Beef Semur Recipes

EURASIAN BEEF SMORE

Steps:

• Marinade the beef with all the ingredients for about an hour.
• Then, heat the oil in a casserole dish or large saucepan on medium heat, and fry the cinnamon stick and cloves for 30 seconds.
• Add the onion, garlic and ginger and fry for a couple of minutes until softened but not brown.
• Add the beef, stir to mix and brown for a couple of minutes.
• Add the flour and stir thoroughly.
• Tip in the rest of the vegetables, apart from the potatoes. So carrot, celery, leek and tomatoes. Stir thoroughly to coat with meat juices. If you like your vegetables like carrots, leeks and celery less cooked, add them with the potatoes, step 8.
• Now add the stock, sundried tomato paste and black peppercorns. Stir and bring to boil.
• Cover and leave to simmer for about 1 and a half hours.
• Add the potatoes, bring to boil and cook until the potatoes are done, about 30 minutes, by which time, the beef will be done too. Remember, if you like your vegetables like carrots, leeks and celery less cooked, add them with the potatoes.
• Taste for seasoning and scatter coriander leaves all over and serve with rice, bread or mashed potato.

KECAP MANIS BEEF STEW (BEEF SEMUR)

Steps:

• Cut the beef into chunks and boil until tender
• Meanwhile, blend together shallot, garlic, candlenut, coriander, cloves until smooth
• In separate pan, sauté the blended ingredients with a little oil until fragrant
• When beef is tender, add the blended ingredients and the rest of ingredients, stir
• Keep cooking with medium heat until potato cooked through
• Beef Semur is ready to serve

BEEF SEMUR

Steps:

• Slice steak thinly and set aside.
• Brown the onions, garlic,ginger and candle nuts in the peanut oil.
• Add the meat slices and water chestnuts, cook for 5 minutes.
• Add the soy sauce and water and cook for at least 35 minutes.
• Salt and pepper may be added to taste.
• Serve over jasmine rice or plain rice.

SEMUR BANKA (BEEF IN SOY SAUCE)

Steps:

• Put the tamarind into a bowl and pour boiling water over it. Set aside until it is cooled. Pour the contents of the bowl through a strainer into a bowl, pressing as much of the pulp through as possible. Set the liquid aside. Cut steak into 1 inch pieces. Mix brown sugar, molasses, and dark soy sauce and set aside. Heat the oil in a wok. When it is hot, add the onions and fry, stirring occasionally, until they are soft. Add the garlic, ginger, spices and pepper and fry for three minutes, stirring frequently. Add the meat and increase the heat to moderately high. Cook the meat, turning from time to time, until it is deeply and evenly browned. Stir in the remaining ingredients, including the reserved tamarind liquid, and bring to a boil. Reduce the heat to low, cover the pan and simmer for 2 to 2½ hours, or until the meat is cooked through and tender and the sauce is thick and rather rich in texture. Remove from heat, transfer the mixture to a large, warmed serving platter and serve at once.