The first step lies in the blend of spices consisting of shallots, garlic, candlenuts, turmeric, ginger, red chili, and other spices, creating the rich and unique flavor base for this dish. Then, the spice mix is sautéed until fragrant, creating an enticing aroma before the main ingredients, such as beef pieces and rib bones, are added to the pot.
As all the ingredients meld in the pot, instant coconut milk and water are poured in. Cooking over low heat allows the spices to infuse into the meat and bones, resulting in a deep-flavored gulai and thick, rich broth.
The end result is a tantalizing gulai dish, delivering the distinctive touch of traditional Indonesian cuisine. With every spoonful, this gulai takes the taste buds on a fulfilling journey, offering the authentic delight of each tender piece of beef and rib bone.
Beef and Ribs Gulai Recipe: A Classic Indonesian Delight
Ingredients
Main ingredients:
- 250 g beef
- 500 g beef ribs
Spice paste:
- 6 shallots
- 4 cloves garlic
- 4 candlenuts (roasted)
- 2 segments of turmeric
- 1 segment of ginger
- a pinch of nutmeg
- 4 large red chilies
- ½ tsp pepper
- 1 tsp coriander
Other seasonings:
- 2 bay leaves
- 2 stalks of lemongrass
- galangal
- kaffir lime leaves
- 1 sachet of instant coconut milk (65ml)
- 1 ½ tsp salt
- 2 tsp beef bouillon powder
- 30 g palm sugar
- star anise, cardamom, cinnamon
- 800 ml water
Instructions
- Prepare Spice Paste: Blend or grind shallots, garlic, roasted candlenuts, turmeric, ginger, nutmeg, large red chilies, pepper, and coriander using a blender or mortar and pestle.
- Preparation of Main Ingredients: Clean and cut the beef according to preference. Also, clean the beef ribs.
- Sauté Spice Paste: Sauté the spice paste with a little oil until fragrant and changes color.
- Add Other Seasonings: Add bay leaves, crushed lemongrass, crushed galangal, kaffir lime leaves, star anise, cardamom, cinnamon, salt, beef bouillon powder, and palm sugar to the sautéed spice paste. Mix well.
- Cook Beef and Ribs: Add the beef pieces and beef ribs into the spiced mixture. Stir until the spices seep into the meat and bones.
- Add Coconut Milk and Water: Pour in the instant coconut milk and water into the pot. Ensure all ingredients are submerged in the liquid.
- Cook over Low Heat: Simmer over low heat, stirring occasionally. Let it slowly boil to ensure the meat and bones become tender and the spices infuse.
- Check for Doneness: Check the tenderness of the meat and bones. Ensure the beef is tender and the Gulai broth has thickened.
- Serve: The beef and ribs Gulai is ready to be served! Enjoy it with warm rice or ketupat for a delightful eating experience.
Notes
Cooking over Low Heat: Once all ingredients are combined, let the Gulai simmer over low heat. Slow cooking allows the spices to fully infuse into the meat and bones.
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