Semur Daging | Indonesian Sweet Soy-Braised Beef

Blend the shallots, garlic, and hazelnuts with 2 tablespoons of water until smooth. Add the white pepper and grated nutmeg, then blend once more. Meanwhile, cut the beef into 3 cm cubes and pat them dry with paper towels; wet meat will steam instead of sear.

Heat half the oil in a wide, heavy-bottomed pot. Add the beef in batches in a single layer without crowding the pot, turning the pieces until each side has a brown crust. If the pieces touch, they will release liquid and steam instead of browning. Transfer the seared beef to a bowl.

Add the remaining oil to the pot, then add the spice paste and cook over medium-low heat, stirring. It is ready when it has reduced in volume, darkened, and clear oil separates at the edges. Add the cloves and cinnamon stick and cook for 30 more seconds, stirring.

Return the beef to the pot. Add half the kecap manis, the chopped tomato, and 700 ml hot water. When it comes to a boil, reduce the heat and leave the lid slightly ajar. After 1 hour, press a piece with a fork; it is ready when it separates into fibers. Add the potato during the final 25 minutes; if added earlier, it will fall apart.

Add the remaining kecap manis and the salt, remove the lid completely, and raise the heat slightly. Cook uncovered until the sauce is thick enough that a trail drawn across the bottom of the pot with a spoon stays open for 1–2 seconds. Squeeze in the juice of half a lemon just before removing the pot from the heat; remove the cinnamon stick before serving.