Beef Rendang

Rendang Daging Sapi

Ingredients

Main: 2 lbs (1 kg) beef chuck, cut into 2-inch cubes. Spice Paste (Blended): 8 shallots, 6 garlic cloves, 5 red chilies, 3 inches ginger, 2 inches galangal, 4 candlenuts, 1 tsp coriander seeds, 1/2 tsp cumin seeds. Aromatics: 4 lemongrass stalks (bruised), 8 kaffir lime leaves, 2 turmeric leaves (optional), 2 cinnamon sticks, 4 cloves. Liquid: 4 cups (1 liter) coconut milk, 2 cups water. Seasoning: 2 tbsp tamarind paste, 2 tbsp palm sugar, 1 tbsp salt.

Detail Steps and Procedure

1. Prepare Spice Paste: In a food processor, blend shallots, garlic, chilies, ginger, galangal, candlenuts, coriander, and cumin until smooth. Add 2-3 tbsp water if needed.

2. Toast Spices: Heat a large heavy-bottomed pot over medium. Dry-toast cinnamon and cloves for 30 seconds until fragrant. Remove and set aside.

3. Cook Spice Paste: In the same pot, add 2 tbsp oil. Cook the blended spice paste over medium-low heat for 8-10 minutes until fragrant and oil separates. Stir constantly to prevent burning.

4. Braise Beef: Add beef cubes to the pot, stir to coat with spices. Cook for 5 minutes until beef changes color. Add coconut milk, water, lemongrass, kaffir lime leaves, turmeric leaves, toasted cinnamon, and cloves. Bring to a gentle simmer.

5. Slow Cook: Reduce heat to low. Partially cover and simmer for 2.5-3 hours, stirring every 30 minutes. Liquid will reduce gradually.

6. Season: After 2 hours, add tamarind paste, palm sugar, and salt. Continue cooking.

7. Final Reduction: In the last 30 minutes, increase heat slightly. Cook uncovered, stirring frequently, until sauce thickens into a dark brown paste coating the meat (oil will separate).

8. Rest and Serve: Remove from heat. Let rest 10 minutes. Discard lemongrass and leaves. Serve with steamed rice.

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