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Main Ingredients:
– 1 kg (2.2 lbs) beef, cut into pieces (use cuts like round or brisket)
– 1 liter (4 cups) thick coconut milk (from 2 coconuts)
– 500 ml (2 cups) thin coconut milk
Spice Paste:
– 10 shallots
– 6 cloves garlic
– 100 grams red chilies (adjust to taste for heat)
– 2 inches fresh ginger, peeled
– 2 inches galangal, peeled
– 1 inch turmeric, peeled
– 5 candlenuts, toasted
Other Spices:
– 2 stalks lemongrass, bruised
– 3 kaffir lime leaves
– 2 bay leaves
– 2 turmeric leaves, tied in a knot (optional)
– 1 tbsp ground coriander
– 1 tsp salt (adjust to taste)
– 1 tbsp grated palm sugar
Instructions for Cooking Beef Rendang
1. Prepare the Spice Paste
Blend or grind all the ingredients for the spice paste until smooth. A fine paste will help the flavors absorb into the meat and release a rich aroma.
2. Sauté the Spices
Heat a bit of oil in a large pot or wok. Sauté the spice paste along with lemongrass, kaffir lime leaves, bay leaves, and turmeric leaves until fragrant and the oil separates from the paste. Well-cooked spices will have a slightly darker color and release their oils.
3. Add Thin Coconut Milk
Once the spices are cooked, add the thin coconut milk first. Stir gently to prevent the coconut milk from breaking. Bring it to a boil.
4. Add the Beef
Add the beef pieces to the coconut milk and spices. Stir until the beef is well-coated in the mixture. Cook on medium heat.
5. Add Thick Coconut Milk
Once the beef starts to change color, add the thick coconut milk. Reduce the heat and simmer gently so the coconut milk and spices can be absorbed by the beef. Stir occasionally to prevent the coconut milk from curdling and to distribute the spices evenly.
6. Cook Until the Coconut Milk Dries Up
Cook the rendang for 3–4 hours, or until the coconut milk has dried up and the oil starts to separate. Stir gently and periodically to keep the meat intact. Continue cooking until the rendang turns a deep brown or blackish color.
7. Adjust Seasoning
Once the mixture has reduced, add salt and palm sugar to taste. Stir again to blend the seasoning. The rendang is ready to serve once the meat is tender and the flavors are fully infused.
Serving and Storing Tips:
– Rendang can be stored in an airtight container in the refrigerator. The flavors will intensify over time, making it even tastier the next day.
– When reheating, you can simply heat it in a pan without additional oil or add a bit of coconut milk if you want a saucier consistency.
Enjoy making and savoring your homemade beef rendang!
Written by : Budi Gunawan
