Beef Rendang

Rendang is an iconic Indonesian dish known for its deep, complex flavors and tender, slow-cooked meat. Originating from West Sumatra, it’s a rich culinary heritage that has captured global recognition, earning a spot in CNN's World's 50 Most Delicious Foods. This dish embodies the heart of Indonesian cuisine and is a must-try for anyone looking to experience true flavor mastery.

Ready to try your hand at this delicious dish? Here’s an authentic recipe for making Indonesian beef rendang at home:

Ingredients:

For the Beef:

• ½ kg beef

• 1 liter thick coconut milk (from 3 coconuts)

Dry Spice Blend:

• 2 bruised lemongrass stalks

• 5 cm cinnamon stick

• ½ nutmeg

• 1 kandis tamarind

• 3 cloves

• 3 cardamom pods

• 1 star anise

• 1 tied turmeric leaf

• 2 bay leaves

• 4 lime leaves

Spice Paste:

• 5 cloves garlic

• 12 shallots

• 50 grams curly chilies

• 2 red chilies, deseeded

• 1 piece ginger

• 2 pieces galangal

• White part of 1 lemongrass stalk

• 2 cm cinnamon stick

Seasoning:

• 1 tbsp salt

• ½ tsp cooking seasoning

• Coconut oil

Instructions:

Prepare the Beef:

• Boil the beef until tender, then cut into bite-sized pieces.

Create the Spice Paste:

• Blend all the spice paste ingredients into a smooth mixture using a food chopper or food processor.

Sauté the Spices:

• Heat coconut oil in a large pan, and sauté the spice paste until fragrant.

Combine Flavors:

• Add the dry spices to the pan, followed by coconut milk. Cook over medium heat until the oil separates from the mixture.

Cook the Beef:

• Add the boiled beef into the pan, and let it simmer until the coconut milk reduces significantly.

Season and Simmer:

• Adjust the taste with salt and cooking seasoning. Continue cooking on low heat until the beef is coated in a thick, rich sauce.

Pro Tip:

Patience is key when making rendang! The long, slow cooking process is what brings out the signature depth and richness of this dish. Serve with rice, and enjoy a culinary masterpiece that represents the heart of Indonesian cuisine.