Semur Daging — Indonesian Ground Beef Braise

Peel and roughly chop the yellow onion, garlic cloves, and shallots. Grate the ginger on a microplane or finely mince.

Using a mortar and pestle or spice grinder, pound or grind the chopped onion, garlic, shallots, and cayenne into a smooth paste. This bumbu is the heart of your semur.

Heat coconut oil in a wok or large heavy-bottomed pot over medium-high heat until shimmering.

Add the ground beef in a single layer. Let it sear undisturbed for 2 minutes to develop a golden crust, then break apart with a spatula and stir-fry until lightly browned, about 3-4 more minutes.

Push the browned beef to the sides and add the aromatics paste to the center. Cook, stirring constantly, for 2 minutes until fragrant and the raw smell mellows.

Pour in the tomato sauce and soy sauce, stirring to combine with the beef and aromatics.

Add the white sugar and star anise, then pour in enough water to just cover the meat (about 300-400ml). Bring to a gentle boil.

Peel and cut potatoes into 2cm cubes. Peel and slice carrots on a bias into 1cm rounds. Add both to the pot.

Reduce heat to low, cover, and simmer for 20 minutes until potatoes are tender and the sauce has thickened to a glossy coating.

Remove the star anise. Squeeze the juice of one lime into the braise and stir well.

Season with salt and white pepper, adjusting to taste. The semur should be sweet, savory, and slightly tangy with a gentle warmth.

Serve immediately over steamed jasmine rice. Semur Daging is even better the next day as the flavors meld overnight.