Authentic Indonesian Beef Rendang: Rich & Spicy Coconut Stew

Classic Indonesian Beef Rendang Recipe

Discover the rich and aromatic flavors of Indonesian cuisine with this traditional Beef Rendang recipe. Known for its deep, spicy taste and tender beef, this dish is a true representation of Indonesian culinary heritage. Perfect for a hearty meal, this Rendang combines a blend of aromatic spices with creamy coconut milk to create a dish that’s both satisfying and exotic.

Ingredients:

• 1 kg beef (preferably from the shank or chuck)
• 1 liter coconut milk (from 1 fresh coconut)
• 2 tablespoons finely ground toasted coconut
• 4 tablespoons cooking oil (for sautéing spices)
• 3 bay leaves
• 3 kaffir lime leaves
• 2 turmeric leaves, tied into knots
• Salt, to taste
• Sugar, to taste
• Seasoning powder, to taste
• Tamarind, to taste
• Water, as needed

For the Spice Paste:

• 2 chunks galangal
• 1 tablespoon coriander seeds
• 1 stick cinnamon
• 1/2 nutmeg
• 10 cloves
• 2 star anise
• 2 Javanese chilies
• 5 cloves garlic
• 6 shallots
• 250 grams red chilies and 20 red bird’s eye chilies

For the Bruised Spices:

• 1 stalk lemongrass, tied into a knot

Instructions:

1. Prepare the Spice Paste:

   • In a spice grinder or mortar and pestle, blend the galangal, coriander seeds, cinnamon, nutmeg, cloves, star anise, Javanese chilies, garlic, shallots, red chilies, and bird’s eye chilies into a smooth paste. This will form the aromatic base for your Rendang.

2. Sauté the Spices:

   • Heat 4 tablespoons of cooking oil in a large pot or Dutch oven over medium heat. Add the spice paste and sauté until fragrant, about 5-7 minutes.

3. Add Aromatics:

   • Stir in the lemongrass, turmeric leaves, bay leaves, and kaffir lime leaves. Continue to cook until the spices are well blended and aromatic.

4. Cook the Beef:

   • Add the beef chunks to the pot. Sauté briefly to allow the spices to coat the meat. Pour in 1/2 liter of coconut milk and stir well. Bring to a simmer, then reduce the heat and cook gently until the coconut milk starts to reduce, about 30 minutes.

5. Incorporate Toasted Coconut:

   • Once the coconut milk has reduced by half, add the finely ground toasted coconut. Stir to combine and add the remaining coconut milk. Continue to cook, allowing the mixture to simmer and reduce further. The beef should become tender, and the sauce will thicken as it cooks.

6. Adjust Consistency and Flavor:

   • If the beef is not yet tender, add a little water as needed and continue simmering until the meat is fully cooked and tender. Once the beef is tender and the sauce has thickened, season with salt, sugar, seasoning powder, and tamarind to taste.

7. Final Adjustments:

   • Taste and adjust seasoning as needed. Once the Rendang has reached the desired consistency and flavor, remove from heat.

8. Serve:

   • Transfer the Rendang to a serving dish. This dish pairs wonderfully with steamed rice or warm flatbreads. Enjoy!

Notes:

• Coconut Milk: If using canned coconut milk, use a mix of regular and light coconut milk to achieve the right balance of richness and thickness.
• Spice Level: Adjust the number of chilies based on your spice preference.
• Cooking Time: The cooking time can vary depending on the cut of beef used. Ensure the beef is tender and the sauce is thickened before serving.

This Beef Rendang is a celebration of bold flavors and traditional cooking techniques. Perfect for a special family meal or for impressing guests with a taste of Indonesian cuisine, this dish is sure to become a favorite. Enjoy the rich, complex flavors and the comforting warmth of this classic recipe!