Authentic Indonesian Beef Rendang with Rich Coconut Sauce

Beef Rendang Without Turmeric Leaves

Ingredients:

• 1 kg beef, cut into cubes
• 5 kaffir lime leaves
• 3 salam leaves (Indonesian bay leaves)
• 10 grams palm sugar
• 500 ml coconut milk
• Water, as needed
• 2 tablespoons tamarind water
• 1 cinnamon stick
• 5 cardamom pods
• 5 star anise
• 1 tablespoon ground coriander
• Cooking oil, as needed
• Salt, to taste

For the Spice Paste 1:

• 7 red shallots (quantity depends on size)
• 7 cloves garlic (quantity depends on size)
• 6 candlenuts

For the Spice Paste 2:

• 2 cm ginger
• 2 cm turmeric
• 4 stalks lemongrass
• 3 cm galangal

For the Spice Paste 3:

• 2 large red chilies (seeds removed)
• 4 bird’s eye chilies (seeds removed; add more if you prefer extra heat)

Instructions:

1. Marinate the Beef: Begin by marinating the beef cubes in tamarind water and turmeric powder. Let the beef marinate for 30 minutes in the refrigerator to absorb the flavors.

2. Prepare Spice Pastes: While the beef is marinating, prepare the spice pastes. First, grind together the ingredients for Spice Paste 1 (red shallots, garlic, and candlenuts) into a smooth paste. Next, blend the ingredients for Spice Paste 2 (ginger, turmeric, lemongrass, and galangal) until finely ground. Finally, grind the ingredients for Spice Paste 3 (red chilies and bird’s eye chilies) into a smooth paste.

3. Cook the Spice Pastes: Heat some cooking oil in a large pan. Add Spice Paste 1 to the hot oil and sauté until fragrant. Then, add Spice Paste 2 and continue to sauté until aromatic. Add Spice Paste 3 and cook until the mixture is dry and aromatic.

4. Add Whole Spices: Once the spice pastes are cooked and the oil starts to separate, push the paste to the side of the pan. Add a bit more oil to the empty space, and then add the cinnamon stick, cardamom pods, and star anise. Sauté these whole spices until they release their fragrance.

5. Combine Ingredients: Pour in the coconut milk and enough water to cover the beef. Stir in the kaffir lime leaves, salam leaves, and palm sugar. Bring the mixture to a boil.

6. Simmer the Beef: Once the mixture is boiling, add the marinated beef cubes. Reduce the heat to low and let it simmer gently until the beef is tender and the liquid has reduced. This may take a couple of hours. Stir occasionally to ensure even cooking and to prevent sticking.

7. Season and Serve: When the beef is tender and the sauce has thickened to your liking, season with salt to taste. If you prefer a little sauce, adjust accordingly. Serve with French bread for dipping or enjoy it as is.

This rendition of Beef Rendang, rich in flavor and aroma, is perfect for a hearty meal. Enjoy the unique blend of spices and the tender, flavorful beef that makes this dish a standout.