Daging Masak Hitam | Malaysian Blackened Beef Stew (stovetop and pressure cooker)

Quick linguistic lesson:

Daging = Beef

Masak = Cooked

Hitam = Black

What is Daging Masak Hitam?

Literally translated as “black cooked beef,” this Malay dish features tender beef slices simmered in a deeply flavorful sauce made from kicap manis or dark sweet soy sauce, a blend of spices, and aromatics. The result is a luscious, dark stew that’s both savoury and slightly sweet.

Why You’ll Love This Recipe

• Rich and Aromatic: The combination of spices and dark soy sauce creates an incredibly aromatic and savoury dish.
• Tender Beef: Slow-cooked to perfection, the beef becomes melt-in-your-mouth tender.
• Flavourful: Each bite is packed with deep, complex flavors that linger on your taste buds.
• Perfect for Special Occasions: This dish is a showstopper, ideal for impressing guests at any gathering.
• Simple: For such an in-depth flavour, this dish is so surprisingly easy to make and accomplish with minimal ingredients!

Key Ingredients for Daging Masak Hitam

1. Beef: The star of the dish, usually brisket or chuck, is known for its ability to become tender when slow-cooked.
2. Dark Sweet Soy Sauce (kicap manis): The main key ingredient that adds depth and colour to the dish. This is not to be confused with Chinese dark soy sauce, which is a lot thicker, darker, and not as sweet as kicap manis.
3. Dark Soy Sauce: I always have dark soy sauce in the pantry, so I love adding a couple of tablespoons of this to give the Daging Masak Kicap an extra depth of colour and flavour! Optional, and yes, you can also use it in place of kicap manis if this is all you have with no issues.
4. Spices: Coriander and cumin infuses the beef with an aromatic punch, alongside the usual culprits of cinnamon, star anise, cloves, and cardamom!
5. Aromatics: Garlic, ginger, and shallots to build the base flavour, while dried chili paste will add heat and additional richness to the dish. My mother would say this is mandatory, but feel free to omit if you want a heat-free dish! For instructions on how to make my aromatics pastes, Do not skimp on onion paste! Be generous with the onions for a truly creamy gravy with depth.
6. Lemongrass: Bruised lemongrass will add aroma to the dish. See this post on how to bruise lemongrass (search and link “how to prepare lemongrass”).
7. Sugar: Typically palm sugar, which adds a slight sweetness and balances the flavours. You can also use brown sugar or regular sugar in a pinch.
8. Tamarind Paste: For a subtle tanginess that elevates the dish.

If you do not have aromatics paste ready on hand, then simply blend together these ingredients for the aromatics paste:

• 1 whole onion, roughly chopped
• 4 cloves garlic
• 1 inch ginger, roughly chopped
• 4-5 dried chilies, soaked in hot water until soft and rehydrated (see this post for more information on this)
• 1/4 water
• Add all of the ingredients to a blender and blend to a smooth puree.

Key Equipment for Making Daging Masak Hitam

Ever since I got my Instant Pot, it has been a total game-changer in my daily meals. Easy comforting stews in just 30 minutes? Yes please! For reference, the model I’m using is the Instant Pot RIO:

Get your Instant Pot here:

• Instant Pot RIO, 7-in-1 Electric Multi-Cooker

Just for my Singapore readers, Instant Pot has a special offer for you when you purchase direct from their website! Get 10% off your purchase when you use code:

NOMADETTEATSINSTANT10

Terms:

• voucher name: NOMADETTEATSINSTANT10
• discount 10% min. spend: 250 SGD
• no voucher limit
• valid until September 2024

Enjoy!

If you don’t have an Instant Pot, don’t worry about it – in this post I detail how to make this over the stovetop. Spoiler alert: except for the longer cook time, the steps are simple and exactly the same!

I recommend using a Dutch oven or heavy-bottomed pot for those who prefer the traditional stovetop method. These sturdy pots provide even heat distribution, allowing the beef to simmer gently and develop its full flavour profile over time.

Key Steps to Making Daging Masak Hitam (2 ways!)

1. Stovetop Version

1. Prepare the Ingredients and Marinate the Beef

• Slice the beef against the grain to about 1/2-inch slices. The thinner pieces will allow the beef to tenderise much quicker!
• In a bowl, combine the beef slices with kecap manis, dark soy sauce, freshly ground coriander, freshly ground cumin, and salt. Mix well and let it marinate while you prepare the other ingredients or for about 30 minutes. Overnight marination is always best.
• If you do not have the aromatics pastes ready, blend onions, garlic, ginger, rehydrated dried chillies with a splash of water for easier blending until you get a smooth paste.
• Prepare lemongrass by bruising it. Remove the hard outer layer, and cut off the top and bottom root portion. With a pestle or the back of the knife, give the stem a few quick whacks until it splits and the fragrance releases.

2. Temper the Spices

• Heat a large heavy-bottomed pot or Dutch oven over medium heat and add the vegetable oil.
• Once hot, add the bruised lemongrass, cinnamon stick, star anise, cloves, and cardamom pods. Sauté for 1-2 minutes until the spices release their aroma.

3. Add the Aromatics

• Add the aromatics paste. Sauté until fragrant, about 3-5 minutes.

4. Add the Beef

• Add the marinated beef to the pot. If there is any leftover sauce in the marinating bowl, add it all in!
• Add kecap manis (dark sweet soy sauce), water, tamarind paste, and water to the pot. Make sure to top up with enough water to submerge the beef. Stir well to combine.

5. Simmer

• Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it stew for 1 to 1.5 hours, or until the beef is tender and the sauce has thickened. Return every 15 minutes or so to stir occasionally to prevent sticking and ensure even cooking. If the liquid has evaporated too much before the beef has tenderised, pour in water.
• Once beef is tender and sauce has thickened to desired consistency, the dish is done!

2. Instant Pot Version

1. Prepare the Ingredients and Marinate the Beef

• Start by slicing beef into 1-inch chunks. Do not slice too thin as the beef will shrink further as it cooks.
• In a bowl, combine the beef chunks with kecap manis, dark soy sauce, freshly ground coriander, freshly ground cumin, and salt. Mix well and let it marinate while you prepare the other ingredients or for about 30 minutes. Overnight marination is always best.

• If you do not have the aromatics pastes ready, blend onions, garlic, ginger, rehydrated dried chillies with a splash of water for easier blending until you get a smooth paste.
• Prepare lemongrass by bruising it. Remove the hard outer layer, and cut off the top and bottom root portion. With a pestle or the back of the knife, give the stem a few quick whacks until it splits and the fragrance releases.

2. Prepare the Instant Pot – Sauté

• Set the Instant Pot to the Sauté function on Medium and add the vegetable oil.
• Once hot, add the bruised lemongrass, cinnamon stick, star anise, cloves, and cardamom pods. Sauté for 1-2 minutes until the spices release their aroma.

3. Add the Aromatics

• Add the aromatics paste. Sauté until fragrant, about 3-5 minutes.

4. Add the Beef

• Add the marinated beef to the pot. If there is any leftover sauce in the marinating bowl, add it all in!
• Add kecap manis (dark sweet soy sauce), water, tamarind paste, and water to the pot. Stir well to combine.

5. Pressure Cook!

• Close the lid and set the Instant Pot to High Pressure for 30 minutes.
• Once the cooking time is up, allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.

5. Thicken the Sauce (optional)

• If the sauce is too thin, set the Instant Pot to Sauté and cook for an additional 5-10 minutes, stirring occasionally, until the sauce thickens to your desired consistency. I usually skip this step since I like my Daging Masak Hitam with some sauce – drizzled over rice, it’s perfection!

How to Serve

Serve your Instant Pot Daging Masak Hitam hot, garnished with fresh cilantro.

This pairs perfectly with steamed white rice!

Storing and Reheating Instructions

Storing

Let the Daging Masak Hitam cool, then transfer to an airtight container and refrigerate for up to 3 days.

Freezing

This dish is perfect for freezing! For longer storage, place the stew in a freezer-safe container and freeze for up to 3 months.

Reheating

Reheat on the stovetop over low heat, adding a splash of water if needed to loosen the sauce. Once bubbling and heated through, the dish is ready.

You can also reheat in the microwave; add a splash of water and give a quick stir to loosen the sauce.

Tips and Tricks

• Cut of Beef: Brisket or chuck works best for tenderness when pressure cooked. The same cut of beef can be used for this stovetop recipe, but you can replace with stir fry beef or a more tender cut of beef.
• Don’t Skimp on Onions: Onions not only add such a lovely depth of flavour when cooked for a long time, it will give the gravy such a decadent richness.
• Flavour Boost: Marinate the beef overnight if you have the time for even more flavor.
• Adjust Sweetness: Taste the sauce after cooking and adjust the sweetness with more sugar if needed. There is no additional sugar in this recipe becaue I don’t find the need to! I find the slight sweetness from the kicap manis perfect for this dish, so I don’t need to add sugar.
• Consistent Thickness: If the sauce is too thin after pressure cooking, reduce it using the Sauté function.

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