A true masterpiece of Indonesian cooking but it does take some work to make. It requires a ton of time and it's even better the next day. The CC once started it at five in the evening which turned out to be a terrible idea. The hungry hordes waited and we ate at ten at night.
The CC suggests starting at noon for dinner. The dish literally makes itself. All you need is a timer and towards the end a little bit of stirring every 10 minutes. (This is one of those places where a large non-stick flat pan works great!)
Rendang is actually a preservation technique not significantly different from the French duck confit or the Philippine adobo. It's as much a mechanism of preserving the meat in the absence of refrigeration as it is a cooking technique.
(There's a reason that the meat is tender but almost dry and coated with a fatty sheen and the list of spices includes garlic, shallots, ginger, galangal, and especially turmeric all of which have strong anti-microbial and anti-fungal properties.)
The recipe is adapted from James Oseland. (He skips a few crucial spices but since these are old-hat to people used to Indian cooking, the CC has restored them.)
Traditionally, made with water buffalo, you really want the leanest cut of beef that you can get — boneless chuck, top round, bottom round, or even shoulder. It's going to be braised in coconut milk and a ton of spices so there will be the plenty of time for the dish to turn meltingly tender.
James Oseland does have one of the great lines of all time:
Rendang has its own lethargic cooking rhythm, so that the more you try to rush it, the longer it seems to take.This is talking truth to lazy cooks. Just let it do it's own thing, stir it occasionally, indulge in a book or a crossword, and it will make itself. It has its own meditative rhythm which cannot be rushed.
The accompaniment (shown below) is a classic nasi kuning (= turmeric rice) which is nothing more than rice boiled with fresh turmeric and salt — pandanus leaves if you have them.
(Note that traditional nasi kuning would generally be cooked with coconut milk but if you do that for such a rich dish, the two would clash so you should go with the simpler style.)
While the recipe is complexly spiced, it's emphatically not "spicy". It has a layered complexity not pure heat.
Ingredients
Flavoring Paste
1 whole nutmeg (cracked)
5 cloves
2 cardamoms
1/4 tsp cumin
5 candlenuts (read notes)
1 largish piece of turmeric (or 2 small ones)
2" ginger
2" galangal
3 stalks lemongrass (sliced diagonally very thin)
5-7 fresh red chilis (more if you like it spicy)
3 cloves garlic
6 shallots (coarsely chopped)dash of palm sugar (substitute by brown sugar)
Main
2 lbs boneless beef chuck (or bottom round) - cubed in 2" pieces
2 1/2 cups coconut milk
1/2 cup asam keping water
1/2 cup roasted dried coconut
3 thick stalks lemongrass (tied into a knot)
1 piece cinnamon stick
7 whole kaffir lime leaves
5 whole daun salan leaves (read notes)
salt
To Serve
1 tbsp kaffir lime leaves (very finely shredded)
Note 1: You will need a mortar and pestle. No, the food processor will not work. Deal with it! The CC knows that people claim it does including Oseland but it gets the textures all wrong. Oddly, the shallots are not soft enough to just dice finely. You need to pound them.
Note 2: Add kosher salt to the mixture while you are pounding soft ingredients. It makes it far easier to control the texture. You won't need to add salt to the final product.
Note 3: Candle nuts are hard to find outside of specialty stores. While most recipes call for macadamia, the CC finds that hazelnuts actually provide the right kind of fat content and taste. You will need 10 hazelnuts since candle nuts are larger.
Note 4: You're bluntly going to have trouble finding asam keping (= "garcinia atroviridis".) Your best choice is to use kudampuli from Southern Indian cooking (= "garcinia cambogia" or "garcinia gummi-gutta".) If you are totally stuck, use the North Indian kokum (= "garcinia indica") or even in the worst case, plain ol' tamarind. (This makes less difference than you think. It's primary job is the both tenderize the meat and make it less "meaty" while adding a subtle sour flavor.)
Note 5: The remaining fresh spices are easily available at your local Thai store. They're so popular now that the CC found all of them this weekend at his local farmers' market. The dried spices are Indian classics. You should be able to find them in any supermarket or even cheaper in the Indian markets. Use whole ones freshly ground not pre-ground ones!
Note 6: The leaves known as daun salan are actually dried leaves of the cassia tree. Not cinnamon but cassia. They are called tējapattā in Hindi (= तेजपत्ता, literally: "cinnamon leaves") and you find them in Indian stores labeled as "bay leaves" which is complete nonsense since they taste nothing like traditional bay laurel. (If you don't have them, your best bet is a smattering of cinnamon or cassia although the dried leaves are stronger in flavor so amp it up a notch or two.)
Note 7: The two absolute non-negotiables are lemongrass and kaffir lime leaves both of which add very strong citrus notes. In fact, as you read in the recipe below, you need more kaffir lime leaves finely slivered to add to the beef as you serve it (easily seen in the picture above.)
Note 8: Nutmeg is also crucial. Enjoy your happy vivid dreams!
Recipe
To make the asam keping water, just add the dried ingredient to some water and boil it for a few minutes. This is one of the places the microwave works great. (If using tamarind, just cover it with boiling water. When it cools down, squish it with your hands and pass through a sieve. Discard the solids.)
Take all the ingredients for the flavoring paste and pound them using a mortar and pestle. First do all the spices and the hard ingredients then all the soft ingredients. (They are listed in the order that you should do them above.)
Don't worry if your mortar gets full. Just empty it into a bowl and mix afterwards.
This pounding will take the better part of 20-30 minutes so patience is required.
(It's harder to pound soft ingredients rather than hard ones since they just squish and slide around rather than get pounded into a paste. Very counter-intuitive but important to know.)
Combine the paste, all the other ingredients including the beef, coconut milk, leaves and spices into a large pan. Stir gently to mix them all. Bring the mixture to a boil and immediately turn the heat down to medium-low.
Let it bubble away stirring every 20 minutes so that the paste and coconut milk do not stick to the bottom and burn.
James Oseland describes the rest vividly:
The meat, coconut milk, and flavoring paste will now go on a fascinating journey. At first, the broth will be thin and gorgeously bright orange†. As it cooks, the coconut milk will reduce, its fats (as well as the fat the meat renders) separating from the solids. It will be become progressively thicker and darker eventually turning brown.Keep stirring until the meat becomes rather glossy with a very thick sauce. This will take the better part of anywhere between 3 to 4 hours‡. The meat should be tender enough to easily poke with a fork. (You may need to add some water from time to time.)
When all the liquid has evaporated, reduce the heat to low and allow the beef to brown in the fat. Stir every 5 minutes because it has a tendency to stick.
The beef should be coffee-colored and barely moist with a glossy sheen.
(As a general rule, there should not be any fat left in the pan but if there is skim it with a spoon and store for later use. It's great for a classic Indonesian dish made with new potatoes!)
Discard the whole lemongrass, kaffir lime leaves, daun salan leaves, and cinnamon.
Allow the beef to rest at least 30 minutes before serving. More if you can swing it. It's best served at room temperature (or slightly warm rather than hot) topped with the finely slivered kaffir lime leaves.
† from the turmeric.
‡ This may very well be an underestimate. Five hours is not out of the question if the cut of the meat is extremely lean.
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
.JPG)
