Smoor Djawa – Indonesian braised meat

Ingredients for 2 servings:

• 500 g beef shoulder
• Oil for frying
• 1 onion(s), finely chopped
• 1 garlic clove(s)
• 60 ml Ketjap Manis
• 150 ml water
• 1 tsp nutmeg, freshly grated
• 1 tsp sambal, e.g. B. Oelek or Manis
• 1 tbsp vinegar
• 1 cm ginger, freshly grated
• 1 tsp cinnamon powder
• 1 carnation(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 hours 30 minutes; Total time approx. 4 hours 45 minutes

Cut the meat into 2.5 cm cubes. Heat the oil until very hot. Quickly fry the meat pieces on all sides, ensuring no raw meat is visible. Then add the onion and brown them together. Crush the garlic and add it, along with the nutmeg, ginger, cinnamon powder, and cloves. CAUTION! Do not add salt. Ketjap Manis is actually salty enough. Fry for about another minute. Then add the ketjap Manis and the water. Finally, add the vinegar, close the lid, and bring everything to a boil. Immediately reduce the heat to the lowest setting and simmer for 4-4.5 hours. I set my induction hob to the lowest setting, which is actually only intended for keeping food warm. Check regularly to see if there is enough liquid in the pot and add a little more water if necessary to prevent it from burning. Finally, taste to see if it is salted enough and spicy enough. Serve with basmati rice and cucumber or carrot salad. Note: With my induction hob, I don’t need to add any more water, as the meat doesn’t boil too vigorously. The meat should be quite tender.