Rendang Daging Sapi (Indonesian Beef Rendang)
Ingredients:
- 250 grams beef, cut into cubes
- 150 ml thick coconut milk
- 300 ml thin coconut milk
- 2 tablespoons cooking oil
- 2 bay leaves
- 1 kaffir lime leaf
- 1 stalk lemongrass, bruised
- 2 cm galangal, bruised
- 6 cloves
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon granulated sugar
For the Spice Paste:
- 15 red curly chilies
- 5 garlic cloves
- 8 shallots
- 1 cm turmeric
Instructions:
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Prepare the Spice Paste:
- Begin by grinding the red chilies, garlic, shallots, and turmeric into a smooth paste. You can use a mortar and pestle or a blender for this.
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Cook the Spice Paste:
- Heat the cooking oil in a large pan over medium heat. Add the ground spice paste along with the bay leaves, kaffir lime leaf, lemongrass, galangal, and cloves. Sauté until the mixture becomes aromatic and the oil starts to separate from the paste.
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Add Coconut Milk:
- Pour in the thick coconut milk and stir well to combine with the spice paste. Allow the mixture to heat up.
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Cook the Beef:
- Add the beef cubes to the pan. Stir to ensure the meat is coated with the spice mixture and begins to brown.
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Add Thin Coconut Milk:
- Pour in the thin coconut milk, stirring to mix everything together. Season with salt, ground pepper, and granulated sugar. Stir to combine.
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Simmer:
- Reduce the heat to low. Allow the beef to simmer gently, stirring occasionally. Continue to cook until the liquid reduces and thickens, and the beef becomes tender. This can take about 1.5 to 2 hours.
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Serve:
- Once the liquid has thickened and the beef is tender, remove from heat. Serve the Rendang hot with steamed rice or as desired.
This rich and flavorful Rendang Daging Sapi is a classic Indonesian dish known for its deep, complex flavors and tender beef. Enjoy the savory, aromatic experience of this traditional recipe!
