Indonesian Beef Liver Rendang with Rich Coconut Sauce

Rendang Hati Sapi: A Rich and Flavorful Indonesian Beef Liver Rendang

Embark on a culinary journey to the heart of Indonesian cuisine with this delectable recipe for Rendang Hati Sapi, a savory and aromatic beef liver rendang. This dish combines tender beef liver with a rich, spicy, and creamy coconut sauce, creating a truly unforgettable meal. Perfect for special occasions or when you’re in the mood for something extraordinary, this recipe will bring a taste of Indonesia right to your table.

Ingredients

• 500 grams beef liver (cut into bite-sized pieces)
• 1000 ml thick coconut milk (from 1½ coconuts)
• 4 shallots (sliced)
• 2 turmeric leaves (sliced)
• Tamarind slices (to taste)
• Salt (to taste)

Spice Paste:

• 8 shallots
• 2 cloves garlic
• 2 lemongrass stalks (white part only)
• 2 cm ginger
• 2 cm galangal
• 3 cm turmeric
• 2 tablespoons coriander seeds
• 3 tablespoons ground red chilies

Instructions

1. Prepare the Spice Paste:

   • In a blender or food processor, combine the shallots, garlic, lemongrass, ginger, galangal, turmeric, coriander seeds, and ground red chilies. Blend until you achieve a smooth paste.

2. Cook the Aromatics:

   • Heat a little oil in a large pan or wok over medium heat. Add the sliced shallots and cook until they become fragrant and translucent.

3. Add the Spice Paste:

   • Stir in the prepared spice paste and a pinch of salt. Cook for a few minutes, stirring constantly, until the paste becomes aromatic and slightly browned.

4. Incorporate the Coconut Milk:

   • Pour in the thick coconut milk and stir well to combine with the spice paste. Bring the mixture to a gentle simmer.

5. Add the Beef Liver:

   • Carefully add the beef liver pieces to the pan. Stir to ensure that the liver is well coated with the spice mixture and coconut milk.

6. Season with Tamarind:

   • Add the tamarind slices to the pan. Allow the mixture to cook, adjusting the amount of tamarind to your taste. Be cautious not to overcook as the tamarind can make the dish too sour. Once the flavor balance is right, remove the tamarind slices.

7. Simmer and Thicken:

   • Continue cooking the rendang over low heat, stirring occasionally, until the coconut milk reduces and thickens, and the sauce coats the liver pieces. This process may take some time, but it allows the flavors to meld beautifully.

8. Add Turmeric Leaves:

   • When the sauce is thick and the liver is tender, stir in the sliced turmeric leaves (and if available, tapak liman leaves for extra aroma).

9. Final Adjustments:

   • Taste and adjust the seasoning with additional salt if needed. You may also choose to add a handful of grated coconut for extra texture and flavor.

10. Serve and Enjoy:

    • Serve your Rendang Hati Sapi hot with steamed rice or as part of a larger meal. This dish is sure to be a hit with its rich, complex flavors and comforting texture.

Note: For a more traditional touch, you can also add a handful of toasted grated coconut to the rendang during the final stages of cooking to enhance its flavor and texture.

Enjoy this sumptuous Indonesian beef liver rendang and share its rich, vibrant flavors with friends and family for a truly memorable dining experience.