Beef Rendang (Rendang Daging Sapi)

Locale: Indonesia

Source: James Oseland, Cradle of Flavor [p. 304]

Serves: 4-6

Ingredients

Flavoring Paste

  • 1 nutmeg, cracked open
  • 5 whole cloves
  • 6 shallots, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 5-to-20 fresh Holland chiles (or other)
  • 2 inches fresh turmeric, coarsely chopped
  • 2 inches ginger, peeled and thinly sliced
  • 2 inches galangal, peeled and thinly sliced
  • 5 candlenuts (or macadamia nuts)
  • 2 lbs well-marbled boneless beef chuck or bottom round, cut into 2-inch cubes
  • 2.5 c coconut milk
  • 3 stalks fresh lemongrass, each tied into a knot
  • cinnamon stick, 4 inch
  • 7 kaffir lime leaves
  • 5 whole daun salam leaves
  • 1 tsp kosher salt
  • 1 tbs finely shredded fresh kaffir lime leaves

Steps

  1. Grind spices. Combine with flavoring paste ingredients. Heat skillet and combine flavoring paste with beef. Add coconut milk, lemongrass, cinnamon, whole lime leaves, daun salam, and salt. Stir well to combine and bring uncovered to slow, steady bubble, stirring every 10-20 minutes to prevent milk and coconut milk from sticking and scorching. As it cooks, the sauce will become progressively thicker and darker, eventually turning brown. Continue cooking 2-3 hours, until liquid has reduced by about 95 percent. When liquid is gone, reduce heat to low, and continue cooking until the meat fries and turns dark. Discard cinnamon, lemongrass, and leaves.

Notes

Log

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