Melt-in-Your-Mouth Beef Rendang

Tender Beef Rendang Recipe

Ingredients:

• 1/2 kg beef, cut into chunks
• 1/2 pineapple, grated
• 15 shallots
• 8 cloves garlic
• 25 red curly chilies
• 10 red bird’s eye chilies
• 3 candlenuts
• 1 large piece of ginger
• 2 pieces of galangal
• 3 tablespoons grated coconut
• 700 ml thick coconut milk
• 1 liter water
• 2 turmeric leaves
• 3 bay leaves
• 2 stalks lemongrass, bruised
• 1 teaspoon black peppercorns
• 1 teaspoon coriander
• 3 packets of Royco seasoning
• Salt to taste
• Sugar to taste
• 2 lime, juiced
• Cooking oil for sautéing

Instructions:

1. Prepare the Beef:
   Begin by cutting the beef into chunks. Combine the beef with the grated pineapple and lime juice. Mix thoroughly so that the beef is well-coated with the pineapple and lime. Allow it to marinate for at least 1 hour to tenderize the meat.

2. Make the Spice Paste:
   While the beef is marinating, prepare the spice paste. In a blender, combine the bird’s eye chilies, curly red chilies, shallots, garlic, ginger, black peppercorns, candlenuts, and coriander. Blend into a smooth paste.

3. Clean the Beef:
   After the beef has marinated, rinse it under cold running water and drain well.

4. Cook the Rendang:
   Heat some cooking oil in a large pot over medium heat. Add the spice paste and sauté until fragrant. Add the bruised galangal, lemongrass, bay leaves, and turmeric leaves. Continue to sauté until the mixture is aromatic.

5. Simmer:
   Pour in the 1 liter of water and bring the mixture to a boil. Once boiling, add the cleaned beef chunks. Reduce the heat to medium and allow it to simmer.

6. Season:
   Once the beef has started to cook, season with Royco seasoning, salt, and sugar. Continue to simmer until the liquid reduces significantly.

7. Add Coconut Milk:
   When the liquid has reduced, stir in the thick coconut milk. Be cautious not to stir too frequently to avoid the beef breaking apart. Allow the rendang to cook until the sauce is thickened and the beef is tender.

8. Toast the Coconut:
   While waiting for the rendang to cook, toast the grated coconut in a dry pan over medium heat until golden brown. Be careful not to burn it. Once toasted, grind it into a fine powder.

9. Finish the Dish:
   When the rendang is almost done, sprinkle in the toasted coconut powder and mix well. Let the rendang cook until the oil separates and the rendang releases its rich, aromatic oils.

10. Serve:
    Your tender beef rendang is now ready to be served. Enjoy this flavorful dish with steamed rice or as part of a traditional Indonesian meal.

Happy cooking, and enjoy your delicious rendang! 😊