Daging Masak Hitam (Beef Cooked In Dark Sauce)
Daging Masak Hitam (Beef Cooked In Dark Sauce)
Get this quick and easy Malaysian beef recipe by Sherson Lian from Family Kitchen with Sherson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 15 minutes
  • Cooking Time 60 minutes
  • Yield 3 servings
  • 500 grams Chuck Beef
  • 2 Yellow Onion
  • 10 cloves Garlic
  • 10 Cherry Tomatoes
  • 3 sticks Cinnamon
  • 8 pieces of Cardamom
  • 4 Star Anise
  • 6 Cloves
  • 2 tablespoons Kurma Powder
  • 2 tablespoons Kerisik [Pounded Toasted Coconut]
  • 1 teaspoon Asam Jawa Paste [Tamarind Paste]
  • 1 litre Beef Stock
  • Salt
  • Dark Soy
  • Soft Brown Sugar
  • Rocket to garnish
  • To blend
  • 3 Lemongrass
  • 2 inch Lengkuas
  • 10 Shallot
  • 45 cloves Garlic
  • 15 Dried Chilli
  • 10 Pitted Prunes
  1. On a hot pan, seal the chuck meat in chunks. Season as seal
  2. Once colored beautifully remove and set aside
  3. Using the same oil, in a casserole fry up the blended ingredients. Add in the spices besides the kurma powder
  4. When fragrant add in the other ingredients except tomatoes, onions and garlic cloves
  5. Add in the beef chuck and beef stock submerging the chunks of beef
  6. Cover and place in a preheated oven on 180 degrees Celsius. Bake for about 45mins
  7. Remove then add in the onions, garlic and tomatoes. Return to the oven and continue cooking for another 45mins
  8. When the beef is tender, remove it from the casserole a place on a chopping board. Slice
  9. Transfer the casserole over open flame to reduce the liquid. When nice and thick pour over the beef and serve

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