Indonesian beef rendang is a traditional dish made for celebrations as beef is not eaten often in Indonesia. This preparation takes several hours but the depth of flavor you end up with is well worth the time. The meat simmers in the intense flavors along with coconut milk until all the liquid is evaporated and the meat is super tender and juicy. This can be served with some (nasi) that is rice in Indonesia. We enjoyed it as part of the tumpeng, Awesome!
Indonesian Beef Rendang
- 3 whole cloves
- 1/4 tsp. grated nutmeg
- 3-4 Thai chilies stemmed and roughly chopped
- 6 small shallots roughly chopped
- 5 candlenuts or macadamia nuts
- 3 cloves garlic peeled
- 1 2" piece fresh or frozen turmeric, peeled and roughly chopped, or 1 1⁄2 tsp. ground turmeric
- 1 2" piece ginger, peeled and thinly sliced
- 1 2" piece galangal, peeled and thinly sliced
- 2 lb. boneless beef chuck cut into 2" pieces or 2 lb short ribs
- 7 fresh or frozen Kaffir lime leaves plus 4 very thinly sliced, for garnish
- 3 stalks lemongrass trimmed, smashed with a mallet, and tied into knots
- 2 sticks cinnamon
- 2 1 ⁄2 cups unsweetened coconut milk
- Kosher salt to taste
- In a food processor Add chilies, shallots, nuts, garlic, turmeric, ginger, and galangal; purée until a slightly smooth paste forms.
- Add in the cloves and nutmeg.
- Transfer paste to a 12" nonstick skillet or wok with beef; and mix together.
- Add 7 lime leaves, lemongrass knots, cinnamon, coconut milk, and salt; bring to a boil.
- Reduce heat to medium-low; cook, stirring occasionally to prevent coconut milk from scorching, until the consistency of thick pea soup, about 1 1⁄2 hours.
- Continue to cook, stirring frequently to prevent burning, until sauce and beef turn a dark caramel color and the sauce coats the beef, 2 1⁄2-3 hours.
- Discard whole spices before serving; garnish with thinly sliced lime leaves
- Serve with white or yellow rice.