Long-Cooked Beef with Compressed Rice

Name: Long-Cooked Beef with Compressed Rice (Gulai Daging)
Prep time: 1 h
Cook time: 1 h 50 min
Total time: 2 h 50 min
Yield: For 10–12 people
Cuisine: Indonesia
Ingredients: 450 g/1 lb small new potatoes, scraped and washed; 450 g/1 lb French beans, topped and tailed and cut in halves; 570 ml/1 pint/2½ cups thick coconut milk; More salt to taste; 2 tbsp water; ½ tsp salt; 8 candle nuts or 12 blanched almonds; 2 tbsp peanut oil; 1 stalk fresh lemon grass, washed and cut into 2 or 3 pieces; 1.7 litres/3 pinch/7½ cups beef stock; 2 kaffir lime leaves or bay leaves; 2 kaffir lime leaves or bay leaves; 1 tsp ground cumin; 2 tsp ground coriander; 8 candle nuts or 12 blanched almonds; 1 tsp ground turmeric; 1 large onion, chopped; 1 oxtail; 1-3 red chillies, de-seeded and chopped; 2 cloves garlic, chopped; 1 kg/2 lb 3 oz flank or skirt steak; 1 kg/2 lb 3 oz boned brisket

Gulai Daging

Preparation info

For
10–12
people

Difficulty
Medium
Ready in
3 hr

Appears in

The Rice Book

By Sri Owen

Published 1993

About

For a long period of cooking, cuts of beef with plenty of flavour are needed. The choice here is among brisket, skirt and flank, with some oxtail, or a combination of these. They are not expensive to buy, but they take time to prepare. All the fat from the brisket has to be trimmed off and discarded, and sinews cut from the flank and skirt, and the bones from the oxtail. Ask your butcher to give you the bones from the brisket; with the tail bones, these will make plenty of good stock.

Ingredients

Asia
Indonesia
South East Asia
Spicy

Ingredients

Method