Indonesian Beef Head Curry (Gulai Kepala Sapi) Recipe

Gulai Kepala Sapi: An Indonesian Beef Head Curry Recipe

Ingredients:

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

• 700 grams beef head (thoroughly cleaned and chopped)
• 3 tablespoons cooking oil
• 3 cardamom pods
• 3 cloves
• 4 cm cinnamon stick
• 5 cm galangal (sliced thinly and smashed)
• 2 stalks lemongrass (bruised)
• 4 kaffir lime leaves
• 1 liter coconut milk (from 3/4 coconut)
• 1 teaspoon tamarind water
• Salt and sugar (to taste)

For the Spice Paste:

• 5 red chilies
• 10 shallots
• 4 garlic cloves
• 4 candlenuts (toasted)
• 2 cm ginger
• 2 cm turmeric (roasted or fried)
• 2 tablespoons coriander seeds (toasted)
• 1 teaspoon cumin seeds (toasted)
• 1/2 tablespoon black pepper (toasted)
• 1/4 teaspoon fennel seeds

Instructions:

1. Prepare the Beef Head:

   • Bring a large pot of water to a boil. Add the beef head pieces and blanch for about 10 minutes. Drain and rinse the meat thoroughly.
   • Return the beef head to the pot, cover with fresh water, and cook until it is halfway tender. For a quicker method, use a pressure cooker for about 15 minutes. Once tender, cut the meat into pieces according to your preference. Set aside.

2. Cook the Spice Paste:

   • In a blender or food processor, combine the red chilies, shallots, garlic, toasted candlenuts, ginger, turmeric, coriander seeds, cumin seeds, black pepper, and fennel seeds. Blend into a smooth paste.

3. Prepare the Curry:

   • Heat the cooking oil in a large pan over medium heat. Add the spice paste and sauté until it is fragrant and cooked through.
   • Add the cardamom pods, cloves, cinnamon stick, galangal slices, and bruised lemongrass to the pan. Stir to combine.

4. Combine and Simmer:

   • Transfer the cooked spice paste and spices into the pot with the beef head pieces. Stir to coat the meat evenly with the paste.
   • Add the kaffir lime leaves and enough water to cover the meat. Bring to a boil, then reduce the heat and simmer until the meat is fully tender. If the liquid reduces too much, add hot water as needed.

5. Finish the Dish:

   • Pour in the coconut milk and tamarind water. Stir well and continue to cook until the curry reaches a boil and the coconut milk starts to separate and become oily.
   • Season with salt and sugar to taste. Adjust the seasoning as needed.

6. Serve:

   • Serve your Gulai Kepala Sapi hot with steamed rice, sambal (chili sauce), and pickles. Enjoy the rich and aromatic flavors of this traditional Indonesian beef head curry.

This Gulai Kepala Sapi recipe promises a delightful experience of Indonesian cuisine, showcasing the complexity and depth of flavors in a comforting beef head curry.