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Indonesian Rendang
Created by: Howcan Team
Ingredients
- 2 lbs beef chuck, cut into cubes
- 4 cups coconut milk
- 4 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 4 tbsp vegetable oil
- 1 turmeric leaf, torn into pieces
- 1 cup water
- 5 shallots, finely chopped
- 6 cloves garlic, minced
- 2 inches galangal, sliced
- 2 inches ginger, sliced
- 5 red chilies, sliced
- 3 green chilies, sliced
- 1 tbsp tamarind paste
- 2 tbsp palm sugar
- 1 tsp salt
Instructions
- In a large pot, heat 2 tbsp of vegetable oil over medium heat.
- Add the shallots, garlic, galangal, ginger, red chilies, and green chilies. Sauté until fragrant.
- Add the beef cubes and cook until browned on all sides.
- Pour in the coconut milk and water. Add the kaffir lime leaves, lemongrass, and turmeric leaf.
- Stir in the tamarind paste, palm sugar, and salt. Bring to a boil, then reduce the heat to low.
- Simmer the stew, uncovered, for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- In a separate pan, heat the remaining 2 tbsp of vegetable oil over medium heat.
- Fry the beef and sauce mixture for 10-15 minutes, stirring constantly, until the sauce is reduced and the beef is coated in a thick, dark brown sauce.
- Remove from heat and serve the Rendang hot with steamed rice or coconut rice.
Indonesian Rendang is a rich and flavorful dish that originated from the Minangkabau ethnic group of Indonesia. This slow-cooked meat dish is traditionally made with beef, simmered in coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger, and other aromatic spices. The dish is cooked until the sauce is thick and the meat is tender, resulting in a melt-in-your-mouth texture and a burst of complex flavors. Rendang is often associated with Padang cuisine and is a popular dish in Indonesian restaurants worldwide. The best rendang is said to be found in Padang, West Sumatra, where skilled chefs have perfected the art of making this iconic dish. The key to a great rendang lies in the slow cooking process and the balance of spices, resulting in a dish that is both tender and intensely flavorful. While beef is the traditional choice of meat, rendang can also be made with chicken, lamb, or other proteins, each offering a unique twist on this beloved Indonesian dish. Whether enjoyed in a Padang restaurant or homemade in your own kitchen, Indonesian Rendang is a culinary masterpiece that continues to captivate food enthusiasts around the globe.
210 min
6
450 calories
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