Daging rendang is a classic Indonesian stew dish. It’s stewed in coconut cream for hours, giving the meat a richer flavor. Well worth the wait!
Preparation time: 210 minutes
Number of servings: 4
INGREDIENTS
- 900g beef stew, chopped into cubes of 10 cm
- 3 Tbsp vegetable oil
- 2.5 cm thick galangal, thinly sliced
- 2 fresh lemongrass stems
- 4 lime leaves
- 400ml coconut cream
- 1 Tbsp dark brown/palm sugar
Bumbu:
- 1 tsp salt
- 4 large shallots, sliced into rough chunks
- 1 tsp ground coriander seeds
- ¼ ground turmeric
- 2.5 cm thick fresh ginger, sliced into thin slices
- 4 garlic cloves
- 4 dried chili peppers
HOW TO MAKE IT
Add the salt, coriander, turmeric, fresh ginger, shallots and chili peppers to a blender and grind the ingredients until it becomes a smooth paste.
Heat oil in a deep pan on medium heat. Slice the galangal root into thin slices and bruise the lemongrass with the smooth side of the knife.
Add the lemongrass, lime leaves and sliced galangal and stir-fry for 1 minute until the aromas are released. Take out the ingredients and put them aside.
Stir-fry the beef on all sides, then put it aside.
Turn the heat down to medium-low. Then add the bumbu. Stir-fry well until the moisture has evaporated.
Then add the coconut cream and dark brown sugar, and stir well.
Put the beef and the herbs back in the pan and stir well. Cover the pan partially with a lid so the steam can escape or use a lid with holes.
Stir regularly and simmer for 3 to 4 hours. The meat will turn darker and richer in flavor by the hour. Once the meat has become more tender and the most moisture has evaporated, remove the lid and turn up the heat to medium-high. Stir regularly so all moisture evaporates. In this stage, the rending will contain some oil. Stir the meat carefully so you’re ‘frying’ the meat and the flavors become better concentrated. The rendang is done when there is no sauce left and when it has a dark brown color.
Serve the rendang with jasmine rice. The rendang will taste even better the next day, because the flavor is better absorbed into the meat, giving the rendang an even richer taste.
