Indonesian Beef Rendang Recipe
Ingredients:
- 500 grams beef, cleaned and cut into chunks
- 2 stalks lemongrass, bruised
- 1000 ml thin coconut milk (from 3 coconuts)
- 1000 ml thick coconut milk (extracted from the thin coconut milk)
- 5 kaffir lime leaves
- 1 turmeric leaf, sliced
- For the Spice Paste:
- 250 grams red chilies
- 2 cm turmeric root
- 4 cloves garlic
- 4 cm galangal
- 10 shallots
- 1 cm ginger
- Salt and sugar to taste
Instructions:
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Prepare the Spice Paste: In a blender or food processor, combine the red chilies, turmeric root, garlic, galangal, shallots, and ginger. Blend until you achieve a smooth paste.
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Cook the Base: In a large pot, add the thin coconut milk, kaffir lime leaves, lemongrass, turmeric leaf, and the prepared spice paste. Bring to a boil over medium heat.
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Add the Beef: Once the mixture is boiling, add the beef chunks. Season with salt and sugar to taste. Continue to cook, stirring occasionally, until the coconut milk reduces and thickens.
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Incorporate the Thick Coconut Milk: Add the thick coconut milk to the pot. Stir well and simmer, stirring occasionally, until the sauce thickens further and the oil starts to separate from the rendang. This step can take several hours.
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Finish Cooking: Continue to cook until the beef is tender and the sauce is dark brown and oily. The rendang is ready when the liquid has mostly evaporated, and the beef is coated in a rich, flavorful sauce.
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Serve: Enjoy the rendang hot with steamed rice or your preferred side dishes.
This traditional Indonesian Beef Rendang, known for its deep, rich flavors and tender beef, is a true culinary delight that will bring a taste of Indonesia to your table.
