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Beef Rendang - Spicy Beef in Coconut
By poisoneyes | March 3, 2008
Oh I love this recipe so much!! I guess if this recipe is not from Lother Arsana perhaps it is from Heinz Von Holzen. 
This is one of the most popular Indonesian dishes, which originated in Padang, West Sumatra, and features chunks of beef stewed in coconut and spices.
2 lbs ( 1 kg) top round or stewing beef
2 tablespoons oil
2 cups (500 ml) c0conut cream or 3 cups (750 ml) thick coconut milk
3 salam leaves
3 kaffir lime leaves
3 fresh turmeric leaves (optional)
1 cinnamon stick
2 tablespoons shaved palm sugar or dark brown sugar
2 teaspoons salt
Crispy Fried Shallots, to garnish
Spice Paste
1 teaspoon black peppercorns
3 in (8 cm) fresh galangal, peeled and sliced
2 stalks lemongrass, thick bottom third only, outer layers discarded, inner part sliced
2 in (5 cm) fresh ginger, peeled and sliced
6 to 8 red finger-length chilies, deseeded
12 shallots, peeled
10 cloves garlic, peeled
- Prepare the Crispy Fried Shallots.
- Cut the beef into bite-sized chunks and set aside.
- Make the Spice Paste by grinding all the ingredients very coarsely in a mortar or blender, adding a little coconut cream if necessary to keep the mixture turning.
- Heat the oil in a wok over high heat and stir-fry the Spice Paste until fragrant, 1 to 2 minutes. Add the beef chunks and all the other ingredients, except the Crispy Fried Shallots, and bring to a boil, stirring constantly. Reduce the heat to medium and simmer uncovered for about 1 hour, then reduce the heat to low and continue simmering for 1 more hour, stirring from time to time until the meat is very tender and most of the liquid has evaporated. By this time, the oil will have separated from the milk. Continue to stir-fry the beef in this oil for about 25 minutes until it turns a dark brown color, then remove from the heat.
- Transfer the beef to a serving platter, garnish with Crispy Fried Shallots and serve with steamed rice. This dish actually tastes better it left to sit for several hours, or even overnight in the refrigerator, then stir-fry again for several minutes to reheat, and serve.
Serves: 4 to 6
Preparation time: 30 mins
Cooking time: 2 hours 30 mins
