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Rendang (Indonesian Beef and Coconut Stew)

@arecipe.bsky.social

Rendang is made from beef or water buffalo meat slowly cooked in coconut milk and spices. The coconut milk used in cooking turns into a delicious spicy sauce that is more delicious than the meat itself.

Total 03:00
Yield 10

Ingredients

  • 2 cloves garlic
  • 4 shallots
  • 25 g ginger
  • 15 g turmeric
  • 75 g young galangal
  • 1 tbsp ground fresh red chile pepper
  • 1 tsp black pepper
  • ½ pod dried nutmeg
  • 2 candlenuts
  • ½ tbsp salt
  • 1 tbsp gula jawa (Indonesian palm sugar)
  • 1 kg beef, cut into big cubes to make 20 pieces
  • 4 lime leaves
  • 1 stalk lemongrass
  • 2 L ready-to-use coconut milk or coconut milk from 1 big fresh coconut

Instructions

  1. 1
    Using a food processor, grind together all the ingredients for the spice paste.
  2. 2
    Marinate meat with the spice paste for at least 1 hour.
  3. 3
    Heat the coconut milk over low heat until some oil rises to the surface (at least 20 minutes). Stir the coconut milk while it is cooking.
  4. 4
    Transfer the meat and spice paste mixture to a large wok or pot. Cover with 300 ml of the hot coconut milk.
  5. 5
    Stirring occasionally, cook over medium-low heat until half of the coconut milk has evaporated.
  6. 6
    Add another 100 ml hot coconut milk, and stir until almost all of the coconut milk has evaporated.
  7. 7
    Keep on adding coconut milk, 100 ml at a time, and cooking until the previous addition has evaporated.
  8. 8
    Cook until the meat is tender (at least 1½ hours) and almost all the liquid from the coconut milk has reduced to a spicy sauce.
Category
Soups
Cuisine
Indonesian

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Rendang_(Indonesian_Beef_and_Coconut_Stew)