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Rendang (Indonesian Beef and Coconut Stew)
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.
Ingredients
- garlic2 clove
- shallots4
- ginger25 g
- turmeric15 g
- galangal, young75 g
- red chilli, fresh; ground1 tbsp
- black pepper1 tsp
- nutmeg, dried1/2 pod
- candlenut2
- salt1/2 tbsp
- gula jawa, gula jawa (Indonesian palm sugar)1 tbsp
- beef, cut into 20 big cubes1 kg
- lime leaves4
- lemongrass1 stalk
- coconut milk, ready-to-use; or coconut milk from 1 big fresh coconut2 L
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Using a food processor, grind together all the ingredients for the spice paste.
Marinate meat with the spice paste for at least 1 hour.
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.
Transfer the meat and spice paste mixture to a large wok or pot. Cover with 300 ml of the hot coconut milk.
Stirring occasionally, cook over medium-low heat until half of the coconut milk has evaporated.
Add another 100 ml hot coconut milk, and stir until almost all of the coconut milk has evaporated.
Keep on adding coconut milk, 100 ml at a time, and cooking until the previous addition has evaporated.
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.
