Indonesian Beef Shank Curry (Gulai Tetelan Sapi)
Ingredients:
- 500 grams beef shank, cut into pieces
- 1 lemongrass, bruised
- 3 bay leaves
- 4 kaffir lime leaves
- 3 cloves
- 2 tablespoons tamarind juice (from soaking 3 pieces of tamarind in hot water)
- 1.5 liters coconut milk (or 1300 ml water + 200 ml coconut cream)
- Salt and sugar to taste
Spice Paste:
- 10 curly red chilies
- 8 shallots
- 4 large cloves of garlic
- 4 candlenuts
- 3 cm turmeric
- 4 cm ginger
- 4 cm galangal
- 1 tablespoon coriander powder
- 1 teaspoon ground pepper
Instructions:
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Prepare the Spice Paste: Grind the red chilies, shallots, garlic, candlenuts, turmeric, ginger, galangal, coriander powder, and ground pepper into a smooth paste using a food processor or mortar and pestle.
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Sauté the Spice Paste: Heat some cooking oil in a large pot over medium heat. Add the spice paste, lemongrass, bay leaves, kaffir lime leaves, and cloves. Sauté until fragrant.
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Cook the Beef: Add the beef shank pieces to the pot. Stir well to coat them with the spice paste.
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Add Coconut Milk: Pour in the coconut milk. Stir occasionally to prevent the coconut milk from separating. Bring to a boil, then reduce the heat to a simmer.
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Add Tamarind Juice: Once the curry is simmering, add the tamarind juice. Continue cooking until the beef is tender and the curry sauce has thickened to your desired consistency.
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Seasoning: Season with salt and sugar according to your taste. Adjust the seasoning if needed.
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Serve: Garnish with fried shallots, if available. Serve hot with steamed rice.
This Indonesian Beef Shank Curry (Gulai Tetelan Sapi) is rich in flavors from a blend of aromatic spices and coconut milk, perfect for warming up your dining experience with its hearty and savory profile. Enjoy the tender beef infused with the fragrant curry sauce, a delightful addition to any mealtime occasion.
