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OVERVIEW:
Although native to Indonesia, the nutmeg is not often used in cooking. One exception is the braised meat dish known as Semur, which is generally made with beef. This Balinese version uses ox tongue and partners the inimitable fragrance of nutmeg with sweet soy sauce.
INGREDIENTS:
2,5 lt (10 cups) water
600 gr (1 ¼ lb) ox tongue, washed well
1 cup beef stock
4 tbsp sweet soy sauce (kecap manis)
2 tbsp thin soy sauce
¾ tsp ground black pepper
¼ tsp freshly grated nutmeg
4 ea salam leaves
3 fragrant lime leaves
3 tbsp fried shallots
3 medium size potatoes, peeled and cut
in 2 cm (3/4 in dice)
Fried shallots to garnish
PREPARATION:
1. Bring water to boil in a heavy stockpot, add beef spice paste and salam leaves, whole ox tongue and bring back to boil.
2. Reduce heat and simmer for approximately 3 hours or until tongue is cooked and very tender.
3. Plunge ox tongue into ice water and cool for 5 minutes. Peel skin off with a sharp knife.
4. Slice ox tongue in thin even slices and place in saucepan.
5. Fill up with beef stock and add all remaining ingredients. Bring to boil, reduce heat and simmer for 10 minutes.
6. Add potatoes and continue to simmer until potatoes are cooked.
7. Garnish with fried shallots.
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