Home / All Recipes / Indonesian / Lapis Daging - Braised Beef in Spices
Last updated: Oct 15, 2015 — Published: Oct 15, 2015 — By: Anita — 18 commentsTender, juicy, fall apart beef that is covered in a rich gravy full of spices. This is an Indonesian celebratory dish that you will want to eat again and again.
Lapis daging is an Indonesian braised beef dish in spices and sweet soy sauce (kecap manis). This melt-in-your-mouth and bursting with flavor beef dish originates from Surabaya, the capital city of East Java province, and is commonly present in part of a Javanese celebratory dish. Personally, this yummy dish is part of my meal rotation, so it is definitely not something to make only when you have something to celebrate. Though, it would be nice if you are willing to go all out and plan a complete Indonesian meal if you are up for the challenge. :)
First of all, you will need to get 500 gram (1.1 lb.) beef cuts that are best for stewing that will yield juicy and tender meat after long cooking, such as:
And then, you will also need:
You will also need the following ingredients, processed into a spice paste:
Here is the step-by-step:
If you have the patience, it is best to let lapis daging rest a while as the taste actually develops and improves as it ages. When I make this, I try to serve this the next day instead of the day it is cooked.
Storing, Freezing, and Reheating
Lapis daging is a dish that keeps really well for quite some time in the fridge.
Lapis daging is usually part of a celebratory Javanese meal. It is commonly present in either a nasi tumpeng package, or a nasi berkat package. Either way, I suggest serving lapis daging with these dishes:
5.0 from 11 reviews
Author: Anita Jacobson
Categories: Main Dish
Prep Time: 15 mins
Cook Time: 2 hours 30 mins
Total Time: 2 hours 45 mins