Entree: Indonesia – Padang / Minangkabau – Gulai Otak (Rich Minangkabau coconut-milk curry made with tender beef brain in spicy aromatic bumbu)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) beef brain, cleaned (see instructions)
- 3 tbsp (45 ml) vegetable oil or palm oil
- 6 shallots (about 4 1/4 oz (120 g)), peeled
- 4 garlic cloves (about 0.42 oz (12 g)), peeled
- 4 red chilies (mild to medium) or 3 bird’s eye chilies for heat (about 2 1/8 oz (60 g))
- 4 candlenuts (or macadamia nuts) (about 11/16 oz (20 g))
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 tsp (2 g) ground turmeric or 1 inch (10 g) fresh turmeric
- 1 inch (10 g) galangal, peeled and chopped
- 1 stalk (about 0.53 oz (15 g)) lemongrass, white part bruised
- 3 kaffir lime leaves, torn
- 2 cups (480 ml) thick coconut milk
- 1/2 cup (120 ml) water or more as needed
- 1 tsp (5 g) tamarind paste
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lime juice
- Optional garnish: fried shallots and chopped fresh cilantro

Show original ingredient measurements

- 1 lb (450 g) beef brain, cleaned (see instructions)
- 3 tbsp (45 ml) vegetable oil or palm oil
- 6 shallots (about 120 g), peeled
- 4 garlic cloves (about 12 g), peeled
- 4 red chilies (mild to medium) or 3 bird’s eye chilies for heat (about 60 g)
- 4 candlenuts (or macadamia nuts) (about 20 g)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1 tsp (2 g) ground turmeric or 1 inch (10 g) fresh turmeric
- 1 inch (10 g) galangal, peeled and chopped
- 1 stalk (about 15 g) lemongrass, white part bruised
- 3 kaffir lime leaves, torn
- 2 cups (480 ml) thick coconut milk
- 1/2 cup (120 ml) water or more as needed
- 1 tsp (5 g) tamarind paste
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lime juice
- Optional garnish: fried shallots and chopped fresh cilantro

Instructions

1. Clean the brain: soak beef brain in cold water with 1 tbsp (15 ml) white vinegar for 20 minutes to remove blood; drain. Bring a pot of water with 1 tsp (5 g) salt to a simmer (not a rolling boil) and blanch the brain 2–3 minutes to firm slightly. Remove, cool under cold water, and gently peel away any membranes; cut into 1–1.5 inch (2.5–4 cm) pieces.
2. Make spice paste: In a mortar and pestle or food processor, grind shallots, garlic, chilies, candlenuts, coriander, cumin, turmeric, and galangal to a smooth paste, adding a little oil if needed.
3. Heat oil in a wide skillet or Dutch oven over medium heat. Add bruised lemongrass and kaffir lime leaves; sauté 1 minute to release aroma. Add the spice paste and fry, stirring, 4–6 minutes until fragrant and oil separates from the paste.
4. Stir in coconut milk and 1/2 cup (120 ml) water, bring to a gentle simmer. Add tamarind paste, palm sugar, and salt. Taste and adjust seasoning; add more water for a looser sauce if desired.
5. Add the blanched brain pieces, reduce heat to low, and simmer gently 10–15 minutes, spooning sauce over the pieces until brain is heated through and sauce has thickened. Avoid vigorous boiling to prevent the coconut milk from splitting.
6. Finish with lime juice, adjust salt and sugar to balance flavors. Remove lemongrass and discard any large stems.
7. Serve hot with steamed rice and sprinkle with fried shallots and chopped cilantro if desired.