Rendang Sapi Recipe
Ingredients:
- 1 kg beef: Cut into slices against the grain to ensure tenderness.
- 4 coconuts: Extract coconut milk to yield 2 liters of thick coconut milk.
Spice Paste:
- 200 grams red chilies
- 1/2 cm ginger
- 2 tablespoons roasted coriander seeds
- 10 cardamom pods
- 10 cloves
- 2 star anise
- 1 whole nutmeg
- 13 shallots
- 7 cloves garlic
- 25 bird’s eye chilies (optional for extra spiciness)
- 3 cm galangal, flattened
- 2 stalks lemongrass, flattened
- 3 kaffir lime leaves
- 3 bay leaves
- 2 turmeric leaves
- 1/2 tablespoon salt (adjust to taste)
- 1 teaspoon chicken broth powder (optional)
Instructions:
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Prepare the Beef: Slice the beef against the grain into moderately thick pieces to maintain its tenderness during cooking.
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Extract Coconut Milk: Grate the coconuts and squeeze out the milk to obtain 2 liters of thick coconut milk. This will be the base for the rich and creamy sauce.
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Make the Spice Paste: Blend all the spice paste ingredients (red chilies, ginger, roasted coriander seeds, cardamom pods, cloves, star anise, nutmeg, shallots, garlic, and bird’s eye chilies if using) into a smooth paste. The combination of these spices will create the signature robust flavor of Rendang.
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Cook the Coconut Milk and Spice Paste: In a large, non-stick wok or heavy-bottomed pot, combine the coconut milk and spice paste. Bring to a boil over medium heat, stirring occasionally to prevent sticking and burning.
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Add the Beef: Once the mixture reaches a boil, add the beef slices. Stir in the salt and chicken broth powder, if using. Reduce the heat to low and let the mixture simmer gently. Stir occasionally to ensure even cooking and to prevent the mixture from burning.
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Simmer to Kalio Stage: Continue to cook until the mixture thickens and the oil begins to separate from the coconut milk. At this stage, the dish is known as “Kalio.” It will have a thick, gravy-like consistency. Taste and adjust the seasoning if necessary.
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Cook to Rendang Stage: Keep cooking on low heat, stirring occasionally, until the liquid evaporates and the mixture turns dark brown. The beef should become tender, and the flavors should be deeply absorbed into the meat. This stage can take several hours, so patience is key.
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Finish and Serve: Once the dish has reached the desired dry consistency and dark color, your Rendang Sapi is ready to be served. The beef should be tender and rich with the complex flavors of the spices and coconut milk.
Enjoy this traditional Indonesian beef stew with steamed rice, and savor the bold and aromatic flavors that make Rendang Sapi a beloved dish in Indonesian cuisine.
Nutritional Information:
Please note that the nutritional information provided is an estimate and may vary depending on the specific ingredients used.
- Serving Size: 1 serving (200 grams)
- Calories: Approximately 450 kcal
- Total Fat: 35g
- Saturated Fat: 25g
- Cholesterol: 85mg
- Sodium: 700mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 25g
Rendang Sapi is a hearty and flavorful dish, perfect for special occasions or whenever you crave a rich and satisfying meal. The process may be lengthy, but the result is well worth the effort. Enjoy cooking and savoring this delightful Indonesian delicacy!
