SEMUR BUNTUT (Javanese Braised oxtail and beef)

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SEMUR BUNTUT (Javanese Braised oxtail and beef)

This dish is typical Indonesian with a Dutch influence, the word Semur comes from Smoor, which means braised or stew, we Javanese from Surakarta have adopted the Dutch style of cooking.
This recipe is a mothers favourite for a big family like mine. With 5 children in the family one big pot of Semur can make them very happy. For the paste we never use ground pepper, all the pepper and nutmeg are whole which gives a distinctive strong peppery flavour, especially white pepper and tail pepper. The slow cook that my mother usually using charcoal, charcoal gives the low continuous heat for a long time, sometimes she puts extra charcoal if the meat isn’t tender enough or to cook longer. Slow cooking develops all the spices flavour into the meat and juices.

This recipe serves 8 as part of the meal.

Ingredients :
15 shallots or 3 medium onions sliced
3 bay leaves
2 l water
5 cm cinnamon stick
4 tbs kecap manis (Indonesian sweet soy sauce)
1 tsp salt
1 kg oxtail
1/2 kg diced beef
8 hard boiled eggs
2 large tomatoes diced
3 tbs tomato purée
3 cloves
2 kafir lime leaves
2 tbs vegetable oil

For the paste :
5 cloves of garlic
3 cm ginger
1 nutmeg
1/2 tsp cubeb (tail pepper)
1/2 tsp white pepper
3 candle nuts
1 tsp coriander seeds
Pinch of cumin
Pinch of sugar

1. Fry the shallots until fragrant, add to the paste.
2. Add oxtail and beef, stir slowly (you can brown the oxtail and beef before)
3. Add the water and let it boil, add the bay leaves, kafir lime leaves, cinnamon stick, tomato paste, cloves, diced tomatoes and the sweet soy sauce.
4 lower the heat add the boiled eggs and slow cook until the beef and oxtail meat is tender.
5 serve with steamed fragrant rice, parsley and crispy fried shallots.

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