Beef Rendang Recipe Indonesian Spicy Beef In Coconut Recipes

INDONESIAN BEEF RENDANG

Steps:

• Using pestle and mortar, pound and grind the onions, galangal, ginger, and fresh chillies (if using) into a paste. You can also use a food processor to make this paste. Just put the onion, galangal, ginger, and chillies in the food processor. Then give it a blitz until all the become a thick paste.
• Put the meat in a big wok, add in the spices and herbs paste, the cumin, coriander, lemongrass, turmeric leaf, kaffir lime leaves, and salt.
• Stir until all the meat pieces are covered with spices. Put the lid on and cook at medium heat. Keep checking and stirring every now and again.
• After about 20-30 minutes when the meat looks cooked, add in the coconut milk. Stir and cook further with the lid on at medium heat until the milk reaches boiling point, then turn the heat to low. Don't forget to always keep checking and stirring.
• Rendang should be ready within a few hours. But at this point, the rendang will have quite a bit of gravy. You can enjoy it if you want to.
• If you like to have a proper Rendang Hitam (black rendang), you have to cook longer for at least another hour. Cook the rendang until all the gravy evaporates. Take care not to let it stick to the wok, or worse, to burn. Keep checking and stirring.
• When all the sauce is gone, and the rendang turns dark brown, you can switch the heat off. Your black rendang/ rendang hitam is ready.

INDONESIAN RENDANG

Steps:

• Put all ingredients for the paste in a blender or food processor.
• Add 50 ml coconut milk to help the blending process and blend until smooth.
• Put the beef and spice paste into a Wok or a large saucepan (minimum capacity 4 liters).
• Pour in the coconut milk, add the lemon grass, kaffir lime leaves and turmeric leaves. Stir to mix.
• Cook over medium-high heat until the coconut milk get boiled.
• Adjust the heat into medium and simmer for 1.5 hours uncovered until the coconut milk becomes thicker and oily. Stirring occasionally.
• Add the tamarind water and salt to taste. (Note: If you like to eat it with sauce you can stop the cooking now. This dish is called: Kalio /Wet Rendang)
• If you like to eat it as rendang then continue cooking on low heat for about 30 minutes.
• Cook until the coconut milk is driven off and the beef and sauce becomes brown and almost dry. (At this stage you will probably need to stir all the time to prevent burning)
• Serve hot with rice and "Minangkabau Green Sambal".
• Many Indonesians prefer a black colour rendang. To get this kind of rendang you need to add roasted grated coconut which's smoothly blended.
• I personally prefer to stop the cooking earlier to reserve it's thick delicates sauce as you see in the pic :-)

INDONESIAN BEEF RENDANG (RENDANG SAPI)

Steps:

• Grind or blend shallot, garlic, ginger, galangal, peppercorn and turmeric into paste.
• Cut the beef into small but thick slices square.
• Put the beef, spice paste and all other ingredients into a wok and bring slowly to the boil, stirring constantly to prevent the coconut milk from separating. Cook over low heat, stirring from time to time, until the meat is very tender and all the sauce has evaporated.
• Continue cooking the beef, which will fry in the oil that has come out from the coconut milk, until brown.
• Serve with warm Basmati or Jasmine plain rice.