Gulai Sapi Padang - Padang Style Beef Curry

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Beef

Prep Time: 30 mins

Cook Time: 2 hours

Total Time: 2 hours 30 mins

Serves: 4

Ingredients

• 500 gram beef shank or chuck (Indonesian: daging sengkel atau sandung lamur)
• 1 liter water
• 3 tablespoon oil
• 3 bay leaves (Indonesian: daun salam)
• 2 asam kandis (*)
• 2 lemongrass (Indonesian: sereh), bruised and knotted
• 2 cardamom pods (Indonesian: kapulaga)
• 1 star anise (Indonesian: bunga pekak/bunga lawang)
• 1 inch cinnamon stick (Indonesian: kayu manis)
• 200 ml thick coconut milk (Indonesian: santan kental)
• Grind the following into a spice paste
• 10 shallots (Indonesian: bawang merah)
• 10 red chilies (Indonesian: cabe merah keriting), about 100 gram
• 6 cloves garlic (Indonesian: bawang putih)
• 1 inch ginger (Indonesian: jahe)
• 1 inch galangal (Indonesian: lengkuas)
• 1 inch turmeric (Indonesian: kunyit)
• 1/2 teaspoon ground white pepper (Indonesian: merica)
• 1/2 teaspoon ground nutmeg (Indonesian: pala)
• 1/2 teaspoon coriander seeds (Indonesian: ketumbar)
• 1/4 teaspoon cumin seeds (Indonesian: jinten)
• 2 teaspoon salt
• 1 teaspoon sugar

Instructions

1. Place beef and water in a pot and bring to a boil. Reduce heat and simmer until the meat is tender, about 1 hour. Remove the beef and cut into 1 inch cubes. Reserve the beef stock.
2. Heat the oil and sauté spice paste, asam kandis, lemongrass, cardamom, star anise, and cinnamon stick until fragrant, about 3 minutes.
3. Pour the reserved beef stock into the pot and bring to a boil.
4. Pour the coconut milk and bring to a boil.
5. Return the beef into the pot, reduce heat and simmer until the liquid is slightly reduced and thickened and, about 30 minutes to 1 hour. Turn off heat and serve immediately with steamed white rice.

Notes

• (*) Asam kandis can be substituted with asam gelugor (same amount) or tamarind (about 10 gram).