John Myers
Ingredients for 4 servings:
- 800 g lean beef from the rump
- 600 g coconut milk, creamy
- 600 g water
- 6 tbsp oyster sauce
- 3 tbsp soy sauce, light
- 1 tsp soy sauce, sweet (dark)
- 4 stalks of lemongrass, fresh
- 20 g galangal, fresh
- 4 cloves
- 8 cm cinnamon stick(s)
- 4 cardamom pods
- 1 tsp mace powder
- 4 kaffir lime leaves, fresh or frozen
- 4 salami leaves, fresh or frozen
- Marinade, the rest of it
- 3 tbsp soy sauce, sweet
- 10 g beef broth powder
- 6 m.-large tomato(s), fully ripe
- 100 g onion(s)
- 8 m.-sized garlic cloves, fresh
- 2 Pepper, red, long, mild
- 1 chili pepper(s), green
- 1 tbsp coriander seeds
- 50 g fresh ginger
- 2 tbsp coconut oil
- 1 ½ liters of frying oil, fresh
- n. B. Soy sauce, salty, to taste
- n. B. Flowers and leaves for garnishing
Instructions
Working time approx. 45 minutes; Rest time approx. 1 day 4 hours; Cooking/baking time approx. 4 hours; Total time approx. 1 day 8 hours 45 minutes
A mildly spicy, brown beef rendang. Pictured here, served with tagliatelle noodles, mushroom rendang sauce, zucchini, and snow peas. Recipe from Java, Indonesia.
Cut the beef into bite-sized pieces. Mix the marinade ingredients and marinate the meat pieces for at least 4 hours at room temperature. Then strain the mixture and set the strained marinade aside for the blender. Drain the meat pieces on kitchen paper, then brown them in batches in 220°C hot frying oil for about 10 seconds. Set aside. Caution: it may splash. Wash the ingredients for the blender, if appropriate, peel if necessary, and roughly chop them into small pieces. Roast the onions and garlic in the coconut oil until light brown. Leave the seeds in the peppers and chili. 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 until finely pureed. Transfer to a 4-liter casserole dish. Rinse the blender with the remaining water and pour the rinse water into the casserole dish. Add the coconut milk and mix well. Add the fried beef pieces. For the spices, remove any wilted, brown, and green leaves from the lemongrass, remove the tough root core, and separate the white stems into approximately 10 cm long pieces. Slightly crush the bottom end of each piece with a kitchen hammer, but be careful not to destroy the texture. Thinly slice the peeled galangal. Add both to the beef along with the remaining ingredients and the washed leaves and stir in. Cover and simmer for 3 hours, stirring every 15 minutes. Then remove the lid, continue simmering, and let the sauce slowly thicken, stirring frequently to prevent burning. Once the sauce has a creamy consistency, check if the meat is sufficiently tender. If not, continue simmering with the lid on. Remove from the heat, cool, and refrigerate for 24 hours. Heat the rendang, but do not boil it again! Transfer to a serving dish and garnish. White rice is the first choice for a main course in Indonesia. I prefer tagliatelle noodles as a side dish. Note: Rendang is a cooking technique using coconut milk and various spices, as well as leaves. Furthermore, rendang must mature and is therefore cooked the day before. Rendang is a festive dish with a unique flavor. Depending on the choice of ingredients, it can be light yellow, red, or light to deep brown. All rendang freeze well and still taste excellent even months later. Pictured: Some of the rendang sauce was thinned with coconut water, half a pack of finely chopped shimeji mushrooms was added, and a pinch of instant beef broth was added. The snow peas were fried in butter with the zucchini slices, deglazed with white wine, and seasoned with salt, pepper, and oregano.
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