Indonesian Beef Rendang with Crispy Beef Lung

Rendang Daging and Beef Lung (Rendang daging dan paru sapi)

Embark on a culinary journey with this traditional Indonesian recipe for Rendang Daging and Paru Sapi, a rich and flavorful beef dish cooked with aromatic spices and creamy coconut milk. This dish is renowned for its deep, complex flavors and tender meat, and it offers a delightful exploration into Indonesian cuisine.

Ingredients:

• 500 grams beef (cut into bite-sized pieces, adjust to preference)
• 500 grams beef lung (sliced into bite-sized pieces)
• 1.5 liters thick coconut milk
• 3 pandan leaves (finely sliced)
• 5 kaffir lime leaves (torn into large pieces)
• 5 cm cinnamon stick
• Spice Paste:
  • 1 teaspoon black pepper
  • 2 star anise (whole)
  • 1 teaspoon cumin seeds
  • 5 cardamom pods
  • 250 grams red bird’s eye chilies
  • 100 grams garlic
  • 300 grams shallots
  • 1 large piece of galangal
  • 3 stalks lemongrass
  • 5 candlenuts
  • 1 teaspoon sugar (adjust to taste, as this is a small amount compared to the total volume)
  • 5 cloves
  • Salt (to taste)

Instructions:

1. Prepare the Beef Lung:
   To ensure the beef lung is perfectly prepared, boil it in water until it is well-cooked. Once it’s cooked, cut it into pieces according to your preference. Fry the beef lung pieces until they are slightly crispy but still tender. Set aside for later use.

2. Cook the Spice Paste:
   Start by dry-roasting the spice paste ingredients—black pepper, star anise, cumin seeds, cardamom pods, and cloves—until fragrant. Then, blend these roasted spices with the red chilies, garlic, shallots, galangal, lemongrass, and candlenuts until you achieve a smooth paste.

3. Sauté the Spice Paste:
   In a large pot, heat the spice paste over medium heat without any oil. Add the sliced pandan leaves, torn kaffir lime leaves, and cinnamon stick. Sauté the mixture until it becomes aromatic and the water content has reduced. Stir in the sugar and salt to taste, ensuring the flavor is well-balanced.

4. Add the Coconut Milk:
   Pour in the thick coconut milk and bring the mixture to a gentle boil. If the beef pieces seem tough, add them at this stage to cook them through. However, if you prefer a drier rendang, wait until the coconut milk starts to separate and the oil rises to the top before adding the beef.

5. Combine and Cook:
   Once the coconut milk has started to boil, add the pre-fried beef lung pieces. Reduce the heat to low and let the rendang simmer. Stir occasionally to ensure that it cooks evenly and the flavors meld together beautifully. Continue cooking until the liquid reduces and the beef is tender, and the rendang has reached your desired consistency.

6. Final Touches:
   Adjust the seasoning with additional salt or sugar if necessary. The rendang should have a rich, dark color and a thick, almost dry texture. Serve hot and enjoy this savory, spiced Indonesian delight.

Rendang Daging and Beef Lung is a flavorful dish perfect for special occasions or when you want to indulge in a taste of authentic Indonesian cuisine. The slow cooking process allows the spices to deeply infuse the meat, resulting in a complex and irresistible flavor profile.