Entree: Netherlands – Dutch Indonesian Rijsttafel – Daging Smoor (braised spiced beef)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 4 shallots, sliced (about 2 oz / 60 g)
- 4 garlic cloves, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 cinnamon stick
- 2 star anise
- 3 whole cloves
- 2 bay leaves
- 2 tsp (4 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 cup (60 ml) kecap manis (sweet soy sauce)
- 1/2 cup (120 ml) crushed tomatoes
- 1 cup (240 ml) beef stock
- 1 tbsp (15 g) brown sugar
- 1 tbsp (15 ml) tamarind concentrate or 1 tsp (5 ml) lime juice (optional, to balance sweetness)
- Salt, 1 to 1 1/2 tsp (6 to 9 g), to taste
- Freshly ground black pepper, to taste
- 2 tbsp (30 ml) rice vinegar or mild white vinegar (optional, to brighten)
- 2 scallions, thinly sliced, for garnish
- Fried shallots, for garnish (optional)

Instructions

1. Pat the beef dry and season lightly with salt and pepper. Heat 2 tbsp (30 ml) vegetable oil in a heavy Dutch oven over medium-high heat. In batches, sear the beef pieces until browned on all sides; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil, then add the sliced onions and shallots. Cook, stirring, until soft and beginning to caramelize, about 8–10 minutes.
3. Add the garlic and grated ginger and cook 1–2 minutes until fragrant. Stir in ground coriander, cumin, and nutmeg and cook briefly to bloom the spices.
4. Return the seared beef to the pot. Add the cinnamon stick, star anise, cloves, and bay leaves. Pour in kecap manis, crushed tomatoes, beef stock, and brown sugar. Stir to combine and scrape any browned bits from the bottom.
5. Bring to a gentle simmer, then cover and reduce heat to low. Cook gently for 1 1/2 to 2 hours, or until the beef is very tender, stirring occasionally and adding a splash more stock or water if the sauce reduces too quickly.
6. Once the beef is tender, remove the lid and increase heat to medium-high to reduce and thicken the sauce to your preferred consistency, about 10–15 minutes. Taste and adjust seasoning with salt, pepper, and tamarind or lime juice for balance; add vinegar if desired to brighten.
7. Remove whole spices (cinnamon stick, star anise, cloves) and bay leaves. Serve Daging Smoor hot, garnished with sliced scallions and fried shallots, traditionally alongside steamed rice as part of a rijsttafel.