Recipe for cooking pungent javanese beef

Recipes from Southeast Asia :: Southeast Asian Main Dish Meats

"Semur" means "braise" or "stew" with sugar, soy sauce, clove, nutmeg and pepper. Serve with hot boiled rice.

1 large onion, minced
2 cloves garlic, minced
2 tsp. minced ginger root
2 Tbsp. canola (or other vegetable) oil
1 (1 1/2 pound) beef boneless chuck, tip or
    round, cut into 1 1/2-in. cubes
1 1/4 (one and one-fourth) c. water
1 Tbsp. tamarind powder or pulp or
    2 Tbsp. lemon juice
2 Tbsp. dark soy sauce
2 tsp. packed brown sugar
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/4 tsp. pepper
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
Hot cooked rice

Cook and stir onion, garlic and gingerroot in oil in 10-in. skillet over med. heat until onion is tender; remove with slotted spoon. Add beef to skillet. Cook, stirring frequently, until all liquid is evaporated, and beef is brown, about 25 mins.

Stir in onion mixture and remaining ingredients except rice. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender and sauce is thickened, about 1 1/2 hours. Skim off fat.

Serve with rice.