Savory Indonesian Beef Liver Stew with Creamy Coconut Sauce

Gulai Padang Ati Sapi: A Rich and Flavorful Indonesian Beef Liver Stew

Indulge in the vibrant flavors of Indonesia with Gulai Padang Ati Sapi, a hearty and aromatic beef liver stew from the Padang region. This traditional dish is known for its creamy coconut milk base, fragrant spices, and tender pieces of beef liver. Perfect for a comforting meal or special occasion, this recipe will transport your taste buds to the heart of Indonesian cuisine.

Ingredients:

• 1 kg beef liver, cut into pieces
• Water, as needed
• 2 tablespoons vinegar
• 1 liter coconut milk
• For the spice paste:
  • 4 cloves garlic
  • 8 shallots
  • 10 green or red chilies (I used green chilies for a milder heat)
  • 3 cm ginger
  • 3 cm turmeric
  • 3 candlenuts
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 cm galangal
  • 1 stalk lemongrass
• 3 kaffir lime leaves
• 3 bay leaves
• Salt and sugar, to taste
• Cooking oil, as needed

Instructions:

1. Prepare the Beef Liver: Begin by soaking the beef liver in water with vinegar for 10 minutes. This step helps to remove any strong flavors and tenderizes the liver. After soaking, rinse the liver pieces thoroughly to ensure they are clean.

2. Cook the Liver: Place the liver in a pot, cover with water, and cook over low heat. Add the bay leaves and 2 tablespoons of vinegar to the pot. Simmer until the liver is cooked through. Once done, remove the liver from the pot, drain, and set aside.

3. Prepare the Spice Paste: While the liver is cooking, prepare the spice paste. In a blender or food processor, combine garlic, shallots, chilies, ginger, turmeric, candlenuts, coriander seeds, cumin seeds, galangal, and lemongrass. Blend until you have a smooth paste.

4. Cook the Spice Paste: Heat a sufficient amount of cooking oil in a large pan or wok. Add the spice paste and sauté until fragrant and the oil starts to separate from the paste.

5. Combine Ingredients: Add the kaffir lime leaves and bay leaves to the pan with the spice paste. Pour in the coconut milk and bring to a gentle boil, stirring continuously to prevent the coconut milk from curdling.

6. Add the Liver: Incorporate the cooked liver into the coconut milk mixture. Simmer until the sauce thickens and the liver is well-coated with the rich, spicy sauce.

7. Season to Taste: Season with salt and sugar according to your taste preferences. Adjust the seasoning as needed to balance the flavors.

8. Serve: Once the sauce has thickened and the liver is tender, remove from heat. Serve hot with steamed rice or traditional Indonesian accompaniments.

This Gulai Padang Ati Sapi is a delicious and satisfying dish that embodies the bold and complex flavors of Indonesian cuisine. Enjoy the rich, creamy texture of the coconut milk combined with the aromatic spice blend and tender beef liver. Perfect for a family dinner or a special gathering, this recipe is sure to impress and delight.