Entree: Indonesia – Sumatra – Gulai Tunjang (Spicy Sumatran curry of slow-cooked beef tendon in coconut milk)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef tendon, trimmed and cut into 2 in (5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 6 shallots, peeled (about 4 oz / 115 g)
- 4 cloves garlic (about 0.9 oz / 25 g)
- 1½ in (4 cm) fresh turmeric root, peeled (about 0.7 oz / 20 g) or 1 tsp (3 g) ground turmeric
- 1½ in (4 cm) fresh ginger, peeled (about 0.9 oz / 25 g)
- 1½ in (4 cm) galangal, peeled (about 0.9 oz / 25 g)
- 6 dried red chilies, seeded and soaked (about 0.9 oz / 25 g) or 2–3 tbsp (30–45 g) dried chili paste
- 2 candlenuts (or 2 tbsp / 18 g macadamia nuts) crushed
- 2 tbsp (30 g) coriander seeds, toasted and ground
- 1 tsp (5 g) ground cumin
- 2 stalks lemongrass, white part only, bruised (about 1.5 oz / 45 g)
- 3 kaffir lime leaves, torn (about 0.1 oz / 3 g)
- 2 bay leaves (Indonesian daun salam if available)
- 1 tbsp (15 ml) tamarind paste dissolved in 2 tbsp (30 ml) warm water
- 1 tbsp (15 g) palm sugar or packed brown sugar
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (4 g) white pepper
- 13.5 fl oz (400 ml) thick coconut milk (about 1 can)
- 1 cup (240 ml) water or beef stock, more as needed
- 2 tbsp (30 ml) lime juice (optional, to brighten at the end)
- Fresh cilantro or sliced scallions and fried shallots for garnish

Instructions

1. Place beef tendon in a large pot and cover with water. Bring to a boil, reduce heat, and simmer 1½–2 hours until just tender; alternatively pressure-cook 45–60 minutes. Reserve 1 cup (240 ml) of the cooking liquid and drain tendons; set aside.
2. While tendons cook, prepare the spice paste. In a blender or mortar and pestle combine shallots, garlic, turmeric, ginger, galangal, soaked chilies, candlenuts, toasted coriander, and ground cumin with 2–3 tbsp (30–45 ml) of the reserved tendon liquid or water. Blend to a smooth paste.
3. Heat vegetable oil in a wide, heavy-bottomed pot over medium heat. Fry the spice paste until fragrant and the oil separates, about 5–7 minutes, stirring to prevent sticking.
4. Add bruised lemongrass, kaffir lime leaves, and bay leaves; cook 2 minutes until aromatic.
5. Stir in tamarind water, palm sugar, salt, and white pepper. Add the par-cooked tendon pieces and toss to coat in the paste for 2–3 minutes.
6. Pour in the coconut milk and 1 cup (240 ml) water or reserved tendon cooking liquid. Bring to a gentle simmer, reduce heat to low, and cook uncovered 45–60 minutes, stirring occasionally, until tendons are very soft and sauce is thickened. Add more water or stock if sauce reduces too far.
7. Taste and adjust seasoning with salt, sugar, or lime juice as needed. Remove lemongrass stalks and bay leaves before serving.
8. Serve hot garnished with fried shallots and sliced scallions alongside steamed rice.