Gulai Sapi Padang - Padang Style Beef Curry
- 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
- 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.
- Heat the oil and sauté spice paste, asam kandis, lemongrass, cardamom, star anise, and cinnamon stick until fragrant, about 3 minutes.
- Pour the reserved beef stock into the pot and bring to a boil.
- Pour the coconut milk and bring to a boil.
- 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.
- (*) Asam kandis can be substituted with asam gelugor (same amount) or tamarind (about 10 gram).
Another great recipe by https://dailycookingquest.com.