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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands after handling raw beef to prevent cross-contamination.
Prepare 1700 grams of beef shank cut into large pieces and washed clean.
Watch out
Ensure the beef is thoroughly washed and drained to avoid unwanted odors.
Prepare the spice paste consisting of 12 cloves of garlic, 18 shallots, 6 large deseeded red chilis, 2.5 cm ginger, and 7 candlenuts.
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Remove the chili seeds thoroughly so it is not overly spicy.
Prepare other aromatic spices: 2 sliced red tomatoes, 3 stalks of lemongrass, galangal, 5 bay leaves, 2 star anise, 3 cm cinnamon, and 1/2 nutmeg.
Heat the pan, put in the large red chilis, ginger, shallots, garlic, and candlenuts first to dry roast. Stir back and forth until the surfaces turn slightly brown.
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Do not use too high heat so the wet spices do not burn on the outside while raw inside.
Add 3 tsp coriander seeds, 1.5 tsp white pepper, and 1 full tsp cumin into the pan. Stir and roast again until the surfaces are slightly brown or slightly darker than before.
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Dry spices burn very quickly, make sure to keep stirring until the aroma is evenly released, otherwise it will taste bitter.
Transfer all roasted spices into a blender, add a little water, and blend until completely smooth.
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Do not add too much water so the spice paste does not become too watery.
Put the beef into the wok, followed by the blended spice paste, add enough blender rinse water, put in the aromatics (lemongrass, galangal, bay leaves, star anise, cinnamon, nutmeg), add 14 tbsp sweet soy sauce and 8 tbsp cooking oil, and stir until well mixed.
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Make sure all spices and soy sauce are evenly coated on all beef pieces so the color is even.
Cover the pan and cook over medium heat until the sauce reduces, stirring occasionally to prevent burning at the bottom.
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Do not leave unattended for too long without stirring because soy sauce easily burns at the bottom of the pan.
Be careful when pouring hot water into a hot wok to avoid hot steam splashes that can burn skin.
Add 1300 ml of hot or freshly boiled water, 2 tsp salt, 2 tsp bouillon powder, 1 tsp MSG, and sliced red tomatoes. Stir well, then cook again until the meat is completely cooked and tender.
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Use hot water so the meat temperature does not drop drastically, which can make it tough.
Use heat-resistant gloves or a cloth when lifting or moving the hot pan to the dining table to avoid burns.
After cooking for about 2 hours until the meat is tender and the broth reduces, add a little more sweet soy sauce for better taste and color. Stir well and cook briefly for 1-2 minutes to absorb. Turn off the stove and the beef semur is ready to serve.
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Do not add too much sweet soy sauce at the end so it does not taste too sweet or burnt.
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