrition per serving
- Calories550
- Protein45 g
- Carbs35 g
- Fat22 g
Step-by-step
Step 1
Prepare the cassava dumpling dough: In a mixing bowl, combine cassava flour with water gradually, kneading until a pliable dough forms. Cover and set aside.
Step 2
Shape dumplings: Divide the dough into 16 equal portions, roll into small balls, then flatten slightly into discs about 3 cm in diameter.
Step 3
Brown the dumplings: Heat 1 tablespoon vegetable oil in a large heavy-bottomed pot over medium heat. Add the cassava dumplings and stir-fry gently until they develop a light golden crust on all sides, about 5 minutes. Remove dumplings from pot and set aside.
Step 4
Sear the beef: Add remaining 2 tablespoons oil to the same pot, increase heat to medium-high. Add beef cubes in batches to avoid crowding and brown on all sides, about 5 67 minutes per batch. Remove and set aside.
Step 5
Saute9 aromatics: Lower heat to medium. Add shallots, garlic, ginger, and sliced chilies to the pot and stir-fry for 3 4 minutes until fragrant and soft.
Step 6
Add spices and sauces: Stir in sweet soy sauce, regular soy sauce, brown sugar, nutmeg, cloves, and cinnamon stick. Mix well to combine with aromatics.
Step 7
Return beef and dumplings: Place beef cubes and cassava dumplings back into the pot along with carrot and parsnip chunks. Pour beef stock (or water) over the ingredients. Bring to a gentle simmer.
Step 8
Slow braise: Cover pot with a lid partially or use a tight-fitting lid with a vent. Reduce heat to low and braise for 2.5 to 3 hours, stirring occasionally, until beef is tender and sauce has thickened to a rich glaze.
Step 9
Adjust seasoning: Taste and add salt if needed. Remove cinnamon stick and cloves before serving.
Step 10
Serve hot: Garnish with fresh coriander or green onions and accompany with steamed jasmine rice or greens.
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