Title: Authentic Indonesian Beef Rendang
Ingredients:
- 1/2 kg beef (cut into 20 pieces)
- 1 liter water
- 1 packet instant rendang spice mix (e.g., Indofood)
- 500 ml thin coconut milk
- 65 ml thick coconut milk
- For Pounded Spices:
- 3 stalks lemongrass (pounded)
- 1 piece ginger (pounded)
- 1 piece galangal (pounded)
- For Additional Flavoring:
- 3 kaffir lime leaves
- 2 bay leaves
- Fried shallots (to taste)
- For Blending:
- 5 shallots
- 3 garlic cloves
- 10 red bird’s eye chilies
- 3 red curly chilies
- 1 piece turmeric
- 3 candlenuts
- Salt (to taste)
Instructions:
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Cook the Beef: Begin by cooking the beef in 1 liter of water until tender. This typically takes about 1 hour. Once the beef is tender, remove it from the pot and set it aside, reserving the broth.
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Prepare the Spices: In a large pan, heat some oil and sauté the blended spices, pounded spices, and additional flavoring ingredients (kaffir lime leaves and bay leaves) until fragrant and golden.
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Combine Ingredients: Add the cooked beef to the pan along with 500 ml of the reserved beef broth and the thin coconut milk. Stir well to combine.
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Simmer the Rendang: Let the mixture cook over medium heat until the liquid has reduced by half.
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Add Thick Coconut Milk and Seasoning: Stir in the thick coconut milk and salt. Adjust the seasoning to taste.
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Finish Cooking: Continue cooking until the sauce has thickened and reduced to a rich, thick consistency. This usually takes about 1 hour, but you can cook longer if you prefer the beef to be more tender and the flavors more absorbed.
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Serve: Once the rendang has reached your desired consistency, garnish with fried shallots before serving. Enjoy this flavorful, aromatic dish with steamed rice or your favorite side dishes.
Note: For best results, cook the rendang for up to 2 hours over medium heat to allow the flavors to fully develop and the beef to become tender.
