Rendang is a flavorful and aromatic Indonesian spicy beef stew. It's a delicious dish that requires slow cooking to achieve its rich and tender texture. Here's a traditional recipe to make Rendang:
Ingredients:
- 2 lbs (about 1 kg) beef (e.g., chuck roast or brisket), cut into chunks
- 4 tablespoons vegetable oil
- 2 cans (14 oz or 400 ml each) coconut milk
- 3 to 4 kaffir lime leaves (optional)
- 2 stalks lemongrass, bruised and tied into a knot
- 1 turmeric leaf (optional), torn into pieces (available in some Asian grocery stores)
- 1/2 cup water
- Salt to taste
Spice Paste:
- 6 shallots, roughly chopped
- 4 cloves garlic, roughly chopped
- 4 red chilies (adjust for spiciness)
- 4 dried red chilies, soaked in hot water until soft
- 1-inch piece of galangal (you can substitute with ginger)
- 1-inch piece of turmeric (you can substitute with 1 teaspoon turmeric powder)
- 1 tablespoon coriander seeds
- 1 teaspoon cumin seeds
- 4 candlenuts (you can substitute with macadamia nuts or cashews)
- 1 teaspoon shrimp paste (optional, but adds depth to the flavor)
Note: If you can't find some of the less common ingredients like kaffir lime leaves, turmeric leaf, or candlenuts, the dish will still turn out delicious without them.
Instructions:
Prepare the spice paste: In a food processor or mortar and pestle, blend or grind all the spice paste ingredients until you get a smooth and fragrant paste.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the spice paste and sauté it until it becomes fragrant and the oil starts to separate from the paste. This will take about 5-7 minutes.
Add the beef chunks to the pot and stir well to coat them with the spice paste. Cook for a few minutes until the beef is seared on the outside.
Pour in the coconut milk and add the kaffir lime leaves, lemongrass, turmeric leaf (if using), and water. Stir everything together.
Bring the mixture to a boil, then reduce the heat to low and simmer the Rendang uncovered. Stir occasionally to prevent sticking. As the liquid reduces, the sauce will thicken and intensify in flavor. This slow-cooking process can take around 3 to 4 hours until the beef becomes tender and the sauce is thick and dark.
Season with salt to taste, and continue simmering for a little longer if needed to achieve the desired consistency.
Once the Rendang reaches the desired consistency, taste and adjust the seasoning, adding more salt or sugar if necessary. The finished Rendang should have a rich, dry, and slightly sticky texture with intensely flavored beef.
Serve the Rendang with steamed white rice or coconut rice for a complete and delicious meal.
Rendang is best enjoyed the day after it's cooked as the flavors will further develop and become even more delicious. It's a dish that requires some patience, but the end result is definitely worth it!