New York, N.Y. — Indonesian Beef Rendang is a rich, slow-cooked dish from West Sumatra. This recipe simplifies the curry paste preparation using a blender, blending chilies, shallots, garlic, galangal, and ginger. The beef is tenderized in coconut milk with lemongrass and kaffir lime leaves, creating a thick, caramelized sauce. Perfect for special occasions, Rendang is best served with steamed rice or traditional dishes like lontong and ketupat.

This recipe uses a blender to make the curry paste, simplifying the process while maintaining authenticity.

Ingredients:

For the Curry Paste:

• 250 g large red chilies, deseeded
• 10 shallots, chopped
• 5 cloves garlic, chopped
• 25 g galangal, peeled and chopped
• 25 g ginger, peeled and chopped
• 4-5 candlenuts (kemiri nuts)
• 1 tsp turmeric powder (optional)

For the Rendang:

• 1 kg beef (topside or silverside), diced into 3 cm pieces
• 2 stalks lemongrass, bruised
• 5 kaffir lime leaves
• 2 liters thick coconut milk
• 2 tbsp tamarind water (1 tsp tamarind pulp soaked in 2 tbsp water)
• 2 tsp salt (or to taste)
• 1/2 cup grated coconut (for kerisik)
• 2 tbsp palm sugar (optional)

Instructions:

1. Make the Curry Paste:
   • Add all curry paste ingredients to a blender.
   • Blend until smooth, adding a little water if necessary.
2. Cook the Rendang:
   • Heat 4 tbsp coconut oil in a large saucepan or Dutch oven over medium heat.
   • Add the bruised lemongrass and sauté for a minute.
   • Add the curry paste and cook until fragrant and slightly dark, about 10 minutes.
   • Add the beef and stir to coat with the curry paste. Cook for another 5 minutes.
3. Add Coconut Milk and Spices:
   • Pour in the coconut milk, tamarind water, salt, and palm sugar (if using).
   • Stir well and bring to a boil.
   • Reduce heat to low and simmer uncovered for about 2 hours, stirring occasionally, until the coconut milk thickens and the beef is tender.
4. Finish with Kerisik:
   • Toast the grated coconut in a dry pan over medium heat until golden brown.
   • Pound the toasted coconut into a fine paste (kerisik).
   • Add the kerisik to the rendang and stir well.
5. Final Cooking:
   • Continue cooking for another 30 minutes to an hour, stirring frequently, until the rendang is dry and caramelized.
6. Serve:
   • Serve hot with steamed rice or nasi kuning.

Tips:

• For a darker rendang, cook longer or add more kerisik.
• Rendang can be made ahead and refrigerated or frozen for later use.

Cooking Time: Approximately 3-4 hours

Serves: 6-8 people

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#CoconutMilk #SpicyCurry #Foodie #Foodstagram

Tags: Indonesian cuisine, beef rendang, slow-cooked beef, coconut milk, curry paste, galangal, ginger, lemongrass

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