BEEF RENDANG (INDONESIAN)
"World's Most Delicious Food!"Slow-cooked Indonesian curry. Rich, aromatic, fall-apart tender. Worth thewait!
Ingredients
For the Beef:
- 2½ lbs beef chuck roast cut into 2-inch cubes
- 2 cans 13.5 oz each coconut milk (full-fat)
- 1 cup water
For the Spice Paste (Bumbu):
- 8 shallots or 2 medium red onions, roughly chopped
- 8 cloves garlic
- 3- inch piece fresh ginger peeled and sliced
- 2- inch piece fresh galangal peeled and sliced (or extra ginger)
- 3 stalks lemongrass white part only, sliced
- 6-8 dried red chilies soaked in hot water (or 2-3 fresh)
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ cup water for blending
For the Toasted Coconut (Kerisik):
- 1 cup unsweetened shredded coconut desiccated coconut
- OR substitute: ¼ cup almond butter not authentic but works
Additional Ingredients:
- 3 kaffir lime leaves or 1 teaspoon lime zest
- 2 tablespoons tamarind paste
- 2 tablespoons palm sugar or brown sugar
- 2 teaspoons salt adjust to taste
- 3 tablespoons vegetable oil
For Serving:
- Steamed jasmine rice or coconut rice
- Fresh cilantro
- Sliced red chilies optional
- Fried shallots optional garnish
Instructions
- Toast coconut until dark golden, blend into paste (kerisik).
- Blend all paste ingredients smooth.
- Cook paste in oil 15-20 min until dark and fragrant.
- Add beef, brown 5-7 min.
- Add coconut milk, water, aromatics. Boil, then simmer LOW uncovered 3-4 hrs.
- Add kerisik after 2-3 hrs. Cook until dark, thick, tender!
Notes
- PATIENCE REQUIRED: 3-4 hrs slow cooking! Magic happens in time
- Cook UNCOVERED: Must evaporate liquid. Dark, thick = done!
- Kerisik essential: Toasted coconut paste = authentic flavor!
- Better next day: Flavors develop! Freezes 3-4 months perfectly.