Gulai Daging Sapi Mooo
Ingredients:
- 1 kg beef, boiled and cut into cubes
- 200 ml beef broth
- 200 ml thick coconut milk
Spice Paste:
- 5 red chilies
- 8 shallots
- 7 garlic cloves
- 1 tsp pepper
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 piece turmeric (about 1 inch)
- 1 stalk lemongrass, bruised
- 1 piece galangal (about 1 inch), bruised
- 1 piece ginger (about 1 inch), bruised
- 2 kaffir lime leaves
- 2 bay leaves
- 4 cardamom pods
- 5 cloves
- 4 cm cinnamon stick
- 3 star anise
- 2 tbsp oil for sautéing
Instructions:
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Sauté the Spice Paste and Spices: Heat the oil in a large pan over medium heat. Add the spice paste ingredients (red chilies, shallots, garlic, pepper, coriander seeds, cumin seeds, turmeric) and blend them into a fine paste. Sauté the spice paste along with the bruised lemongrass, galangal, ginger, kaffir lime leaves, bay leaves, cardamom pods, cloves, cinnamon stick, and star anise until fragrant.
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Add the Beef: Add the cubed beef into the pan. Stir well to coat the beef with the spice mixture. Pour in the beef broth, stirring to combine. Let it simmer, allowing the flavors to meld and the beef to absorb the spices.
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Incorporate the Coconut Milk: Once the beef is well-infused with the spices, add the thick coconut milk. Season with salt to taste and, if desired, a pinch of seasoning powder for extra flavor. Continue to simmer, stirring occasionally to prevent the coconut milk from curdling.
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Final Adjustments: Taste and adjust the seasoning if necessary. Allow the dish to cook until the beef is tender and the flavors are well blended, and the sauce has thickened to your liking.
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Serve: Your Gulai Daging Sapi Mooo is now ready to be served. Enjoy this rich, flavorful Indonesian beef curry with a side of steamed rice or your favorite accompaniments.
Tips for Perfect Gulai Daging Sapi:
- Beef Choice: Opt for cuts like brisket or chuck that become tender with slow cooking.
- Coconut Milk: Use fresh coconut milk for the best flavor, but canned coconut milk works in a pinch.
- Spice Paste: For a smoother paste, grind the spices in a mortar and pestle or a blender.
- Simmering: Slow simmering ensures the beef absorbs the spices and becomes tender. Avoid boiling to prevent toughening the meat.
- Stirring: Stir the curry occasionally to prevent the coconut milk from separating and to ensure even cooking.
This delightful dish encapsulates the rich, aromatic essence of Indonesian cuisine, offering a comforting and savory experience with every bite. Enjoy your culinary journey with this traditional Gulai Daging Sapi recipe!
