Ingredients

  • Serves 3 people
  • 500 g beef (chuck, rump or striploin), cubed

  • 2 yellow onion (roughly chopped)

  • 11 cloves garlic

  • 10 cherry tomatoes

  • 3 sticks cinnamon

  • 8 cardamom

  • 4 star anise

  • 3 cloves

  • 3 lemongrass

  • 1 pcs 2-inch galangal

  • 10 shallots

  • 15 dried chilies (soaked in hot water until soft)

  • 10 prunes (pitted)

  • 2 tbsp kurma powder

  • 2 tbsp coconut (toasted)

  • 1 tsp tamarind paste

  • 1 L beef stock

  • 1 coriander leaf (for garnish)

  • 1 red chili, sliced for garnish (optional)

  • 2 tsp salt

  • 1 tbsp dark soy sauce

  • 1 tbsp brown sugar

  • vegetable oil

Daging Masak Hitam (Beef Cooked in Black Sauce)
Recipe Courtesy of
Asian Food Network

Daging Masak Hitam (Beef Cooked in Black Sauce)

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Daging Masak Hitam literally translates to beef cooked black. In addition to the naturally dark-colored beef cubes, the black hues that the dish is named after also comes from the deep brown beef stock, prunes, tamarind and soy sauce. Slowly cooked and simmered in flavorful sauce, this tender meat dish is usually served on special occasions such as Hari Raya, and can be enjoyed as a wholesome main to be shared among family and friends at dinner.
  • Medium
  • 15 min
  • 60 min
  • 15 min
  • 3 steps
  • 23 Ingredients
  • Medium
  • 3 steps
  • 23 Ingredients
  • 15 min
  • 60 min
  • 15 min

Instructions

  1. Blend and fry rempah (spice paste)

    • In a blender, blend lemongrass, galangal, shallots, 5 cloves garlic, rehydrated dried chili and pitted prunes until smooth. If mixture is too dry, add in vegetable oil.
    • Using the same pan, fry up the blended ingredients with kurma powder, cinnamon, cardamom, star anise, 6 cloves of garlic, cloves and 2 Tbsp toasted coconut until fragrant.
    Blend and fry rempah (spice paste)


  2. Sear beef

    • Season beef cubes with 2 tsp salt and 2 Tbsp vegetable oil.
    • In a pan on high heat, sear the beef cubes evenly on all sides until brown and caramelised. Set aside.


  3. Add seared beef and beef stock

    • When fragrant, transfer into a pot. Add in tamarind paste, chopped yellow onions, and cherry tomatoes. Let it simmer on medium heat for 5 minutes.
    • Add in seared beef, beef stock, 1 Tbsp dark soy sauce and 1 Tbsp brown sugar. Simmer for 20 minutes, then remove from heat.
    Add seared beef and beef stock


Plate and Serve!

Garnish with coriander leaf and chili, and serve hot!

Plate and Serve!
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    Ingredients
    • Serves 3 people
    • 500 g beef (chuck, rump or striploin), cubed

    • 2 yellow onion (roughly chopped)

    • 11 cloves garlic

    • 10 cherry tomatoes

    • 3 sticks cinnamon

    • 8 cardamom

    • 4 star anise

    • 3 cloves

    • 3 lemongrass

    • 1 pcs 2-inch galangal

    • 10 shallots

    • 15 dried chilies (soaked in hot water until soft)

    • 10 prunes (pitted)

    • 2 tbsp kurma powder

    • 2 tbsp coconut (toasted)

    • 1 tsp tamarind paste

    • 1 L beef stock

    • 1 coriander leaf (for garnish)

    • 1 red chili, sliced for garnish (optional)

    • 2 tsp salt

    • 1 tbsp dark soy sauce

    • 1 tbsp brown sugar

    • vegetable oil

    Nutrition
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