Title: Authentic Rendang Daging Sapi
Ingredients:
- 1 kg beef, cut into pieces (size to your preference)
- 2 cans of coconut milk (@800ml each)
- 5 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- Salt, to taste
- Pepper, to taste
- Beef broth, to taste
- 2 kaffir lime leaves
- 1 bay leaf
- 1 tablespoon ground turmeric
- 4 dried red chilies, thinly sliced
Instructions:
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Prepare the Aromatics:
- Begin by heating a generous amount of oil in a large skillet over medium heat. Add the thinly sliced shallots and garlic. Sauté them until they are fragrant and golden brown, stirring frequently to prevent burning.
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Infuse with Flavor:
- Once the shallots and garlic are golden, introduce the kaffir lime leaves and bay leaf to the skillet. Stir well to combine the flavors. Add the dried red chilies, allowing them to soften slightly, and mix everything until evenly distributed.
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Season and Spice:
- Sprinkle in the salt, pepper, ground turmeric, and beef broth. Stir thoroughly to ensure that the spices and seasonings are well incorporated with the aromatics. Adjust the seasoning to your taste, ensuring a balanced blend of flavors.
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Combine with Coconut Milk:
- Pour in the coconut milk, stirring continuously. Let the mixture simmer gently over medium heat until it begins to show signs of bubbling. This ensures that the flavors meld together harmoniously.
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Add the Beef:
- Carefully add the beef pieces into the skillet, ensuring they are submerged in the coconut milk mixture. Stir gently to coat the meat with the spices and coconut milk. Reduce the heat to low and allow the mixture to simmer slowly.
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Simmer to Perfection:
- Continue to cook the rendang, stirring occasionally, until the coconut milk reduces and thickens. This process will take approximately 2 hours on medium heat with an electric stove, allowing the flavors to intensify and the sauce to darken to a rich, mahogany color. The oil from the coconut milk will start to separate, coating the meat beautifully.
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Final Seasoning:
- Check the seasoning and adjust the salt and pepper to your liking. Continue to simmer until the beef is tender and the sauce has thickened to your desired consistency. The rendang is ready when the meat is succulent, and the sauce is rich and flavorful.
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Serve and Enjoy:
- Once the rendang is cooked to perfection, remove it from the heat. Let it rest for a few minutes before serving. This dish pairs wonderfully with steamed rice, adding a luxurious touch to your meal.
Tips:
- For an extra depth of flavor, marinate the beef with the spices and coconut milk mixture for a few hours before cooking.
- If you prefer a spicier rendang, increase the amount of dried red chilies or add fresh chilies to suit your taste.
Enjoy your homemade Rendang Daging Sapi, a dish that embodies the rich, aromatic flavors of Indonesian cuisine. Perfect for gatherings or a comforting meal at home!
