Gulai Bagar - braised beef with spices

Ingredients

• 750 gbeef shank
• 2onions
• 3 clovesgarlic
• 7red bird’s eye chillies
• ½red bell pepper
• ½ tbspground coriander
• 1 tspground cumin
• 2 cmginger
• 2 cmturmeric
• 5cloves
• 1 piececinnamon
• 1 tspsalt
• 500 mlcoconut milk
• 500 gpotatoes
• 1 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Finely slice the onions, garlic and bird’s eye chillies. Cut the beef and red bell pepper into strips, then dice the potatoes. Pound or grind the ginger, turmeric, coriander and cumin into a paste.

2. 2

   Simmer the gulai

   Heat the oil in a wok and fry the onions and garlic for 3 minutes. Add all the remaining ingredients and simmer gently for 30–45 minutes, until the beef and potatoes are cooked.

What is Gulai Bagar?

Gulai is a family of Indonesian curries and stews, commonly made with a fragrant spice mixture and coconut milk. Gulai Bagar here is a braise of beef, potatoes and chillies, cooked together until tender.

The recipe keeps the preparation straightforward: fresh aromatics are sliced, ginger and turmeric are pounded with ground spices, and everything simmers in one wok. That gives the meat and potatoes time to take on the flavour of the coconut milk and spices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while coconut milk and oil contribute much of the fat. Beef supplies the protein. Serve a moderate portion with vegetables or salad to add freshness and balance the rich sauce.

Building the spice base

Fresh aromatics: slice the onions and garlic finely so they soften quickly in the oil. The chillies and red pepper bring heat and sweetness to the braise.

Ground paste: pound the ginger, turmeric, coriander and cumin together before cooking. A fairly even paste helps distribute their flavour through the coconut milk.

Choosing the beef and potatoes

Beef shank: this cut suits a slow simmer, which gives it time to become tender. Cut it into strips as directed so the pieces cook alongside the other ingredients.

Potatoes: cut them into cubes of similar size so they cook at roughly the same rate. Check a piece for tenderness before serving.

Getting the simmer right

Gentle heat: after adding the ingredients, keep the wok at a slow simmer rather than a vigorous boil. Stir from time to time so the contents cook evenly.

Doneness: the recipe gives a 30–45 minute simmer. The beef should be cooked and the potatoes tender; if either needs longer, continue simmering gently.

Serving the curry

Serve the gulai hot, making sure each portion includes beef, potatoes and plenty of the coconut-spice sauce. Steamed rice is a natural accompaniment and helps make a balanced plate.

For a fresh contrast, pair it with a simple salad or lightly cooked vegetables. Their freshness offsets the richness of the coconut milk.

Adjusting the heat

The seven bird’s eye chillies give the dish a noticeable chilli presence. For a milder result, remove their seeds before slicing, while keeping the listed quantity.

For more heat at the table, serve sliced chilli separately rather than changing the amount in the shared pot.

Recipe notes & tips

• Cut the beef and potatoes into evenly sized pieces so they cook at a similar pace.
• Pound the ginger and turmeric thoroughly to make a more even spice paste.
• Keep the curry at a gentle simmer rather than letting it boil hard.
• Stir occasionally to help prevent ingredients catching on the base of the wok.
• Taste the potatoes and beef near the end of the stated cooking time to check they are cooked through.

Variations

• Milder chilli: remove the seeds from the bird’s eye chillies before slicing.
• Extra vegetables: add sliced vegetables that can cook through during the simmer.
• Rice accompaniment: serve with steamed rice to soak up the coconut-spice sauce.
• Fresh finish: add a squeeze of lime at the table for a sharper contrast.
• More aromatic: add a little extra sliced ginger while keeping the original spice paste.

Common mistakes to avoid

• Boiling too hard: the sauce can reduce quickly; keep it at a gentle simmer.
• Uneven potato cubes: some may stay firm while others soften; cut them to similar sizes.
• Large beef strips: they may need longer to become tender; slice the meat as directed.
• Skipping the spice paste: unevenly pounded pieces can distribute less evenly; grind the ginger and turmeric with the ground spices.
• Stopping by the clock alone: check that both the meat and potatoes are cooked before serving.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan until piping hot, stirring occasionally; add a small splash of water if the sauce has thickened.

Frequently asked questions