Beef RENDANG Almost!

Rendang in Indonesia is quite different from Malaysian or Singaporean rendang. In Indonesia, the meat rendang is always deep dark brown with no gravy in it. They cook the meat (normally a water buffalo meat that withstand a long cooking period) all together at the same time with the spices and coconut milk for hours until the sauce is greatly reduced, after that point, the cook has to keep stirring continuously for another couple of hours, until all the liquid practically disappear but leaving the oil from both the meat and coconut milk residue behind, in which the meat then frying in this flavored oil. At then end of the cooking, the meat become darken, almost black, dry, yet very soft and succulent while the residue from the spices become dry sauce. Rendang from Padang is not a curry, and if you decide to cook it for short time, and still have plenty of sauce or gravy in it, then the dish will have a different name, it becomes what is called "kalio".

Originally I was going to make the authentic rendang, the challenge I had was the type of meat that I used. I was not able to find buffalo meat here, so I used beef chuck. After 3 hours of cooking it, I could see that the meat had started to disintegrate, and I was afraid to continue and would end up with only with strands of meat. So, I had stop the cooking at that point, and I had rendang that was not completely blacken, but the sauce was already greatly reduced, yet the flavor was still unbelievable. It was so good! For Indonesian out there, they will definitely don't call this as rendang. You can not call this Kalio either, since there aren't any gravy left. I am sure if I find the right cut of meat that can stand long period of cooking, I will be able to make the authentic rendang with much darker in color without risking the meat falling apart. In the mean time, enjoy this version.

If you like, you can stop cooking it as soon as the meat become tender, and the gravy somewhat thicken (like a thick curry sauce). At that point, it become Indonesian thick curry called "Kalio". Speaking of Kalio, next recipe will be Duck Kalio, interested in having the recipe? Okay, stay tune then!!!!

Indonesian Beef Rendang

3 pounds beef chuck, cut into cubes
½ cup roughly chopped shallots
5 cloves garlic, roughly chopped
2 tbs roughly chopped fresh ginger
15 red jalapeno or 5 red Thai chilies, roughly chopped
½ tbs roughly chopped fresh galangga
¼ cup roughly chopped fresh lemongrass from the white part only
1 tsp turmeric
3 Indonesian Bay leaves (I didn't have any) so I used Kaffir lime
3 Kaffir lime leaves
1 stalk fresh lemongrass, lightly bruised
¼ tsp dry toasted shrimp paste
salt to taste
3 - 13.5 fl oz canned coconut milk

• Make the spice paste by placing all ingredients except, Indonesian Bay leaves, or Kaffir lime leaves, fresh lemongrass stalk, and the coconut milk in a food processor, and process to a thick paste. If necessary, add a little water to make it easier to process the ingredients.

• Place the meat, spice paste, Indonesian Bay leaves or Kaffir lime leaves, fresh lemongrass stalk, and the coconut milk in a large pot. Bring to a boil, then reduce the heat to medium low, and let it simmer until the the sauce is reduce significantly. When the sauce has been reduced, stirring continuously until the liquid is completely disappear, and become oily. Continue to cook until the meat is darken. If, at any point you see the meat start to fall apart, stop the cooking process, or else, you will end up with falling apart meat (please read the explanation above). Serve with steam plain sticky rice, or steam jasmine rice.

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