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Daging smoor
Semur daging: Indo-Dutch beef braised in sweet soy with nutmeg and clove
DutchDaging smoor, from the Dutch 'smoren', to braise, is the Indo-Dutch version of Indonesian semur: beef braised for hours in kecap manis sweet soy sauce with onion, garlic, nutmeg, clove and a little tomato, until tender and coated in a dark, glossy, sweet-savoury sauce. It is a Sunday and rijsttafel dish in Indo-Dutch families in The Hague and is served with rice and atjar. A common mistake is a hard boil, which makes the meat tough and the sauce too salty as it reduces. Chef's tip: add the nutmeg at the start and a pinch more at the end, so its warmth runs through and the fresh aroma comes through on top.
- Total time
- 170 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the smoor
- 1 ¾ lb beef chuckcut into 3 cm pieces
- 3 tbsp sunflower oil
- 3 onionssliced
- 4 cloves garliccrushed
- 5 tbsp kecap manis
- 1 tbsp soy sauce
- 1 tbsp tomato purée
- ½ tsp ground nutmeg
- ½ tsp black pepper
- 2 cups water
To serve
- 1 ⅓ lb cooked rice
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Method
0/4 doneStep 1: Brown 1 ¾ lb beef chuck in 3 tbsp sunflower oil in batches over a high heat, 4 minutes each.
12 minStep 3: Add 5 tbsp kecap manis, 1 tbsp soy sauce, 1 tbsp tomato purée, three-quarters of ⅜ tsp ground nutmeg, 3 whole cloves, ½ tsp black pepper and 2 cups water. Cover and simmer gently for 2 hours, until tender. Common mistake: a hard boil; tough meat.
120 minStep 4: Uncover and simmer 15 minutes, until the sauce is glossy. Add the rest of ⅛ tsp ground nutmeg and serve with 1 ⅓ lb cooked rice.
15 min
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 38 g
- Carbs
- 18 g
- Fat
- 27 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does daging smoor take?
- About 170 minutes in total: 20 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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