Authentic Indonesian Beef Rendang: Rich and Flavorful

Special Beef Rendang Recipe

This rich and flavorful Indonesian dish, Rendang daging sapi istimewa, is a true delight for the senses. Made with tender beef, aromatic spices, and creamy coconut milk, this dish promises a deep, satisfying flavor profile that will impress your family and friends. Here’s a step-by-step guide to creating this delicious masterpiece in your own kitchen.

Ingredients:

• 1 kg beef, cut against the grain
• 2 medium potatoes, peeled and diced
• 1 liter thin coconut milk
• 1 liter thick coconut milk
• 5 tablespoons roasted grated coconut, finely ground

For the Spice Paste:

• 10 shallots
• 15 garlic cloves
• 5 cm turmeric root, peeled
• 3 cm ginger, peeled
• 1 gram dried red chilies, soaked
• 6 cloves
• 1 tablespoon coriander seeds
• 8 candlenuts

For the Whole Spices:

• 5 cm galangal, peeled and smashed
• 2 stalks lemongrass, smashed and cut into pieces
• 3 star anise
• 2 bay leaves
• 2 kaffir lime leaves
• 1 piece palm sugar
• 2 tablespoons granulated sugar
• 1 tablespoon salt
• 1 tablespoon beef bouillon powder

Instructions:

1. Prepare the Beef: Start by cooking the beef with thin coconut milk in a large pot over medium heat. Allow it to simmer until the liquid reduces significantly and the beef starts to tenderize.

2. Make the Spice Paste: While the beef is cooking, blend the shallots, garlic, turmeric root, ginger, dried red chilies, cloves, coriander seeds, and candlenuts into a smooth paste.

3. Add the Spice Paste: Once the beef has simmered and the liquid has reduced, add the spice paste to the pot. Stir well to ensure the spices are evenly distributed throughout the beef.

4. Incorporate Whole Spices: Add the smashed galangal, lemongrass, star anise, bay leaves, and kaffir lime leaves to the pot. Mix thoroughly to infuse the flavors.

5. Add Roasted Coconut and Seasonings: Stir in the roasted grated coconut, palm sugar, granulated sugar, salt, and beef bouillon powder. Continue to stir and cook, allowing the flavors to meld together.

6. Add Potatoes and Thick Coconut Milk: When the coconut milk has reduced and thickened, add the diced potatoes and thick coconut milk. Stir to combine and let it simmer.

7. Final Cooking: Continue cooking the rendang on low heat, stirring occasionally, until the sauce is thick and oily, and the beef is tender. This process may take a while as the dish needs to cook down completely.

8. Serve: Once the rendang has reached the desired consistency and the oil has separated, it is ready to serve. Enjoy this flavorful dish with steamed rice or your favorite accompaniments.

Happy cooking! We hope you enjoy making and savoring this authentic Indonesian Rendang.