PREP 35 MINS
COOK 1.5 HR
- 2Kg beef chuck/beef cheeks, cut into chunks
- 8 tablespoon of vegetable oil
- 3 tomatoes, quartered
- 5 cardamom seeds
- 6 cloves
- 1 cinnamon stick
- 1 liter of hot water
- 4 cubes of beef stock
- 5 tablespoon of Kecap Manis (sweet soy, ABC brand), (add 4 first then 1 tablespoon after pressure cooked)
- ½ teaspoon of freshly grated nutmeg
- 500 ml of hot water (if needed once beef is tender to add more liquid)
- 12 baby potatoes
- 1 lemongrass stalk, bruised
- Salt and black pepper, to taste
SEMUR SPICE PASTE
- 25 shallots
- 13 garlic cloves
- 10 roasted candlenuts
- 27 grams fresh ginger
1. Boil the baby potatoes in a large pot, cook until tender and set aside.
2. To make spice paste for the semur, place all ingredients into a food processor and make into a fine paste
3. Heat oil in a large pressure cooker pot and add the cardamom, cinnamon, cloves and lemongrass stalk. Cook until fragrant and cardamom seeds begin to bursts.
4. Add the semur spice paste and cook until fragrant and brown. Make sure to stir constantly so that it doesn’t burn and stick to the pot.
5. Dry the meat using a paper towel and Brown the meat inside the pot.
6. Meanwhile, make the stock liquid by dissolving 4 cubes of beef stock into 1L of water.
7. Combine the tomatoes, 4 tablespoons of kecap manis, nutmeg into the pot and add the stock liquid and bring to a boil.
8. Place the lid of the pressure cooker and cook inside the pressure cooker for 40 minutes, or until tender.
9. Once beef is tender, continue to cook the sauce without the lid.
10. Add the potatoes to the stew.
11. Add more liquid if required and 1 tablespoon of kecap manis Season with salt, pepper, and more nutmeg if required.
• We normally cook inside the pressure cooker for 40 mins and then open it and check to see if it needs to cook for longer. Making sure there is enough liquid in the pot so that it doesn’t burn.
• Cook the potatoes separately and add to the stew.