Semur is an Indonesian term for type of meat stew that is processed in thick brown gravy. Shallot, garlic, kecap manis (Indonesian sweet soy sauce), nutmeg are the main ingredients. Semur word is derived from a Dutch term of Smoor which is basically a food that is boiled with tomatoes and onions slowly. Some recipes will call for other ingredients such as candlenuts, salam (Indonesian bay) leaves, cloves, cumin, and coriander. It depends which area that the semur comes from. If you are interested with the history of semur, please do come back for my next post on the history of semur.
I have posted 2 recipes of semur on my blog before; semur ikan bawal (pompfret semur) which is my family’s recipe and semur lidah (oxtongue semur). Between these 3 semur recipes, there are some differences in spice. Semur Betawi is originally from Jakarta; it was named after the ethnic group of Jakarta, Betawi. Based on 1001 Resep Semur (a web that is developed and sponsored by Kecap Bango – an Indonesian large kecap manis manufacture), water buffalo or beef is the common ingredient to be used for Semur Betawi and it is served with lontong (Indonesian rice cake with cylindric shape).
This time, I don’t translate the word semur as braise in English. Did you know what the difference between braise and stew? Here is a good link to give you further explanation about the differences.
I got the recipe of semur betawi from dunia-ibu and had to make some adjustment base on my tastebud. For me, the recipe that I got was too sweet. I also used beef back ribs. These type of ribs are usually used for grilling. However, I cut them into pieces and turned into semur (Indonesian stew).
-Betawi-Style (Indonesian) Semur-
669 grams (1475 lbs) beef back ribs, cut into pieces
5 tablepoons kecap manis (Indonesian sweet soy sauce)
2 tomatoes, diced
1/2 nutmeg, grated
3-centimeters (1-inch) cinnamon stick
1 liter (1-qt) water
6 cloves garlic
3-centimeter (1-inch) long ginger
2 teaspoons toasted ground coriander
1/8 teaspoon toasted ground cumin
3/4 teaspoon ground white pepper
salt as desired
1. With a mortar and pestle or food processor, pound/grind all ingredients for spice paste until smooth.
2. Heat up your heavy pot and add cooking oil. Stir fry the spice paste until you can smell their aroma.
3. Add pieces of beef back ribs. Keep stirring until the meat turns colour.
4. Add dices of tomatoes, kecap manis, grated nutmeg, cloves, mace, and cinnamon; stir. Add water and stir. Cook to a boil. Reduce the heat to simmer. If you see the meat hasn’t been tender yet, you can add more water and continue to simmer until tender.
I enjoyed this semur with rice and sambal andaliman (andaliman pepper sambal).
* As I previously stated I prefer use whole nutmeg and grate once I’m going to add. It has a stronger flavour compare the ground nutmeg.