Ingredients with Measurements:
- 2 lbs beef chuck, cut into cubes
- 2 cans coconut milk (13.5 oz each)
- 4 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 1 turmeric leaf, torn
- 1 cup water
- 2 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tsp salt
- 10 dried red chilies, soaked in hot water
- 5 shallots
- 4 garlic cloves
- 1 inch ginger
- 1 inch galangal
- 1 tsp coriander seeds
- 1 tsp cumin seeds
Special equipment needed:
- Mortar and pestle or food processor
- Large pot with lid
Step-by-step instructions:
1. Blend the soaked red chilies, shallots, garlic, ginger, galangal, coriander seeds, and cumin seeds in a mortar and pestle or food processor until it forms a smooth paste.
2. In a large pot, add the beef cubes, coconut milk, kaffir lime leaves, lemongrass stalks, turmeric leaf, water, tamarind paste, palm sugar, salt, and the blended spice paste. Stir well to combine.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
4. Remove the lid and continue to simmer for another 30-45 minutes, stirring frequently, until the sauce has reduced and the beef is coated in a thick, dark brown sauce.
5. Serve hot with steamed rice.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Low heat
Serving size:
6 servings
Nutritional information:
Calories: 480
Fat: 35g
Carbohydrates: 12g
Protein: 32g
Substitutions for ingredients:
- Beef chuck can be substituted with beef brisket or beef short ribs.
- Tamarind paste can be substituted with lime juice or vinegar.
- Palm sugar can be substituted with brown sugar or honey.
- Dried red chilies can be substituted with fresh red chilies or chili powder.
Variations:
- Chicken Rendang: Substitute the beef with boneless chicken thighs.
- Vegetarian Rendang: Substitute the beef with tofu or tempeh and use vegetable broth instead of water.
Tips and tricks:
- Use a non-stick pot to prevent the sauce from sticking to the bottom.
- If the sauce is too thin, remove the lid and let it simmer for longer until it thickens.
- For a spicier rendang, add more dried red chilies or fresh red chilies.
Storage instructions:
Store the leftover rendang in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rendang in a pot over low heat until heated through.
Presentation ideas:
Serve the rendang in a large bowl with steamed rice on the side.
Garnishes:
Garnish with fresh cilantro leaves and sliced red chilies.
Pairings:
Pair with a light beer or a fruity red wine.
Suggested side dishes:
Serve with steamed vegetables or a fresh salad.
Troubleshooting advice:
- If the sauce is too thick, add more water or coconut milk to thin it out.
- If the beef is tough, let it simmer for longer until it becomes tender.
Food safety advice:
Make sure to cook the beef until it reaches an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Rendang is a traditional Indonesian dish that originated in the Minangkabau region of West Sumatra.
Flavor profiles:
The Makmur Beef Rendang is a rich and flavorful dish that is spicy, sweet, and savory.
Serving suggestions:
Serve the Makmur Beef Rendang with steamed rice and a side of vegetables or salad.
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Region: Indonesian