Rendang daging sapi pedas ala Jakarta

Ingredients for 2 servings:

• 600 g lean beef from the rump
• 600 g coconut milk, creamy
• 600 g water
• 4 stalks of lemongrass
• 30 g galangal, fresh
• 4 cloves
• 6 cm cinnamon stick(s)
• 4 cardamom pods
• 1 tsp mace powder
• 12 g beef broth powder
• 2 tbsp coconut palm sugar
• 2 kaffir lime leaves, fresh or frozen
• 3 salami leaves, fresh or frozen
• 3 m.-large tomato(s), fully ripe
• 100 g onion(s)
• 8 m.-sized garlic cloves, fresh
• 2 Pepper, red, long, mild
• 3 small red chili peppers
• 1 tbsp coriander seeds
• 40 g celery
• 30 g fresh ginger
• 20 g fresh turmeric or 2 tsp turmeric powder
• 2 tbsp coconut oil
• 100 g coconut water from the can (coconut juice)
• 1 tbsp celery leaves, fresh
• n. B. Pepper, red, diced
• n. B. almond sticks
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 hours; Total time approx. 1 day 5 hours 30 minutes

A spicy beef rendang. A recipe from Java, Indonesia.

Cut the beef into bite-sized pieces. Boil in plenty of water for 10 minutes. Strain and rinse the meat pieces. Discard the cooking water. Wash the ingredients for the blender, peel if necessary, and cut into small pieces. Roast the onions and garlic in the coconut oil until light brown. Leave the seeds in the peppers and chilies. Roast the coriander seeds in a small pan without oil until fragrant. Blend the ingredients in a blender with 400g of the water at full speed for 30 seconds. Transfer to a 4-liter casserole dish. Rinse the blender with the remaining water and add the rinse water to the casserole dish. Add the coconut milk, mix well, and add the beef pieces. For the spices, remove the wilted, brown, and green leaves from the lemongrass, remove the tough root core, and cut the white stems into approximately 10cm long pieces. Slightly crush the bottom end of each piece with a kitchen hammer, but be careful not to destroy the structure. Cut the peeled galangal into thin slices. Add both to the beef along with the remaining ingredients and the washed leaves and stir in. Simmer with the lid on for 3 hours, stirring every 15 minutes. Then remove the lid, continue simmering, and let the sauce slowly thicken. Stir frequently to prevent burning. Once the sauce has a creamy consistency, test whether the meat is sufficiently tender. If not, continue simmering with the lid on. Remove from the heat, cool, and let it mature in the refrigerator for 24 hours. Before serving, heat the rendang, but do not boil it. Transfer to a serving bowl and garnish. White rice is the first choice for the main course in Indonesia. I prefer ribbon noodles as a side dish. Rendang is a cooking method using coconut milk and various spices, as well as leaves. Rendang also needs to mature and is therefore cooked the day before. A rendang is a festive dish with a unique flavor. Depending on the choice of ingredients, it is light yellow, red, or light to deep brown. Rendang is available with all common meats and various fruits. Translating it as curry is simply wrong because the essential cooking process of the coconut milk is omitted. It begins with a thin coconut milk, which is obtained by boiling shredded coconut with water, pressing the milk, and repeating this process with the shredded coconut. Specific spices and leaves are then added, but definitely not bay leaves. All meats are pre-cooked in plenty of water for 10 minutes. The cooking times for the rendang depend on whether it is “until the meat is tender” or “until there is no more water.” The latter produces a “dry” rendang, as it is cooked primarily in West Java.