Indonesian Beef Rendang
Ingredients:
- 3 kg beef, cut into cubes
- 10 red chilies
- 20 cloves garlic
- 20 shallots
- 2 stalks lemongrass, bruised
- 3 bay leaves
- 3 kaffir lime leaves
- 2 pieces palm sugar (gula merah)
- 300 ml coconut milk (or 3 packs of Kara coconut milk)
- 2 packets chicken seasoning (Royco)
- 2 packets sweet soy sauce (kecap manis)
- Ground black pepper
- Candlenuts (kemiri) – about 3,000 IDR worth (for plenty)
- Salt to taste
- Flavor enhancer (optional)
Instructions:
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Prepare the Spice Paste: Blend the red chilies, garlic, shallots, candlenuts, and turmeric until smooth.
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Cook the Spices: Heat a large pot or wok over medium heat. Add the blended spice paste, ground black pepper, bay leaves, kaffir lime leaves, and bruised lemongrass. Stir and cook until fragrant.
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Add the Beef: Add the beef cubes to the pot and cook until they start to brown.
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Add Liquids and Seasonings: Pour in 1 liter of water, coconut milk, palm sugar, salt, flavor enhancer (if using), Royco chicken seasoning, sweet soy sauce, and palm sugar.
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Simmer: Stir well to combine all ingredients. Let the mixture come to a boil, then reduce the heat to low and simmer. Cook, stirring occasionally, until the liquid has reduced and the beef is tender.
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Adjust Seasoning: Taste the rendang and adjust the seasoning if needed. Add more salt, sugar, or soy sauce to taste.
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Serve: Once the rendang is thickened and the beef is tender, serve it with steamed cassava leaves, cucumber slices, and Padang-style green chili sambal (recipe available in previous posts).
Enjoy your flavorful and rich Indonesian Beef Rendang!
