Beef Rendang

Rendang is a typical dish from west Sumatra which travels all over the world that even several countries in South East Asia adopted it and think that it is their original dish. The delicious dish is quite long to be made, stays in bottom of the heart of 220 million Indonesian population, therefore it becomes one of our national dishes alongside Nasi Goreng, and make it as one of our national treasures. We are even thinking of taking care its Sumatran originality be guarded in an international museum, thus that everybody recognize it as Indonesian's.....hehehe...jokking.

There are several types of Rendang recipe, where every house has its own. I have made several Rendang beefs during my stay in France, but this recipe that i found from Masakan Indonesia book, Yasa Boga, Gramedia, 2008, is the simplest and tastes quite fine too. I added the star anise to the original recipe.

As I said, it is easy to make Rendang, but you need to be patience to stand in front of the stove when cooking it, as it takes at least 3 to 6 hours to make it, and you will always have to stirr it occassionally.

I made this one using the curcuma's leaf, which we planted in a small pot in our apartment, and the end result is superbe...my rendang is more fragrant, and taste very fin. But of course, if you don't have the curcuma's leaf, you can always omit it. I also cook my beef rendang using my claypot, that way, the beef and spices don't stay on the bottom or easily burnt.

My ideal of Rendang is made the day before you serve it, thus the spices are very well absorbed into the beef. I do not believe the words of a great chef who once said that "If you say that a dish tastes better the following day, you don't know how to cook.!" Well, if by that he meant that you have to prepare it long time before, then for me it is just the same as prepared a day before and he is a dork, hehe. Rendang is preferable to be eaten as rice's or ketupat's (rice cake) companion.


Beef Rendang (for 2)

• 500 gr beef, cut 4x4cm
• 1 turmeric leaf, clean and make a knot
• 3 kaffir leaves
• 1 lemon grass, bruised
• 1 pinch of tamarind
• salt
• pepper
• 500 ml coconut milk
• 1 star anise

Ground Spice:

• 3 big shallots
• 3 garlic
• 2 tsp ginger powder
• 3 red chillies (you can eventually add more)
• 1 tsp turmeric
• 3 tsp galangal

Method:

1. In your clay pot (or you can just use any casserole with heavy bottom), boil all the ingredients, except the beef. Stir occasionally. Lower the heat, and add the meat.
2. Using small heat, cook the beef until the sauce is dry (it takes minimum 3 hours until it really dries. Don't forget to stir it every now and then to avoid burnt /stickiness at the bottom).