Rendang Daging Sapi (Beef Rendang)

Ingredients

• 2 pounds Beef chuck (cut into 1-inch cubes)
• 4 cups Coconut milk (thick)
• 10 pieces Shallots
• 6 cloves Garlic
• 2 tablespoons Ginger (grated)
• 2 tablespoons Galangal (grated)
• 1 tablespoon Turmeric (grated)
• 6 pieces Red chilies
• 2 stalks Lemongrass (bruised)
• 5 pieces Kaffir lime leaves
• 2 teaspoons Coriander powder
• 1 teaspoon Cumin powder
• 5 pieces Candlenuts (kemiri)
• 2 teaspoons Salt
• 1 teaspoon Sugar
• 2 tablespoons Vegetable oil

Instructions

1. 1In a blender or food processor, combine the 10 shallots, 6 cloves garlic, 2 tablespoons grated ginger, 2 tablespoons grated galangal, 1 tablespoon grated turmeric, 6 red chilies, 2 teaspoons coriander powder, 1 teaspoon cumin powder, and 5 candlenuts. Blend until you have a smooth paste. If the paste is too thick to blend, add 1 tablespoon of the 4 cups of coconut milk to help it along.
2. 2Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 350°F (175°C). Add the blended spice paste, 2 bruised stalks of lemongrass, and 5 kaffir lime leaves. Cook, stirring constantly, for 5-7 minutes, or until the paste is very fragrant and slightly darkened, being careful not to burn it.
3. 3Add the 2 pounds of beef chuck cubes to the pot. Stir well to coat the beef with the spice paste and cook for 5-8 minutes, stirring occasionally, until the beef is browned on all sides. This searing helps to lock in flavor.
4. 4Pour in the remaining 4 cups of coconut milk. Stir everything together, scraping any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer over medium heat, about 190°F (88°C).
5. 5Once simmering, reduce the heat to low, so the mixture is just barely bubbling. Cover the pot loosely, leaving a small gap for steam to escape. Let it simmer for at least 3 hours, or up to 4 hours. Stir the rendang every 30 minutes to prevent the beef from sticking to the bottom of the pot and to ensure even cooking. The beef is ready when it is fork-tender and the sauce has significantly thickened and started to caramelize, turning a deep brown color.
6. 6Remove the bruised lemongrass stalks and kaffir lime leaves from the pot. Stir in 2 teaspoons of salt and 1 teaspoon of sugar. Taste and add more salt or sugar if needed, stirring until dissolved. Continue to cook uncovered for another 15-30 minutes on low heat, stirring more frequently, until the sauce has reduced to a thick, oily coating on the beef, indicating it is fully caramelized and tender. The internal temperature of the beef should be at least 195°F (90°C) for maximum tenderness.
7. 7Let the rendang rest in the pot for 10 minutes off the heat before serving. This allows the flavors to meld and the beef to reabsorb some of the juices. Serve hot with steamed rice.

Substitutions

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