Daging Setan or Devilish beef

152-daging-setanDaging setan or devilish beef. It sounds great and certainly fits the atmosphere in Holland after the US elections ;-). I like to rub meat with strong flavoured spices. Let’s see how tender this devilish beef gets ;-). I’ll get started right away.

Daging Setan (#152) translated from Beb Vuyk’s Groot Indonesisch kookboek, page 153


1/2 kg of beef
4 tablespoons of oil
2 cups of water


3 tablespoons of chopped onions
2 chopped cloves of garlic
1 teaspoon of sambal leek (chili salsa)
1 tablespoon of mustard powder
1 teaspoon of white sugar
2 tablespoons of soy sauce (kecap)
2 tablespoons of vinegar

Rub onions, garlic, salsa with sugar, salt and mustard powder into a paste. Rub it on the beef that is alreadysprinkled with pepper and leave to marinate for at least an hour. Sauté the beef in the oil and add water, soy sauce and vinegar and let this simmer until the meat is tender.


Beef always needs a lot of time. Usually I let beef simmer for  2.5 to 3 hours until done. I’ve replaced the mustard powder with regular (strong flavoured) mustard. That works fine. The soy sauce is the sweetest I know (ABC soy sauce or kecap Manis).


I use my immersion blender to mix the spices. I get a very fine paste this way and the beef is easily covered to marinate.  I’ve added the pepper to the bumbu as well.


I sear the beef both sides before adding the fluids.


Now I add the soy sauce, water and vinegar. Now I leave it to simmer.


I leave the lid half on the pan during simmering. After about 2.5 hours, I take the lid off so the sauce can thicken. That’s nice.


This daging sedan is so simple and delicious. It takes some time, but not much work. I love my devilish beef. It is tender and full of flavour. It suits the season and the news ;-). A truly classic dish!

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