Authentic Indonesian Beef Rendang: A Rich and Spicy Delight

Title: Classic Indonesian Beef Rendang

Ingredients:

• 1 kg beef (diced)
• 2 cups thick coconut milk (from mature coconuts)

For the Spice Paste:

• ¼ kg red shallots (peeled)
• 10 cloves garlic (peeled)
• 4 large red chilies (seeds removed)
• 15-20 small red chilies (seeds removed)
• 2 pieces galangal (sliced)
• 1 piece ginger (sliced)

For the Aromatics:

• 1 stalk lemongrass (white part only, bruised)
• 2 bay leaves
• 3 kaffir lime leaves
• 2 turmeric leaves (torn into pieces)
• 4 cloves
• Sugar, salt, and beef bouillon (to taste)

Instructions:

1. Prepare the Beef:

   • If using a pressure cooker, cook the beef in the pressure cooker for 10 minutes once it reaches full pressure. After cooking, let the pressure release naturally before opening the lid.

2. Blend the Spice Paste:

   • While the beef is cooking, prepare the spice paste by blending the red shallots, garlic, red chilies, small red chilies, galangal, and ginger into a smooth paste.

3. Combine Ingredients:

   • Once the beef is cooked, transfer it to a large pot or pressure cooker if you prefer a quicker method. Add the thick coconut milk, spice paste, and aromatics (lemongrass, bay leaves, kaffir lime leaves, turmeric leaves, and cloves). Adjust the amount of water to your preference—less water for a thicker sauce, more for a thinner sauce.

   • If you’re not using a pressure cooker, you can simmer the beef in a regular pot. You can either cook the beef halfway before adding the coconut milk and spices or add everything together at once.

4. Simmer:

   • Stir occasionally to prevent the spices from burning at the bottom of the pot. Continue cooking until the coconut milk releases its oil and the sauce thickens.

5. Season:

   • Add sugar, salt, and beef bouillon according to your taste preferences. Keep simmering until the beef is tender and the sauce reaches your desired thickness.

   • Note: Be mindful of the consistency; if the beef becomes tender but there is still too much liquid, adjust accordingly. Overly liquidy rendang can resemble a soup.

6. Final Adjustments:

   • Taste the rendang and make final adjustments to the seasoning as needed.

7. Serve:

   • Once the rendang is rich and flavorful with a thick sauce, it’s ready to serve. Enjoy this classic Indonesian dish with steamed rice or traditional side dishes.

This Beef Rendang recipe captures the essence of traditional Indonesian cuisine with its rich blend of spices and coconut milk, making it a flavorful addition to any meal.