Rendang Daging Sapi (Indonesian Beef Rendang)

Name: Rendang Daging Sapi (Indonesian Beef Rendang)
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Yield: 8 servings
Ingredients: beef (choose brisket or eye round cut), cut into large chunks; thick coconut milk from 2 coconuts; curly red chilies (reduce amount if you don't like it too spicy); shallots; garlic; candlenuts; ginger; galangal; lemongrass, bruised; bay leaves; kaffir lime leaves; ground coriander; cumin; fennel seeds; Salt and sugar, to taste

by Admin • 3 months ago

Prep

30 min

Cook

240 min

Servings

Level

Hard

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Rendang is a rich, spice-laden meat dish from Minangkabau that's a must-have during Idul Fitri (Eid al-Fitr) and Idul Adha (Eid al-Adha). Beef is slow-cooked with coconut milk, chilies, lemongrass, galangal, kaffir lime leaves, and a blend of other spices until the sauce dries up and the meat soaks up all the seasoning. The result is meat that's super tender, deep brownish-black in color, and has a savory, spicy, complex flavor with a hint of sweetness from the caramelized coconut milk. Rendang can keep for weeks without spoiling, which is why it's a top choice for stocking up during Lebaran. Cooking rendang does take time (up to 4-5 hours), but that patience pays off with a flavor loved around the world (rendang was even named the world's most delicious food by CNN). Back home, rendang is served with ketupat (rice cakes) or steamed rice, along with a side of boiled cassava leaves.

🧂 Ingredients

🍽️ Servings: 8

Adjust the servings and the ingredient amounts & nutrition below update automatically.

beef (choose brisket or eye round cut), cut into large chunks
thick coconut milk from 2 coconuts
curly red chilies (reduce amount if you don't like it too spicy)
shallots
garlic
candlenuts
ginger
galangal
lemongrass, bruised
bay leaves
kaffir lime leaves
ground coriander
cumin
fennel seeds
Salt and sugar, to taste

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👩‍🍳 Instructions

1 Grind the chilies, shallots, garlic, candlenuts, ginger, coriander, cumin, and fennel into a smooth paste. Sauté the spice paste with a little oil until fragrant and cooked through. Add the lemongrass, galangal, bay leaves, and kaffir lime leaves. Add the beef and stir until it changes color. Pour in the coconut milk little by little while continuously stirring. Let it come to a boil, then lower the heat. Cook while stirring occasionally for 3-4 hours until the coconut milk has dried up, the meat is tender, and the spices release their oil. Season with salt and sugar. Rendang is ready to be served.