Rendang is a tasty dish made of meat. It can be found easily in Indonesia since it has become an icon of the country. Meat is the main ingredient, but the tenderness and the rich flavor make it stand out among other Indonesian dishes. You should definitely try it especially if you really like spices because it tastes rich. Beef rendang can be made of chicken, too. But for an obvious reason, beef is a perfect choice.
What spices are used to make it? There are a lot, like chilies, ginger, shallots, garlic, and others. They all contribute to the wonderful taste of this local food. It also uses coconut milk, which helps strengthen its aroma. Cooking with coconut milk is not easy as it can hurdle due to overboiling. Though you can find it everywhere in the country, rendang actually originated from West Sumatra. People fall in love with the unique flavor, no wonder it has spread quickly to other areas. Now it has become a national treasure. Even people from other countries like it as well. How do we make it? We will provide a beef rendang recipe for you.
Beef rendang ingredients:
- 3 pounds beef tenderloin, cut into small chunks
- 8 lime leaves
- 1 tsp ground turmeric
- 3 cans of coconut milk
- 5 fresh banana peppers, seeded and chopped
- 1 tsp ground red pepper
- 4 shallots, chopped
- 7 cloves garlic, chopped
- 2 tbsp salt
- 1.5 inch piece galangal, thinly sliced
- 4 stalks lemon grass, chopped
- Combine the spices like garlic, shallots, peppers, ground red pepper, and salt into a blender. Blend them all until desired consistency is reached. The paste should not be too soft because it tastes better when it still has a texture.
- Heat oil in a skillet over medium heat. Add the pepper mixture, lime leaves, lemon grass, turmeric, and galangal. Stir occasionally until the aroma comes out. Make sure the skillet is large enough to accommodate the beef because you have to add the beef chunks after that.
- Cook the beef until it becomes tender. It takes long to make it tender. As long as you keep the heat medium, it will not fall apart. The meat juices will start to evaporate after 15 minutes of cooking.
- The coconut milk should be added the last. Coconut milk is one of the most important ingredients as really enriches the flavor. The beef will be creamy and extra silky after it is cooked with coconut milk. Slowly pour it into the skillet, bring to a boil, and reduce to a simmer. Transfer the beef to a bowl, set aside. Keep stirring the mixture in the skillet until the water evaporates and the paste becomes thicker. It probably takes 30 minutes to reduce a significant amount of water from the mixture. When the sauce looks ticker, you can put the beef back in the skillet. Cook it over low heat. Constant heat is required to separate coconut milk from its oil.
It can take up to 4 hours to cook beef rendang. Just so you know, the beef tastes better on its second day after cooking. The spices used to make it act as preservatives, which is why it can last in room temperature for a few days.