BEEF RENDANG RECIPE - Family's Secret Recipe Revealed

I am so excited to share this recipe with you, guys. This is to me one of the most delicious food in the world, Beef Rendang.  Now I am sharing with you my family's secret recipe that we have used for years, even in my parents restaurant back in the day. I love the complexity and the depth of the flavor. I know some of you are hindered from making this dish because of the ingredients and the long cooking process, but seriously, this worth to try. I hope you enjoy the recipe.

Ingredients

1 kg of beef chuck

Dry Spices :

1 tbs of coriander

8 cloves

1 nutmeg

3 cm of cinnamon

1 tsp ground cardamom

The Paste :

10 shallots (about 40 grams)

7 cloves of garlic ( around 30 grams)

2 lemongrass

35 grams of ginger

25 grams of galangal

7-8 kaffir lime leaves

125 grams of red chilies

4 bird's eye chilies

400 ml of coconut cream

3 - 4 tsp of salt

1 tsp pepper

1,5 - 2tbs

7 grams of turmeric leaf

water (About 1 - 1,5 liter )

vegetable oil (About 4 tbs)

optional : 750 grams of baby potatoes

* tsp = teaspoon, tbs = tablespoon

Instructions :

Step 1, Preparation

• Cut the beef into 4 cm cubes
• Roast the nutmeg, coriander,cinnamon, and cloves until the aroma is released, then process in a blender to make fine powder. then I add the cardamom powder, mix.
  
• Separate the middle part of the lime leaves.
  
• Peel the hard part of the lemongrass, then cut both ends, then cut them into small pieces
• Cut the ginger and galangal into small pieces
• Into your blender, put the garlic and shallots, prepared ginger, galangal, lemongrass, and lime leaves. The chilies, and some water. And process for a few minute until they become fine paste
  

Step 2, Cooking

• Over medium heat, into a pan, pour some oil. When it's hot enough, put the paste and dry spices in. Cook for 4-5 minutes to release the aroma
• Then add the coconut cream, and add some water, bring to a simmer
  
• Add the beef in and then add salt, pepper, sugar, and the turmeric leaf. Cook on medium high to bring it to a simmer, stir occasionally.
• Once it boils, reduce the heat to medium low. Cook this until the beef is fork tender, and the sauce is completely reduced which will take about 3 hours.
• Add the baby potatoes in about halfway of the cooking time. It will allow time for the potatoes to cook and to absorb the flavor.
• Stir more frequently as the water reduces.
  
• If the sauce reduces faster than beef softening, add more water or lower the heat.
  
• Once the sauce is reduced, beef is fork tender, and the potatoes are cooked, means you're done.
  

Step 3, serving.

• Remove the turmeric leaves to serve.
• You can let it cool and and serve the next day for the best result.
• You can serve it with some white rice.
  

Notes :

• If you don't like it too spicy, just use the red chilies. Bird's eye chilies are used to make it spicier.
  
• You can substitute shallots with red onion
• If you can't find turmeric leaves, just add about 2 cm of turmeric
• I usually store this in the freezer, it can last for weeks. Just thaw and add some water to heat it up Cook over medium heat until it's reduced.