Gulai Bagar Terong - braised beef with aubergine

Ingredients

• 750 gbeef shank
• 2onions
• 3 clovesgarlic
• 7red bird’s eye chillies
• 1/2red pepper
• 1/2 tbspground coriander
• 1 tspground cumin
• 2 cmginger
• 2 cmfresh turmeric
• 5cloves
• 1 piececinnamon
• 1 tspsalt
• 500 mlcoconut milk
• 2aubergines
• 1 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Finely slice the onions, garlic and red chillies. Cut the beef and red pepper into strips, and cube the aubergines. Pound or grind the ginger, turmeric, coriander and cumin into a paste.

2. 2

   Fry the aromatics

   Heat the oil in a wok and fry the onions and garlic for 3 minutes.

3. 3

   Simmer the curry

   Add all the remaining ingredients and simmer gently for 30–45 minutes, until the beef and aubergines are cooked.

What is Gulai Bagar Terong?

Gulai is a family of Indonesian dishes cooked with spices and a rich sauce, often made with coconut milk. Terong means aubergine, the vegetable that gives this version its name.

Here, beef shank and aubergine simmer together with ginger, turmeric, coriander, cumin, cloves and cinnamon. The gentle braise lets the spices flavour the coconut milk while the meat cooks until tender.

Nutrition and macros by portion

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

Beef shank provides most of the protein, while coconut milk and the tablespoon of oil contribute much of the fat; the onions, pepper and aubergine supply some carbohydrates. Serve with a modest portion of rice and extra vegetables to round out the plate.

The spice paste

Fresh aromatics: Pound or grind the ginger and turmeric with the coriander and cumin as directed. A fine paste disperses more evenly through the coconut milk than larger pieces.

Preparing the beef and aubergine

Beef strips: Cut the shank into strips so the pieces cook in the allotted simmering time. Keep the pieces similar in size for more even cooking.

Aubergine cubes: Cut the aubergines into cubes and add them with the other remaining ingredients. They should soften as they simmer alongside the beef.

The gentle simmer

Low heat: After frying the onions and garlic for 3 minutes, add the remaining ingredients and simmer gently for 30–45 minutes. A steady, slow simmer suits this braise better than a vigorous boil.

Checking when it is ready

Beef: The recipe gives a 30–45 minute cooking window; check that the beef is cooked before serving. If it needs longer, continue simmering until cooked.

Aubergine: The aubergine should be cooked through and tender. Handle it gently when serving so the cubes keep their shape where possible.

Serving the curry

Serve the beef and aubergine with rice to make a more substantial meal, or add a simple vegetable side. Spoon the coconut sauce over the accompaniments.

Recipe notes & tips

• Cut the beef into strips of similar thickness so the pieces cook more evenly.
• Use a gentle simmer rather than letting the coconut milk boil rapidly.
• Keep the aubergine cubes roughly even in size so they soften at a similar rate.
• Taste the sauce near the end of cooking and adjust the salt if needed.
• If the beef is not cooked after 45 minutes, continue simmering until it is.

Variations

• Adjust the heat: Use fewer red chillies for a milder curry.
• Use chicken: Substitute chicken pieces for the beef and check that they are cooked through.
• Add green beans: Simmer them with the other ingredients for a vegetable variation.
• Serve with rice: Add steamed rice alongside to soak up the coconut sauce.

Common mistakes to avoid

• Cutting uneven strips: Large pieces may take longer to cook; keep the beef strips similar in size.
• Boiling hard: A vigorous boil can make the sauce reduce too quickly; keep it at a gentle simmer.
• Adding unground spices: Whole pieces of ginger or turmeric will not blend into the sauce as evenly; pound them into a paste with the coriander and cumin.
• Stopping too soon: The stated time is a guide; continue simmering if the beef is not yet cooked.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, stirring carefully so the aubergine does not break up too much.

Frequently asked questions