Beef Rendang with Potatoes Recipe
Ingredients:
- 400 grams of beef (cut into pieces according to preference)
- 250 grams of small potatoes
- 1 coconut (extract 500 ml thick coconut milk and 1 liter thin coconut milk)
- 1 stalk of lemongrass, smashed
- 4 kaffir lime leaves, torn
- 4 cloves
- 5 cm cinnamon stick
- Ground Spice Mixture:
- 5 shallots
- 4 garlic cloves
- 3 candlenuts
- 15 red curly chilies (adjust to taste)
- 1 tablespoon dried chili powder
- 1/2 teaspoon coriander
- 1/4 teaspoon cumin
- 1 cm turmeric root
- 10 cm galangal (cut into pieces and ground)
- Salt to taste
- Cooking oil for sautéing
Instructions:
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Prepare the Spice Paste:
- Blend the shallots, garlic, candlenuts, red chilies, dried chili powder, coriander, cumin, turmeric root, and galangal into a smooth paste.
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Cook the Spices:
- Heat some oil in a pan over medium heat. Add the spice paste and sauté until fragrant. This should take about 10 minutes. Add the smashed lemongrass and torn kaffir lime leaves, stirring occasionally to ensure the spices infuse well into the beef.
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Add Beef and Potatoes:
- Incorporate the beef pieces and small potatoes into the pan. Stir to coat them with the spices.
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Simmer with Coconut Milk:
- Pour in the thin coconut milk, adjusting the heat to medium-low. Allow it to simmer until the coconut milk reduces by about half. This process should take some time, so be patient.
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Add Thick Coconut Milk:
- Once the thin coconut milk has reduced, add the thick coconut milk. Continue to cook until the sauce thickens and the beef becomes tender.
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Season and Finish:
- Add salt to taste. Stir well and continue to simmer until the gravy is thick and the beef is well cooked.
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Serve:
- Your Beef Rendang with Potatoes is ready to be served. Enjoy this rich and flavorful dish with steamed rice.
Note: Adjust the amount of red chilies and dried chili powder based on your spice preference. For a more authentic flavor, consider using traditional spices and fresh ingredients.
