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Slow cooked beef with Caramelised Shallots
Semur Daging Sapi

A more simplistic dish which is full of flavour. The pork can be replaced with fillets of fish, chicken breasts, beef tenderloin or tofu.

Serves 4


  • 1kg beef stew meat, cut into chunky pieces

  • 100g plain flour

  • 3 tbsp vegetable oil

  • 250g whole peeled shallots

  • 6 garlic cloves

  • 6 tbsp sweet soya sauce

  • 1 tbsp ground cloves

  • 1.5litres hot water or vegetable stock

  • Salt and black pepper to season

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  1. Dry the beef with a kitchen towel and season with salt and black pepper. Dip each piece into the flour, patting off any excess.

  2. Heat a frying pan and add 2 tbsp of oil, brown the beef pieces for 2 minutes on each side. Set aside.

  3. Heat a new pan sauté half of the shallots in 1 tablespoon of oil for 1 minutes. Add the garlic, cook until golden brown.

  4. Add the beef and mix well.

  5. Add 250ml of hot vegetable stock, soya sauce, cloves, salt and black pepper.

  6. Simmer for 2 hours on a low heat or until the beef is tender. Add the stock a little at a time as needed.

  7. Add the rest of the shallots 30 minutes before the 2 hours has finished. Taste the sauce now and add more salt, cloves or black pepper if needed.

  8. Once it has finished cooking, the sauce should be creamy, with half the shallots being tender but still whole.

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