Beef Rendang Recipe

Description:

Beef Rendang is a rich, intensely flavorful Indonesian beef stew. The beef is incredibly tender and falls apart easily, immersed in a thick, reddish-brown sauce fragrant with spices like lemongrass, chilies, and ginger. The coconut milk provides a creamy texture and subtle sweetness, balanced by the savory depth of the spices and a hint of salty fish sauce. The dish is visually appealing with its deep color and glistening sauce, often garnished with vibrant green cilantro. The beef is often coated in a rich, almost sticky glaze from the reduced coconut milk and spices. The overall impression is one of luxurious decadence and complex flavors.

Ingredients:

• - 1 kg beef chuck, cut into 2-inch cubes
• - 2 large onions, thinly sliced
• - 4 cloves garlic, minced
• - 2 inch ginger, minced
• - 4-6 red chilies, finely chopped (adjust to taste)
• - 2 stalks lemongrass, bruised and finely chopped
• - 1 teaspoon turmeric powder
• - 1 teaspoon cumin powder
• - 1 teaspoon coriander powder
• - 1/2 teaspoon ground cinnamon
• - 1/4 teaspoon ground cloves
• - 1/4 teaspoon ground nutmeg
• - 200ml coconut milk
• - 400ml coconut milk
• - 2 tablespoons palm sugar (or brown sugar)
• - 2 kaffir lime leaves, roughly torn
• - 2 tablespoons fish sauce (or soy sauce)
• - 2 tablespoons vegetable oil
• - Salt to taste
• - Fresh cilantro, chopped (for garnish)

Instructions:

1. 1. Marinate the beef: In a large bowl, combine the beef cubes with 1 teaspoon of turmeric powder, 1/2 teaspoon of salt, and half of the minced garlic and ginger. Mix well and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator. This will tenderize the beef and allow the flavors to penetrate.
2. 2. Sauté aromatics: Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onions and sauté for about 5-7 minutes, until softened and slightly caramelized.
3. 3. Add spices and chilies: Add the remaining minced garlic and ginger, chopped chilies, lemongrass, cumin powder, coriander powder, cinnamon, cloves, and nutmeg to the pot. Sauté for another 2-3 minutes, stirring constantly, until fragrant. The spices will release their oils and create a rich aroma.
4. 4. Brown the beef: Add the marinated beef cubes to the pot and brown them on all sides. This step will create a delicious crust and add depth of flavor. Work in batches if needed to avoid overcrowding the pot. Brown for about 8-10 minutes total.
5. 5. Simmer in coconut milk: Pour in 200ml of coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for at least 1 hour, or until the beef is almost tender. Stir occasionally to prevent sticking.
6. 6. Add remaining ingredients: After an hour, stir in the remaining 400ml of coconut milk, palm sugar, kaffir lime leaves, and fish sauce. Taste and adjust seasoning with salt as needed.
7. 7. Continue simmering: Continue to simmer the beef rendang uncovered, allowing the sauce to reduce and thicken. This process takes approximately 30-45 minutes, or until the sauce has reached your desired consistency, and the beef is extremely tender and falling apart. Stir frequently to prevent burning.
8. 8. Garnish and serve: Once the beef rendang is cooked to your liking, remove it from the heat and garnish with freshly chopped cilantro. Serve hot with steamed rice.