Beef Rendang

Ingredients

Ingredients (A)

1 kg beef

600 ml coconut cream

100 ml vegetable oil

Ingredients (B)- to blend

4 candlenuts

12 cloves chopped garlic

300 g red chili, , (Serrano chili/pepper)

250 g onions

50 g ginger

50 g galangal

25 g ground turmeric, or 50g of fresh turmeric

1½ tsp ground coriander

1 tbsp salt

1 tsp sugar

4 green cardamom pods

11/2 tsp cumin seeds

10 cloves

Ingredients (C)- Seasonings and Spices

4 stalks lemongrass, , bashed

3 pieces kaffir lime leaves

1 piece asam keping

2 turmeric leaves, ,tied up Instructions Cooking instructions:

- Cut the beef. Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.

- Blend all the ingredients B in the recipe, and set the blend aside. You can get most of these spices at Asian markets. You can use ground spices if whole spices are unavailable. Please check the expiry date to get the freshest possible ground spices to make rendang.

- Bash the lemongrass. Remove the green section and the outer sheath of the lemongrass. Use only the white part. Bash them so that the lemongrass to ensure the release of the flavor.

- Saute the spice. Heat the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.

- Add the coconut milk and lemongrass to curry paste in the wok.

- Add the beef and cook over medium heat. Bring the coconut milk to a boil.

- Once it is boiled, continue to simmer over low heat. Add water from time to time when the stew is about to dry.

- Cook until the beef absorbs the flavor of the spices thoroughly and the color turns dark brown. It will take about three hours. You can use an Instant Pot or any other brand of multicooker to shorten the cooking time. Most of the modern multicooker has programmed mode indicated for cooking beef. Please remember using less water if you pressure cook the beef.

- Served with rice.

Notes

- Use the right type of chili. If you use the red chili as shown, which is the local Serrano chili, the amount should be OK (300g for 1kg of beef). I prefer removing the seed and pith to reduce the hotness and retain the flavor. If you prefer to be less spicy, reduce the amount to 200g.

- Cut the galangal into small pieces. Before sauteing, you must blend the galangal, garlic, onions, and chili. You want these aromatics and other spices to cook down to become a paste that will stick to the beef.

Diatery Restriction: Keto, Dairy Free Region: Indonesian

Reference: https://www.tasteasianfood.com/beef-rendang-recipe/