Rendang Sapi Padang - Padang Style Beef Rendang
- 4 tablespoon oil, preferably coconut oil
- 5 kaffir lime leaves (Indonesian: daun jeruk), remove the ribs
- 4 lemongrass (Indonesian: sereh), bruised and knotted
- 5 Indonesian bay leaves (Indonesian: daun salam) (*)
- 2 fresh turmeric leaves, knotted (*)
- 1 cinnamon stick (Indonesian: kayu manis) (*)
- 4 cardamom pods (Indonesian: kalupaga), crushed (*)
- 2 cloves (Indonesian: cengkeh) (*)
- 2 star anise (Indonesian: pekak/bunga lawang) (*)
- 1 kilogram (~ 2.2 lb.) beef shank or chuck (Indonesian: daging sengkel atau sandung lamur), cut into 2 inch by 2 inch cubes
- 800 ml coconut milk (usually 2 cans of coconut milk)
- 1200 ml water/coconut water
- 2 asam kandis/2 asam gelugur/2 black kokum/10 gram (~ 2 teaspoon) tamarind
- Grind the following into spice paste
- 250 gram (9 oz.) shallots (~ 20 Asian shallots, or ~ 6 French shallots) (Indonesian: bawang merah)
- 10 cloves garlic (Indonesian: bawang putih)
- 100 gram (3.5 oz.) red chilies (Indonesian: cabe merah keriting)
- 10 candlenuts (Indonesian: kemiri)
- 2 inches ginger (Indonesian: jahe)
- 2 inch galangal (Indonesian: lengkuas)
- 2 inches turmeric (~ 1 teaspoon turmeric powder) (Indonesian: kunyit)
- 1 teaspoon coriander seeds (~ 3/4 teaspoon coriander powder) (*)
- 1 teaspoon cumin seeds (~ 3/4 teaspoon cumin powder) (*)
- 1 tablespoon pepper
- 1 tablespoon salt
- Heat oil in a wok/large pot over a medium-high heat and fry the spice paste, kaffir lime leaves, lemongrass, Indonesian bay leaves, cinnamon stick, crushed cardamom pods, cloves, and star anise until fragrant. About 3-5 minutes.
- Add beef cubes, stir until no longer pink.
- Add coconut milk and water/coconut water, along with asam kandis/asam gelugur/black kokum/tamarind. Stir to mix well, and bring to a boil.
- Reduce heat a bit (still above simmering point) and left the wok/pot uncovered. Cook until the liquid is reduced and thickened.
- Once the liquid has thickened, reduce the heat and simmer until all the liquid is almost gone and the beef looks a bit dark. Also, you should see oil separates from the sauce.
- Remove from heat and serve hot or at room temperature. Beef rendang actually improves with storage time, so if you are patient, try serving this the next day.
- (*) Ingredients marked with (*) are optional, but highly recommended. Try to include some of these ingredients for an even more delicious rendang.
Another great recipe by https://dailycookingquest.com.