Jakarta Spice Rendang Recipe
Introduction to Rendang
Rendang is a rich and spicy coconut beef stew that originates from Indonesia, specifically the Minangkabau ethnic group of West Sumatra. This dish is traditionally served at ceremonial occasions to honor guests and during festive seasons. Known for its complexity of flavors and long cooking time, rendang has been named one of the World's Most Delicious Foods.
Rendang's history dates back to the early 16th century. It was born out of a necessity to preserve meat in tropical heat before refrigeration was available. The lengthy cooking time allows the spices to deeply infuse the meat while the coconut milk reduces to a caramelized coating. Jakarta Spice Rendang builds on this tradition by infusing new layers of flavor with select spices, offering a metropolitan twist on this classic cuisine.
Ingredients
- Beef – 1 kg of beef chuck, cut into cubes
- Coconut milk – 1 liter
- Fresh Turmeric – 3 cm, grated
- Ginger – 3 cm, grated
- Galangal – 3 cm, bruised
- Lemongrass – 2 stalks, smashed
- Shallots – 10, finely sliced
- Garlic – 5 cloves, crushed
- Red Chilies – 5, finely chopped
- Coriander powder – 2 teaspoons
- Cumin powder – 1 teaspoon
- Kaffir Lime Leaves – 5 leaves
- Cooking oil – 3 tablespoons
- Salt – to taste
- Palm Sugar – 2 tablespoons
Preparation
Prepare the Spice Paste
In a food processor, blend shallots, garlic, red chilies, turmeric, and ginger into a smooth paste. Add a little water if necessary to assist with blending.
Prepping the Beef
Wash the beef thoroughly and pat dry with paper towels. Cut it into 2-inch cubes to ensure even cooking and deeper infusion of flavors.
Cooking Process
Browning the Meat
Heat cooking oil in a large pot over medium heat. Add the beef cubes and sear until they are browned on all sides. Remove the beef from the pot and set aside.
Sauté the Spice Paste
In the same pot, add the prepared spice paste. Sauté for approximately 5 minutes until aromatic and slightly darker in color.
Simmer the Beef
Return the beef to the pot. Add the coriander and cumin powder, stirring to coat the beef evenly. Pour in the coconut milk and add the bruised lemongrass, galangal, and torn kaffir lime leaves.
Bring the mixture to a gentle boil, then reduce heat to the lowest setting. Simmer gently for about 2-3 hours. Stir occasionally to prevent sticking. The coconut milk will gradually reduce, thickening the sauce.
Final Touches
When the sauce is thick and dark brown, add salt and palm sugar to taste. Adjust seasoning according to your preference. This is an indication that the rendang is ready.
Serving Suggestions
Jakarta Spice Rendang is best enjoyed with warm steamed rice, which perfectly complements the rich and spicy flavors of the dish. Consider pairing it with a salad of fresh cucumber slices for a refreshing balance. For an authentic Indonesian experience, serve with a side of sambal and crispy krupuk.
Cooking Timeline
The entire process from preparation to serving takes approximately 3-4 hours. You can set a cooking timer for each stage to help manage this efficiently.