Indonesian Beef Rendang

Indonesian Beef Rendang

Recipe only

This mouthwatering Indonesian beef rendang is a most to cook. It originates from an ethnic Minangcabau group and is now widely popular all across the country. This dish is spicy and has the amazing flavors of nutmeg, chili, macadamia nuts, ginger and the zesty tang of kaffir lime leaves.

INGREDIENTS

5 whole cloves 

1 whole nutmeg, crushed in a mortar and pestle

6-8 medium long red chilies, roughly chopped

6 small Asian shallots, roughly chopped

5 raw macadamia nuts

3 garlic cloves, peeled

1 1/2 teaspoons ground turmeric

2.5 cm piece fresh ginger, peeled and thinly sliced

2.5 cm piece fresh galangal, pelled and thinly sliced

1 kg beef chuck steak cut into 3 cm cubes

7 fresh kaffir lime leaves, plus 4 very finely sliced for a garnish

3 lemongrass stalks, trimmed and white part only, bruised

2 cinnamon sticks

2 1/2 cups coconut milk

sea salt to taste

METHOD

1. In a food processor or blender, blend the cloves and nutmeg until very fine, you can buy very good small spices grinder these days. Add chilies, shallots, nuts, garlic, turmeric, ginger, and galangal, blend until a slightly smooth paste forms, about 5 minutes. Transfer the paste to a non-stick pan with the beef and mix well with your fingers.

2. Add the 7 whole lime leaves, lemongrass, cinnamon, coconut milk, and the salt to taste; bring it all to the boil and the reduce the heat to medium-low. Cook, stirring occasionally to prevent the coconut milk from burning and the liquid thickens, about 1 1/2 hours. Continue to cook, stirring to prevent the dish sticking to the pan and giving the dish a burnt taste. You then need to cook the dish for about 2 1/2 to 3 hours more, until it is a dark color and the sauce is coating the beef.

3. Discard the whole spices and serve with warm rice and fresh sliced cucumber.