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
The recipe for beef and rib bone Gulai is a captivating blend of typical Indonesian spices with a rich coconut milk broth. Its simple cooking steps involve a profound spice blend, creating delicious flavors in the meat and bones. Through a slow cooking process, this Gulai yields an aromatic and tender dish ready to delight your taste buds with its rich traditional taste.
4
servings30
minutes2
hours300
kcal2
hours30
minutesKeep the screen of your device on
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
Directions
- 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.
TIPS
- Select Quality Ingredients: Ensure to choose lean beef for a tender and flavorful result. Also, opt for fresh beef ribs to achieve a rich broth.
- Fresh Spices: Use fresh spices if possible. This enhances the overall aroma and flavor of the Gulai.
- Note the Sautéing Process: Ensure the spice paste is sautéed until thoroughly fragrant and changes color. This brings out the distinctive aroma of the spices.
- 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.
- Check for Doneness: Periodically check the tenderness of the meat and bones. Ensure the beef is tender and the Gulai broth has thickened before serving.
- Adjust the Flavor: Always taste and adjust the Gulai’s flavor before turning off the heat. If needed, add a pinch of salt or sugar to achieve the desired taste.
- Keep for Tomorrow: Like many stewed dishes, Gulai tends to be more flavorful if stored overnight and served the next day after the spices have had more time to infuse.
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.
