Here's the recipe I used, which I deem to be tasty, but not quite asli (genuine, authentic). I'd like to try a recipe that uses more fresh, whole spices and has better directions for getting the tender, deeply caramelized flavor I was hoping for. Maybe this recipe from Rasa Malaysia should be my next attempt.
Beef Rendang
From The Complete Indonesian Cookbook, by Agnes De Keijzer Brackman and Cathay Brackman
Ingredients:
1 tbsp vegetable oil
2 cloves garlic, minced
1 tsp ground turmeric
1/2 tsp ground ginger
1/2 stalk lemongrass, crushed
1 lb cubed beef topside round (I used beef that I bought at the store that was specifically labeled "Rendang beef", but I think it's pretty much stew beef.)
2 or more red chilies (such as birdseye chilies), crushed
1 tsp salt
1 1/2 cups coconut milk
1 salam leaf (essentially Indonesian bay leaf, as I understand)
Directions:
- Heat oil in a frying pan
- Add garlic, turmeric, ginger and lemongrass; saute lightly
- Add meat and chilies; saute for 3 minutes, stirring frequently; add salt and mix well
- Pour coconut milk over meat and add salam leaf. Cover and cook over low heat until almost dry.
