Indonesian Rendang Recipe

A flavor-packed beef starter, rendang is a popular Indonesian preparation. The mild snack made by slow cooking juicy beef chunks in a blend of turmeric, coriander, chili pepper, coconut milk, garlic, and shallots. The final result is a rich pot of beef spiked with a traditional hint of lemongrass, lime leaves and galangal further coated with a rich layer of spices roasted in vegetable oil. Drooling, yet? Try out this simple recipe over the weekend to wow your palate!

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Indonesian Rendang Recipe

A mildly-spiced dry beef dish.

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Course

Appetizer, Starters

Cuisine

Asian, Indonesia.

Cook Time

5 hours

Servings

servings MetricUS Imperial

Ingredients

• 900 gram beef shanks cut into bite-able cubes
• 1 tsp coriander powder
• 1/4 tsp Turmeric powder
• 1 inch fresh ginger
• 4 large garlic cloves
• 200 gram Shallots roughly chopped
• 2 lemongrass stalk
• 4 kaffir lime leaves
• 1 inch galangal sliced
• 1 can coconut milk
• 1 tbsp brown sugar
• 2 tbsp vegetable oil
• Chili flakes to taste
• salt to taste

Course Appetizer, Starters Cuisine Asian, Indonesia. Cook Time 5 hours Servings servings MetricUS Imperial Ingredients 900 gram beef shanks cut into bite-able cubes 1 tsp coriander powder 1/4 tsp Turmeric powder 1 inch fresh ginger 4 large garlic cloves 200 gram Shallots roughly chopped 2 lemongrass stalk 4 kaffir lime leaves 1 inch galangal sliced 1 can coconut milk 1 tbsp brown sugar 2 tbsp vegetable oil Chili flakes to taste salt to taste

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Instructions

1. Blend together the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to get a smooth spice paste.
2. In the same oil, add lemongrass, lime leaves, and galangal and fry until fragrant. Transfer the fried ingredients to the bowl with the browned beef.
3. Turn down the heat to medium low, and then add the spice paste, stirring constantly until very fragrant, about 10-15 minutes.
4. Now add the coconut milk to the pot along with the brown sugar.
5. Then add the beef and herbs and stir to combine.
6. Turn the heat down to medium low and loosely cover with a lid, allowing some space for steam to escape. Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.
7. Once the meat is tender and most of the liquid has vaporized (about 4 hours), remove the lid and turn up the heat. Stir well.
8. Serve hot with steamed rice.