Fragrant Indonesian Beef Rendang Feast
Known as one of the world's most impressive festive dishes, this slow-cooked masterpiece features tender beef in a complex reduction of coconut milk and toasted spices. Its deep, caramelized flavors and aromatic richness make it the perfect centerpiece for a grand dinner with many guests.
Ingredients
- Beef chuck, cubed800 g
- Coconut milk400 ml
- Desiccated coconut50 g
- Lemongrass stalks, bruised2 pcs
- Kaffir lime leaves4 pcs
- Galangal, grated30 g
- Fresh ginger, grated20 g
- Garlic, minced4 cloves
- Shallots, finely chopped6 pcs
- Red chili flakes1 tbsp
- Star anise1 pc
- Palm sugar1 tbsp
Instructions
In a dry pan over medium heat, toast the desiccated coconut until it is deep golden brown. Grind it into a fine, oily paste using a mortar and pestle or spice grinder.
Blend the shallots, garlic, ginger, and galangal into a paste. Sauté this in a large heavy-bottomed pot with the lemongrass and star anise until the oil begins to separate and it smells fragrant.
Add the beef cubes to the pot and stir well to coat them in the spice paste. Cook until the beef is browned on all sides.
Pour in the coconut milk, chili flakes, and lime leaves. Bring to a boil, then reduce heat to low. Simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the liquid has almost entirely evaporated.
Stir in the toasted coconut paste (Kerisik) and palm sugar. Continue cooking on very low heat, stirring constantly, until the meat is dark brown and the sauce has reduced to a thick, flavorful coating around the beef.
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