Saucy Indonesian Beef Rendang
Once you have tasted Indonesian food, you will never forget the unique and delicious flavors. This Indonesian beef rendang is one you will come back to again and again.
Equipment
- Wok or wide, deep skillet
- Wide, Deep Skillet or wok
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 3 cans full-fat coconut milk
- 1 can coconut cream if you cannot find coconut cream, use two extra cans of coconut milk and use only the creamy solids that have collected at the top, reserving the liquid for another use.
- 4 medium shallots roughly chopped
- 4 cloves garlic peeled and smashed
- 1 tablespoon (6g) peeled fresh ginger about 1", roughly chopped
- 1 tablespoon (6g) peeled fresh galangal about 1", roughly chopped
- 2 teaspoons fresh turmeric root ¼ inch, roughly chopped
- 1-2 whole habanero peppers (stems removed) or your favorite fresh, hot chiles
- 3 pounds (1 ⅓ kilos) beef brisket cut into large chunks and trimmed of visible fat
- 1 ½ tablespoons kosher salt or to taste
- 3 tablespoons brown sugar or to taste
- 1 stem lemongrass
- 8 fresh lime leaves
Step by Step Instructions
Step 1
- To a high-powered blender, such as a Vitamix, add the coconut milk, shallots, garlic, ginger, galangal, turmeric, and habanero. Blend on the highest speed for 1-2 minutes, or until the mixture is completely smooth.
Step 2
- Add the beef to a large, heavy wok or wide, deep skillet. Cast iron or enameled cast iron is best (as the sauce reduces, it will burn more easily in stainless steel).Pour the contents of the blender over the beef. Add coconut cream, salt, and brown sugar, and stir to combine. Place on a burner over medium heat.
Step 3
- While you wait for the sauce to come to a simmer, prepare the lemongrass and lime leaves. On a large cutting board, remove the outer 1-2 thick outer layers of the lemongrass. Cut in half crosswise, and add to the sauce. Tear the lime leaves slightly at the edges to help release the oils, and add these to the sauce as well.
Step 4
- Adjust the heat to ensure that the sauce bubbles gently, uncovered, without sticking or burning at the bottom. Stir periodically.
- The dish will take 6-8 hours to cook, and is done when the sauce is thick and silky (like gravy), and the meat is tender, but not falling apart. If any grease has collected at the top of the pan, collect and discard.
Step 5
- Taste the sauce and adjust to your preferences. You may wish to add more salt or brown sugar. If you like a spicier sauce, you may slit open an additional pepper and let it simmer in the sauce during the cooking process, and discard it at the end.
- If you desire a more sour flavor, you may add fresh lime juice once you have removed the finished dish from the heat.
Step 6
- When you are happy with your sauce, remove and discard the lemongrass and lime leaves.
- Serve over white rice (or try your luck with coconut rice)!
