Spicy Beef Rendang (Rendang Daging Sapi Pedas)
Ingredients:
- 500 grams of beef (cut specifically for rendang, trimmed of fat, and washed)
- 1 medium-sized pack of coconut milk (such as Kara)
- 8 cloves garlic
- 8 shallots
- 1-inch piece of ginger
- 1-inch piece of galangal
- 1-inch piece of turmeric
- 1 piece of palm sugar
- 2 stalks lemongrass
- 3 bay leaves
- 3 candlenuts
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2 red bird’s eye chilies
- Cooking oil for sautéing
- 2 cups water
Instructions:
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Prepare the Beef: Cut the beef into bite-sized pieces, removing any white fat. Wash the meat thoroughly.
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Parboil the Beef: In a pot, bring water to a boil and add the beef pieces. Boil for about 5 minutes, or until the beef changes to a brownish color and is partially cooked. Remove the beef from the pot and set aside, keeping the hot water for later use.
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Blend the Spices: In a blender, combine garlic, shallots, ginger, galangal, and turmeric. Add a little water to help blend the spices into a smooth paste.
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Cook the Spice Paste: Heat oil in a pan over medium heat. Sauté the blended spice paste until fragrant. Add the bay leaves, lemongrass, and palm sugar. Stir and cook for a few minutes.
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Simmer the Rendang: Add the reserved hot water from the beef boiling process into the pan with the spice paste. Bring it to a boil. Then add the beef pieces and pour in the coconut milk. Stir well to combine.
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Simmer and Reduce: Let the mixture simmer over low heat, stirring occasionally. Cook until the beef is tender and the sauce has thickened, and the flavors have melded together. This usually takes about 1.5 to 2 hours. Adjust seasoning with salt and black pepper to taste.
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Serve: Once cooked, serve the rendang with warm steamed rice. If there are leftovers, this dish can be reheated or stored in the refrigerator for future meals.
Enjoy the rich, spicy flavors of this traditional Indonesian dish that’s perfect for any occasion.
