Ingredients:
1 kg beef (preferably brisket or chuck), cut into cubes
1 liter coconut milk
3 lemongrass stalks, bruised
4 kaffir lime leaves
2 turmeric leaves, torn into pieces
2 tamarind slices
Salt to taste
2 tablespoons palm sugar
Spice Paste:
6 shallots
4 cloves garlic
5 red chilies (adjust according to taste)
2 inches ginger
2 inches galangal
1 inch turmeric
Instructions:
Prepare the Spice Paste:
Blend shallots, garlic, red chilies, ginger, galangal, and turmeric into a fine paste.
Cook the Spice Paste:
In a large wok or pot, heat a small amount of oil over medium heat.
Add the spice paste and cook until fragrant, about 5-7 minutes.
Add Lemongrass and Leaves:
Add the bruised lemongrass stalks, kaffir lime leaves, turmeric leaves, and tamarind slices to the pot. Stir well.
Add the Beef:
Add the beef cubes to the pot and stir until the beef is coated with the spice paste and begins to brown.
Add Coconut Milk:
Pour in the coconut milk and bring to a gentle boil.
Simmer:
Reduce the heat to low and simmer uncovered, stirring occasionally to prevent sticking, until the beef is tender and the liquid has reduced to a thick, dry consistency. This can take 2-3 hours.
Season:
Add salt and palm sugar to taste. Continue to cook, stirring occasionally, until the oil separates and the rendang is dark brown and dry.
Serve:
Serve the rendang with steamed rice, garnished with fried shallots if desired.
Rendang, a rich and tender coconut beef stew which is explosively flavorful, originates from the Minangkabau ethnic group of Indonesia. This dish has gained international acclaim and is often served at festive occasions and family gatherings, praised for its complex and deep flavors.
