Authentic Indonesian Beef Rendang Recipe – Slow-Cooked Perfection

Rendang Daging Sapi (Beef Rendang)

Ingredients

• 1 kg Beef (cut into cubes)
• 3 Kaffir Lime Leaves
• 3 Bay Leaves
• 1 Lemongrass Stalk (bruised)
• 1 liter Thin Coconut Milk
• 1 liter Thick Coconut Milk
• 1 tbsp Cooking Oil

Spice Paste

• 10 cloves Garlic
• 8 Shallots
• 4 cm Ginger
• 4 cm Galangal
• 3 cm Turmeric
• 1 Nutmeg
• 1 tbsp Paprika Powder
• 2 tbsp Chili Powder
• 1 tbsp Coriander
• Salt to taste
• Pepper to taste

Steps

1. Prepare the Spice Paste: Blend or pound together the garlic, shallots, ginger, galangal, turmeric, nutmeg, paprika powder, chili powder, coriander, salt, and pepper until you achieve a smooth paste.

2. Prepare the Beef: Cut the beef into cubes according to your preference.

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3. Heat the Pan: In a large pan, heat the cooking oil over medium heat.

4. Cook the Spice Paste: Add the prepared spice paste to the pan and sauté briefly until fragrant.

5. Add the Beef: Add the cubed beef to the pan. Also, add the bay leaves, kaffir lime leaves, and bruised lemongrass stalk. Stir to ensure the beef is evenly coated with the spice paste.

6. Simmer with Thin Coconut Milk: Reduce the heat to low and add 1 liter of thin coconut milk. Stir occasionally to prevent burning.

7. Cook Until Thickened: After about 45-60 minutes, once the coconut milk has reduced and thickened, add the thick coconut milk. Continue to stir occasionally to prevent the mixture from burning at the bottom.

8. Finish Cooking: Continue cooking and stirring until the oil from the coconut milk starts to separate and the color of the rendang turns a dark brown. This step might take a few hours, but it is essential for achieving the authentic flavor and texture of rendang.

9. Serve: Once the rendang is dark and oily, it is ready to be served. Enjoy this rich and flavorful Indonesian dish with steamed rice.

Tips for Best Results

• Spice Freshness: Use fresh spices for the spice paste to enhance the flavors.
• Patience: Rendang requires slow cooking to develop its rich taste. Be patient and cook on low heat to avoid burning.
• Coconut Milk: Stir the coconut milk regularly to prevent it from sticking to the pan and burning. The process of reducing the milk is crucial for the final texture and taste.
• Storage: Rendang tastes even better the next day as the flavors continue to meld. Store leftovers in an airtight container in the refrigerator and reheat before serving.

Nutritional Information (per serving)

• Calories: 450 kcal
• Protein: 25 g
• Fat: 35 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Sodium: 400 mg

Enjoy your culinary adventure with this traditional Indonesian recipe that is sure to impress with its depth of flavor and richness. Happy cooking!