Minced Beef Gulai (Gulai Cincang)

Minced Beef Gulai (Gulai Cincang) is a classic Minangkabau dish made with minced beef in a thick, spicy coconut milk gravy. Unlike rendang, Minced Beef Gulai has more gravy and a coarsely minced meat texture, making it quicker to cook and easier to eat. This dish is often a choice for traditional events and holidays.

Difficulty Level: Medium
Preparation Time: 30 minutes
Cooking Time: 2 - 2.5 hours
Servings: For 6 - 8 people

Required Ingredients

A. Main Ingredients:

  • 1 kg beef (choose a cut with some marbling like shank)

  • 1.5 liters of coconut milk from 2 mature coconuts

  • 3 lemongrass stalks, bruised

  • 4 kaffir lime leaves

  • 2 turmeric leaves, tied into a knot

  • 4 bay leaves

  • 2 pieces of asam kandis

  • 2 tsp salt (to taste)

  • 1 tsp shaved palm sugar

B. Spice Paste:

  • 15 shallots

  • 8 cloves garlic

  • 10 red curly chilies

  • 5 red bird's eye chilies (optional)

  • 4 cm turmeric, lightly roasted

  • 3 cm ginger

  • 4 cm galangal

  • 5 candlenuts, toasted

  • 2 tsp coriander seeds

  • 1 tsp cumin seeds

  • ½ nutmeg

Equipment Needed:

  • Heavy steel wok or pot

  • Cutting board and sharp knife

  • Blender or mortar and pestle

  • Wooden spatula

  • Large bowl

Tutorial & Step-by-Step Cooking Instructions

Step 1: Preparing the Meat

  1. Cut and Mince the Meat:

    • Cut the beef into small cubes (± 2x2 cm)

    • Coarsely mince the beef using a sharp knife

    • Tip: Cut against the grain for more tender results

Step 2: Preparing the Spices

  1. Grind the Spices:

    • Blend all spice paste ingredients until very smooth

    • Add a little oil if needed to facilitate the process

Step 3: Cooking Process

  1. Sauté the Spices:

    • Heat 5 tbsp oil in a wok

    • Sauté the ground spices with lemongrass, kaffir lime leaves, turmeric leaves, and bay leaves

    • Sauté over medium heat until fragrant and cooked (± 10 minutes)

  2. Cook the Meat:

    • Add the minced beef to the sautéed spices

    • Stir well until all meat is coated with spices

    • Cook for 5 minutes until the meat changes color

  3. Add Coconut Milk:

    • Pour in the thin coconut milk gradually while stirring

    • Add asam kandis, salt, and palm sugar

    • Cook over low heat while stirring occasionally

Step 4: Final Stage

  1. Cook Until Done:

    • Cook for 1.5 - 2 hours over low heat

    • Stir occasionally to prevent sticking

    • Add thick coconut milk at the end of cooking

  2. Adjust Seasoning:

    • Test the meat for doneness and adjust seasoning

    • The gravy should be thick and oily

    • The meat should be tender and infused with spices

Step 5: Serving

  1. Serve Hot:

    • Transfer to a serving plate

    • Sprinkle with fried shallots (optional)

    • Serve with warm white rice

Tips & Important Notes:

  • Meat Selection: Use meat with some fat for more tender results

  • Mincing Technique: Don't mince too finely to maintain texture

  • Low Heat: The key to tenderness is long cooking over low heat

  • Stirring: Stir periodically to prevent burning

  • Storage: Can be stored 3-4 days in the refrigerator

Variations:

  • Can add beef offal like lungs or liver

  • Add potatoes for variation

  • For a spicier version, add whole bird's eye chilies

By following this recipe, you will get an authentic Minced Beef Gulai with tender meat and spice-rich gravy. Happy cooking!

 

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