Rendang Pedas Sapi Batok Kelapa
This intensely flavorful dish features tender beef slow-cooked in a rich, spicy coconut milk sauce infused with a complex blend of aromatics and chilies. The 'batok kelapa' (young coconut shell) adds a subtle, smoky depth to the already decadent rendang.
Prep Time
180 min
Difficulty
Hard
Servings
6
Calories
750 kcal
Instructions
- 1
Prepare the spice paste: In a food processor, combine shallots, garlic, red chilies, bird's eye chilies (if using), grated ginger, grated turmeric, coriander seeds, and cumin seeds. Blend until a smooth paste forms. If needed, add a tablespoon of water to aid blending.
~10 min - 2
Sear the beef: Cut the beef into large, 2-inch cubes. Heat a large pot over medium-high heat and sear the beef cubes in batches until browned on all sides. Remove the beef and set aside.
~15 min - 3
Sauté the aromatics: In the same pot, add the prepared spice paste. Sauté over medium heat, stirring constantly, until fragrant and the oil separates from the paste, about 8-10 minutes. Add the bruised galangal, bruised lemongrass, star anise, cloves, and cardamom pods. Continue to sauté for another 2 minutes until aromatic.
~12 min - 4
Combine ingredients: Return the seared beef to the pot. Add the thick coconut milk, kaffir lime leaves, and turmeric leaf (if using). Stir well to coat the beef. Place the hollowed young coconut shell into the pot, submerging it slightly.
~5 min - 5
Simmer and reduce: Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered, stirring occasionally to prevent sticking, for about 2-3 hours, or until the beef is very tender and the sauce has thickened and darkened to a rich, oily consistency. This slow cooking process is crucial for developing the characteristic rendang flavor and texture.
~180 min - 6
Season and finish: Once the sauce has thickened and the beef is fork-tender, season with salt and palm sugar to taste. Continue to cook for another 10-15 minutes, stirring more frequently as the sauce becomes very thick, until the oil from the coconut milk has separated and the rendang is dark brown and glossy.
~15 min - 7
Rest and serve: Remove the young coconut shell. Let the rendang rest for at least 15 minutes before serving to allow the flavors to meld. Serve hot with steamed rice.
~15 min
Tips
- For the best texture, use beef chuck or brisket which has enough fat to become tender during the long cooking process.
- The long, slow cooking time is essential for rendang. Don't rush the process; allow the sauce to reduce and the flavors to meld.
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