Daging Ungkep - Simmered Beef in Spices

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 2 hours 15 mins

Total Time: 2 hours 30 mins

Serves: 8


  • 1 kilogram beef (any stew cut is okay), cut into thin slices
  • 2 tablespoon palm sugar (Indonesian: gula Jawa)
  • 1 teaspoon salt
  • 2 tablespoon tamarind paste (Indonesian: air asam Jawa tebal)
  • 4 Indonesian bay leaves (Indonesian: daun salam)
  • 2 cups water
  • Grind the following into spice paste
  • 6 asian shallots (Indonesian: bawang merah), about 75 gram
  • 6 cloves garlic (Indonesian: bawang putih)
  • 1 lemongrass (Indonesian: sereh), white part only
  • 2 inch ginger (Indonesian: jahe)
  • 2 inch galangal (Indonesian: lengkuas)
  • 1 tablespoon coriander powder (Indonesian: bubuk ketumbar)
  • 1/4 teaspoon cumin powder (Indonesian: bubuk jinten)
  • 1 teaspoon turmeric powder (Indonesian: bubuk kunyit)


  1. Place beef, spice paste, palm sugar, salt, and tamarind paste in a wok/pot. Massage the spices to the meat, then add Indonesian bay leaves.
  2. Cook the meat on medium heat until the meat is no longer pink and all the juices are almost dry, stir occasionally.
  3. Add water, mix well, and bring to a boil. Reduce heat to a bare simmer, cover the wok/pan, and cook until dry or almost dry. This should take about 2 hours and the meat should become tender at the end of the cooking process. (*)
  4. Turn off heat, and serve warm or at room temperature with steamed white rice.


  • (*) If the meat is still tough, add 1/2 cup of water, and cook until dry. Repeat this process for as many times as necessary until the meat is tender.

Another great recipe by https://dailycookingquest.com.