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Coconut Beef Stew (Rendang) Recipe

Coconut Beef Stew (Rendang) Recipe

Coconut Beef Stew (Rendang) Recipe

Indonesians are adept at transforming what are typically thought of as heavy ingredients into dishes that are rich without being overwhelming. Indonesia’s Coconut Beef Stew incorporates chunks of meat into thick coconut milk simmering with a variety of herbs and spices. A generous amount of garlic and citrusy lemongrass fuse to intensify the curry-like stew while chili paste and ginger create an addictive sense of heat. A moderate simmer results in exquisitely tender bites of beef that melt in your mouth. This is a beautiful dish for introducing people to Indonesian cuisine and is sure to create fans. Always served with a bed of hot white rice, the Coconut Beef Stew casts a tantalizing cascade of spicy, full-bodied coconut sauce over everything it touches.

Ingredients :

    • 12-16 cloves garlic
    • 2 in (5 cm) fresh ginger, peeled and sliced
    • 1 in (2.5 cm) fresh galangal root, peeled and sliced
    • 2 stalks lemongrass, tender inner part of bottom third only, finely minced
    • 11/2 lb (750 g) beef sirloin chuck (or any cut for short stewing time)
    • 2 tablespoons oil
    • 2 teaspoons sambal oelek
    • 2 cups (500 ml) coconut milk
    • 3/4 teaspoon salt
    • 1 teaspoon freshly ground black pepper, or to taste
    • 1/2 teaspoon sugar
    • 1/4 teaspoon ground turmeric
    • 10 kaffir lime leaves or 1 teaspoon lime zest

Method :

    1. Using a mortar and pestle or food processor, grind the garlic, ginger, galangal, and lemongrass until they become a smooth paste. Set aside.
    2. Cut the beef into bite-size chunks.
    3. Heat the oil in a wok or medium sized pot over high heat. Sauté the paste along with the sambal oelek for 1 to 2 minutes until fragrant.
    4. Add the beef chunks and stir-fry for just a minute until thoroughly mixed. Pour in the coconut milk, tossing in the salt, pepper, sugar, ground turmeric, and lime leaves. Stir well and bring the stew to a vigorous boil.
    5. Lower to medium high heat and simmer uncovered for 30 to 40 minutes until the coconut milk has reduced. Make sure to stir thoroughly every 10 minutes or so to ensure that nothing sticks to the bottom of the wok or pot. Once the beef stew has thickened, serve immediately with steamed white rice.