Ingredients
- 4 kg fresh beef (cut according to the grain)
- 4 cans thick coconut milk (1.6 liters)
- Salt to taste
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 5 kaffir lime leaves
- 5 bay leaves
- 1 tablespoon paprika powder
- 5 cloves
- Blended spice mixture:
- 2 onions
- 1 red onion
- 20 red chilies
- 10 cloves of garlic
- 2 lemongrass stalks
Instructions
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Prepare the Spice Base: Begin by heating oil in a large pot over medium heat. Add the blended spice mixture (onions, red onion, chilies, garlic, and lemongrass) to the pot and sauté until fragrant and slightly browned.
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Incorporate Coconut Milk: Pour in the thick coconut milk, stirring continuously to combine it well with the sautéed spices.
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Add Remaining Spices: Stir in the ground coriander, ground cumin, paprika powder, cloves, kaffir lime leaves, and bay leaves. Mix thoroughly to ensure that all the spices are evenly distributed.
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Simmer and Thicken: Continue cooking the mixture, stirring frequently, until it begins to thicken and reduce.
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Cook the Beef: Add the fresh beef pieces to the pot. Stir to coat the beef evenly with the spice and coconut milk mixture. Cook over low heat, allowing the beef to simmer gently.
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Reduce and Caramelize: Keep stirring occasionally to prevent sticking or burning. Allow the mixture to reduce further until the sauce is thick and the beef is tender.
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Final Adjustments: Check the seasoning and adjust with salt as needed. Ensure that the beef has absorbed the flavors and that the sauce has reached the desired consistency.
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Serve: Once the rendang is rich, thick, and flavorful, remove from heat. Serve hot with steamed rice or your preferred side dishes.
This traditional Indonesian rendang recipe is a labor of love that combines a medley of spices and coconut milk to create a deeply flavorful and aromatic dish. Enjoy the process and the delicious result!