Authentic Indonesian Rendang Sapi: Spicy Beef Stew with Coconut

Rendang Sapi: A Rich and Flavorful Indonesian Beef Stew

Ingredients:

• 1 kg beef, cut into small rectangular pieces
• 3 old coconuts, grated to produce thick coconut milk (approximately 2.5 liters)
• Grated coconut, previously used for extracting milk, toasted to make serundeng (crispy coconut flakes)
• 9 cloves garlic
• 15 shallots
• 5 red chili peppers (adjust quantity based on desired spiciness)
• 1 teaspoon ground black pepper
• 2 cm ginger
• 2 star anise
• 2 lemongrass stalks, smashed
• 2 pieces tamarind (skip if tamarind is hard to find, asam kandis can be used)
• 3 kaffir lime leaves, veins removed
• 1 packet beef bouillon powder
• 1 turmeric leaf, torn into pieces
• 4 bay leaves
• Sugar, to taste
• Salt, to taste

Instructions:

1. Prepare the Spice Paste:

   • Blend together the garlic, shallots, red chili peppers, and ginger until smooth. This will be your spice paste.

2. Tenderize the Beef:

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   • Gently pound the beef pieces using a mortar and pestle or a meat mallet to tenderize them. This step ensures that the meat absorbs the flavors better and becomes more tender during cooking.

3. Cook the Beef:

   • In a large pot, add the pounded beef along with the spice paste. Cook over medium heat, stirring frequently, until the beef is cooked through and the mixture has reduced and become thick. The beef should be dry and slightly crispy at this stage.

4. Add Coconut Milk and Aromatics:

   • Pour in the thick coconut milk. Add the ground black pepper, lemongrass, tamarind (or substitute if needed), star anise, kaffir lime leaves, bay leaves, salt, and sugar. Stir well to combine all ingredients.

5. Simmer the Rendang:

   • Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently. Continue to cook, stirring occasionally, until the coconut milk has thickened and the oil starts to separate from the rendang. This process can take several hours, so patience is key.

6. Incorporate Serundeng and Seasonings:

   • Add the toasted grated coconut (serundeng) and beef bouillon powder. Stir thoroughly to ensure even distribution.

7. Final Cooking:

   • Keep stirring the rendang frequently to prevent it from sticking to the bottom of the pot. Continue to cook until the rendang has a rich, dark color and the sauce has reduced to a thick, oil-rich consistency.

8. Serve:

   • Once the rendang has reached the desired consistency and color, remove it from the heat. Transfer to a serving dish and enjoy!

Tips:

• Adjusting Spice Levels: If you prefer a milder rendang, reduce the amount of red chili peppers or use less spicy varieties.
• Texture: The longer you cook the rendang, the more tender and flavorful the beef will become. However, be mindful to stir often to prevent burning.
• Storing: Rendang can be stored in an airtight container in the refrigerator for several days and often tastes even better the next day as the flavors continue to develop.

Enjoy your homemade Rendang Sapi, a delightful and hearty dish that captures the essence of Indonesian cuisine with its rich, aromatic flavors!