Entree: Indonesia – Padang / Minangkabau – Gulai Tunjang (Spicy Minangkabau-style beef tendon curry simmered in rich coconut gravy)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

- 1 lb (454 g) beef tendon, trimmed and cut into 1–2 inch (2.5–5 cm) pieces
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water or beef broth
- 3 tbsp (45 ml) cooking oil (vegetable or palm oil)
- 6 shallots, peeled
- 4 cloves garlic
- 4 red chilies (or 2 red chilies and 2 bird’s eye chilies for extra heat)
- 2 candlenuts (or 2 tbsp (30 g) macadamia/nut substitute)
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- 1 tsp (5 ml) ground turmeric or 1 tbsp (15 g) fresh grated turmeric
- 1 inch (2.5 cm) piece galangal or ginger, peeled
- 2 stalks lemongrass, white part only, bruised
- 3 kaffir lime leaves or 1 bay leaf
- 1 tbsp (15 ml) tamarind juice or 1 tsp (5 g) tamarind paste
- 1 tsp (5 g) palm sugar or brown sugar
- Salt to taste
- 2 tbsp (30 ml) fried shallots for garnish (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or kaffir lime leaves, for garnish (optional)

Instructions

1. Blanch the tendon: Place the beef tendon in a pot of boiling water and blanch 5 minutes to remove impurities. Drain, rinse under cold water, and discard the blanching water.
2. Simmer tender: Return the tendon to a clean pot, add 1 cup (240 ml) water or broth, bring to a simmer, cover, and cook gently until just tender, about 1.5–2 hours (or pressure cook 45–60 minutes). Drain and set aside, reserving about 1 cup (240 ml) of the cooking liquid.
3. Prepare spice paste: In a blender or mortar and pestle, combine shallots, garlic, red chilies, candlenuts, galangal, ground turmeric (if using fresh, add here), ground coriander, and ground cumin with 1–2 tbsp (15–30 ml) water and blend to a smooth paste.
4. Sauté paste: Heat 3 tbsp (45 ml) cooking oil in a heavy pot over medium heat. Fry the spice paste, stirring, until fragrant and oil separates, 5–7 minutes. Add bruised lemongrass and kaffir lime leaves and fry 1 minute more.
5. Build the gulai: Add the par-cooked tendon to the pot, pour in coconut milk and the reserved 1 cup (240 ml) cooking liquid (or additional water/broth to reach desired sauce volume). Stir in tamarind juice and palm sugar.
6. Simmer until tender and flavorful: Bring to a gentle simmer, reduce heat to low, and cook uncovered or partially covered, stirring occasionally, until tendon is very tender and sauce has thickened and aromatic, 1–2 hours. Adjust seasoning with salt and more sugar or tamarind as needed.
7. Finish and serve: Remove lemongrass stalks. Serve Gulai Tunjang hot with steamed rice, garnished with fried shallots and chopped cilantro or thinly sliced kaffir lime leaves.