Spicy Indonesian Beef and Young Jackfruit Stew

Title: Spicy Young Jackfruit with Beef Bones (Gulai Nangka Tulang Sapi)

Ingredients:

• 1/2 kg beef bones
• 1 kg young jackfruit (cut into cubes)
• 3 liters coconut milk (from 2 coconuts)
• 2 turmeric leaves
• 1 stalk lemongrass
• 6 kaffir lime leaves
• 3 bay leaves
• Salt to taste
• Sugar to taste
• 5 shallots (sliced)
• 1/4 kg cooking oil
• Spice Paste:
  • 100 grams ginger
  • 100 grams galangal
  • 2 turmeric roots
  • 2 tablespoons curry powder
  • 1/4 kg red chili peppers
  • 15 shallots
  • 5 garlic cloves

Instructions:

1. Prepare the Spice Paste: Blend all the spice paste ingredients, except for the red chili peppers, into a smooth paste.

2. Marinate the Beef Bones: Combine the spice paste with the beef bones. Let it marinate for about 15 minutes to allow the flavors to penetrate the meat.

3. Cook the Aromatics: Heat the cooking oil in a pan. Fry the sliced shallots until golden brown. Add the red chili paste and sauté until the oil begins to separate from the mixture. Then, add the turmeric leaves, bay leaves, lemongrass, and kaffir lime leaves. Stir briefly to combine.

4. Add the Marinated Beef Bones: Introduce the marinated beef bones to the pan. Cook for approximately 25 minutes, stirring occasionally to ensure even cooking.

5. Incorporate the Coconut Milk: Pour in the coconut milk, stirring continuously to prevent it from curdling. Allow it to reach a boil.

6. Add the Jackfruit: Once boiling, add the young jackfruit cubes along with salt and sugar to taste. Continue to cook until the jackfruit is tender.

7. Serve: Once everything is well-cooked and the flavors have melded together, serve the dish hot with steamed rice.

Enjoy the rich, spicy flavors of this traditional Indonesian dish, perfect for a hearty meal.