Beef Rendang

Rendang is a meat dish originating from the Indonesian island of Sumatra, also known in Malaysia and southern Thailand. It can be described as a flavorful and slightly thicker meat curry. Recipes vary slightly from one region to another, but they all share three common ingredients: meat (usually beef, often chicken and lamb), coconut milk, and a thick, spicy paste.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 180 minutes
  • Difficulty: 1
  • Spiciness: 2
  • Number of Servings: 6

Ingredients

  • 2 spoons Oil, vegetable oil, canola

  • 1 kg Meat, beef, shoulder

  • pieces Salt, table

  • 4 pieces Spices, caraway, seeds

  • 2 piece Spices, cinnamon, ground

  • 800 ml Coconut milk

  • 1 piece Bell pepper, red, fresh

  • pieces Onion, young

Začimbna pasta

  • 4 pieces Chili peppers, red chili, dried

  • 6 pieces Onion, young

  • 100 g Ginger, fresh

  • 100 g Ginger, fresh

  • 6 pods Garlic, fresh

  • 4 pieces Lemongrass

  • 30 g Tamarind

Steps

  1. Place the dried chilies in a bowl, pour boiling water over them, and let them soak for 5 to 10 minutes. Peel the galangal and ginger, then roughly chop them. Clean the spring onion, wash it, and cut off the white bulbs, then halve them. Peel the garlic cloves. Remove the outer tough leaves of the lemongrass and slice the soft core into rings.

  2. Remove the stems and seeds from the soaked chilies. Roughly chop them and add them to a blender (electric chopper) along with the garlic, white parts of the spring onion, lemongrass, galangal, ginger, and tamarind paste. Add a little of the water used to soak the chilies and blend the ingredients into a completely smooth and thick spice paste.

  3. Wash the beef, dry it with paper towels, and cut it into approximately 3 cm pieces. Season the meat with pepper and salt. Heat one tablespoon of oil in a wok (large deep pan) and sear the seasoned meat pieces on all sides. Remove the seared meat from the wok and keep it warm on a plate. Add another tablespoon of oil to the wok. Fry the spice paste in the hot oil for 5 minutes, stirring constantly. Pour in 3/4 of the coconut milk, add the cinnamon stick and star anise, and bring the mixture to a boil.

  4. Stir the ingredients in the wok and use a spatula to scrape the bottom well to release any bits that formed during frying. Add the seared meat and pour in enough water to almost completely cover the meat. Cover the wok and simmer the dish over moderate heat, stirring occasionally, for 2 to 2.5 hours or until the meat is tender. Add more water if needed.

  5. Wash the bell pepper, clean it (remove the stem and seeds), halve it, and slice it into strips. Cut the green parts of the spring onion into 3 cm pieces. Add the vegetables to the wok along with the remaining coconut milk. Let the dish cook uncovered for another 15 minutes.

  6. Rinse the cilantro under running water, shake it dry, and roughly chop it. Taste the rendang and adjust the seasoning if necessary. Serve the prepared dish on plates with cooked rice, sprinkle with chopped cilantro, and serve.

Nutrition Information (Per 100g)

  • Calories: 210.15 kcal
  • Fat: 14.3 g
    • Saturated Fat: 4.97 g
  • Carbohydrates: 7.98 g
    • Sugars: 1.96 g
  • Protein: 10.55 g
  • Fiber: 2.09 g