Semur Ternate - braised beef from Ambon

braised beef from Ambon

ingredients:

500g beef

1/2 tsp vinegar

1 tbsp cornstarch dissolved in tbsp water

700 ml water

oil

 

bumbu:

5 shallots

1/2 tsp pepper

1/2 tbsp salt

1/2 tsp palm sugar

1/4 tsp nutmeg

1cm jahe

 

preparation:

Cut the meat into 1cm thick slices. Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan the water with the meat, vinegar and the bumbu and cook the meat until done. Remove the meat from the pan and leave 600m broth behind.

Heat in a pan the oil and fry the meat brown. Add the meat back with the broth and the cornstarch and cook until the sauce has thickened.