Indonesian Beef Rendang Rendang Sapi Recipes

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RENDANG (SPICY BEEF INDONESIAN CURRY)

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 6 servings

Number Of Ingredients 18



Rendang (Spicy Beef Indonesian Curry) image

Steps:

  • Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

4 cups coconut milk
1 cup water
3 tablespoons minced garlic
3 tablespoons minced shallot
1 1/2 tablespoons minced galangal
1 1/2 teaspoons minced fresh turmeric
1 teaspoon to 1 1/2 tablespoons minced chile (medium to very spicy)
2 teaspoons ground nutmeg
1 teaspoon ground toasted cardamom
1 teaspoon ground toasted coriander
1 teaspoon ground toasted cumin
1 teaspoon minced ginger
2 or 3 Indonesian bay leaves (see Cook's Note)
One 2-inch cinnamon stick
1 stalk lemongrass, minced
2 pounds beef chuck, cut into 2-inch cubes
1 tablespoon sugar
1 teaspoon kosher salt

RENDANG DAGING (BEEF RENDANG)

Rendang is one of the national dishes of Indonesia, and its tender, caramelized meat is usually reserved for special events, such as weddings, dinners with important guests, and Lebaran, the Indonesian name for Eid al-Fitr, which marks the end of Ramadan. Bathed in coconut milk and aromatics like galangal and lemongrass then reduced until almost all moisture is evaporated, rendang can be served with turmeric rice. Rendang, a dish designed to keep for hours on a journey, has traditionally fed young Indonesians leaving home for the first time on merantau, a right of passage that teaches them about the bitterness and sweetness of life. Created by the Minangkabau, an ethnic group native to West Sumatra, this version from Lara Lee's cookbook, "Coconut & Sambal," is a nod to the multiple iterations of rendang across the nation, culminating in a rich and hearty slow-cooked meal. Rendang keeps in the fridge for several day or frozen for up to three months; to reheat, cover the beef with foil and heat in the oven at 300 degrees for about 25 minutes, or until piping hot, or microwave uncovered for three minutes stirring halfway through.

Provided by Kayla Stewart

Categories     dinner, casseroles, meat, soups and stews, main course

Time 3h15m

Yield 4 servings

Number Of Ingredients 14



Rendang Daging (Beef Rendang) image

Steps:

  • Prepare the spice paste: In a small food processor, combine the spice paste ingredients and blend until they form a smooth paste. If the texture is too coarse, you can add a splash of the measured coconut milk and blend again. Set aside.
  • Prepare the beef: Trim the meat of any excess fat, then cut the meat into 1 1/2-inch chunks, discarding any additional excess fat, and transfer the cubed meat to a deep, heavy Dutch oven or pot.
  • Stir in the prepared spice paste along with the coconut milk, lemongrass, makrut lime leaves (if using), bay leaves and salt. Bring the mixture to a boil over high, then reduce to a gentle simmer and continue to cook for 2 to 2 1/2 hours until the meat is tender, stirring every 20 minutes or so to ensure the rendang doesn't stick to the bottom of the pot.
  • After 2 to 2 1/2 hours, the oil from the coconut milk will split and rise to the surface, appearing as a reddish-orange oil; Indonesians call this stage "kalio." (Depending on the oil content of your coconut milk, this may be a subtle film of oil or there can be a pool of it.) Discard the lemongrass stalks. (If they cook any further, they may disintegrate and be impossible to remove.)
  • Turn the heat up to medium-high to reduce the sauce. Stir the rendang continuously until the sauce has thickened and turned a deep brown, about 15 minutes. As more oil separates, you are nearly there. Continue stirring the beef so it absorbs the sauce and caramelizes on the outside. Taste and adjust the seasoning if needed before serving.

7 long red chiles (about 4 ounces), such as cayenne, trimmed, sliced and deseeded if you prefer less heat
6 shallots, preferably Thai, or 3 small banana shallots, peeled and sliced
5 garlic cloves, peeled and sliced
1 (3-inch) piece fresh ginger, peeled and sliced
1 (3-inch) piece fresh galangal (optional), woody stem removed then thinly sliced
1 (1-inch) piece fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
2 1/4 pounds braising beef, such as shin or brisket
3 1/3 cups full-fat coconut milk
2 fresh lemongrass stalks, bruised and tied in a knot
5 fresh makrut lime leaves (optional)
3 fresh or dried bay leaves
1 teaspoon sea salt

BEEF RENDANG

Make and share this Beef Rendang recipe from Food.com.

Provided by Terese

Categories     Curries

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 16



Beef Rendang image

Steps:

  • Cut beef into 3cm pieces.
  • Process lemongrass, chillies, onion, garlic and ginger until smooth.
  • Heat oil in pan, add extra onion and ground spices, cook, stirring, until onion is soft.
  • Add lemongrass mixture, cook, stirring until fragrant.
  • Stir in beef, cinnamon, torn curry leaves, sugar and coconut milk, simmer, covered, 1 hour.
  • Remove lid, simmer 1 1/2 hours or until beef is tender and mixture thick.
  • Discard cinnamon, stick in juice.

Nutrition Facts : Calories 860.2, Fat 67, SaturatedFat 33.8, Cholesterol 172.1, Sodium 195.7, Carbohydrate 15.5, Fiber 3.2, Sugar 9.2, Protein 49.2

1 1/2 kg beef chuck steaks
1 stem fresh lemongrass, chopped
2 small fresh red chilies, chopped
1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1 tablespoon vegetable oil
1 medium onion, thickly sliced,extra
3 teaspoons ground coriander
1 teaspoon ground turmeric
2 teaspoons ground cumin
1 cinnamon stick
8 fresh curry leaves
2 teaspoons brown sugar
1 (425 ml) can coconut cream
1 tablespoon lemon juice

RENDANG PADANG - INDONESIAN BEEF CURRY (SLOW COOKER)

This is a very close representation to what I have had in restaurants. But beware because it can be quite spicy depending on the heat of the chiles you use. The beef should be almost falling apart. Serve with steamed white rice and Achar. From Secrets of Slow Cooking.

Provided by Chandra M

Categories     Curries

Time 8h

Yield 6-8 serving(s)

Number Of Ingredients 14



Rendang Padang - Indonesian Beef Curry (Slow Cooker) image

Steps:

  • Put the beef in the slow cooker.
  • In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.
  • Puree until smooth, then pour over the beef.
  • Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours.
  • The beef will be tender and the sauce will be dark brown.
  • Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
  • Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
  • Stir in the sugar and season with salt to taste.
  • Serve over steamed rice.

3 lbs beef stew meat, cut into 1-2-inch pieces (I use a chuck roast & cut it up)
8 red chilies, stemmed and coarsely chopped (you can take out the seeds to reduce the heat level)
1/2 small onion, chopped
2 inches fresh ginger, peeled and chopped
3 garlic cloves, chopped
1 stalk lemongrass, tough outer layers removed, tender insides finely sliced
1/3 cup tamarind paste (combined with 1/3 cup warm water)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon chili powder (ground chiles, not the chili pepper spice blend)
1 (15 ounce) can light coconut milk
2 teaspoons sugar
salt

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