Yesterday (Sunday) was so relaxing and leisurely. I was in the mood to make something a bit more involved and delicious, so I decided to make one of my favorite Indonesian dishes, Beef Rendang, or Rendang Daging Sapi. I know, the ingredients list is a mile long, and the process takes all afternoon (did I mention “leisurely”). But this dish is worth the effort, and your family will be drawn in by the fragrant, intoxicating and spicy Indonesian smells coming from the kitchen! Definitely a Sunday recipe. I hope you’ll try this dish when you have the time!
1 whole nutmeg, cracked into coarse pieces with a meat pounder
5 whole cloves
6 shallots, coarsely chopped
3 garlic cloves, coarsely chopped
6 large red Thai bird chilies, stemmed and finely chopped
1 1/2 tsp ground turmeric
1 1/2 tsp Laos powder
2 inches ginger, peeled and very thinly sliced cross-wise
5 candlenuts
2 1/2 lbs beef chuck, trimmed and cut into 2-inch pieces
2 14-oz cans coconut milk (not “lite”)
1 Tbsp brown sugar
2 1/4 tsp salt
3 stalks lemongrass, each with 1/2 inch removed from each end, outer leaves remove, lightly pounded and tied into a knot
1 4-inch cinnamon stick
7 whole kaffir lime leaves
1 Tbsp kecap manis
Make a past be first processing the nutmeg and cloves into a powder in a food processor. Add the shallots, garlic, chilies, turmeric, Laos powder, ginger and candlenuts. process until you have a smooth paste.
In a large bowl, combine the beef and spice paste.
In a large Dutch oven, combine the beef mixture, coconut milk, brown sugar and salt. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low, add the lemongrass knots, cinnamon stick and kaffir lime leaves. Stir gently until ingredients are combined. Simmer gently, uncovered, until just about all the liquid is evaporated, the oil from the meat and coconut milk is visible and the meat is very dark and tender. This process can take up to 3 hours, so you’ll need to be sure to stir about every half hour (mine goes the full 3 hours). Remove from heat, stir in the kecap manis and season with additional salt if desired. Serve with steamed jasmine rice and your favorite Indonesian sambals.
Serves 4 — 6.
