Indonesian Beef Rendang Recipes

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CHEF JOHN'S BEEF RENDANG

The sauce in this amazing Indonesian curry might be invisible, but you'll know it's there. As it reduces, the water evaporates, leaving behind the fat and flavor that make this dish so unique and addictive. Originally, cooking meat this way helped preserve it in hot and humid Indonesia. Turns out, people continued making it long after refrigeration came around. Serve with steamed rice, garnished with cilantro and lime if desired.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indonesian

Time 4h30m

Yield 8

Number Of Ingredients 17



Chef John's Beef Rendang image

Steps:

  • Cut beef chuck into 2-inch pieces.
  • Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula.
  • Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer.
  • In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.
  • Remove lemongrass to serve. For best results, let cool and serve the next day.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 10.4 g, Cholesterol 64.5 mg, Fat 30.1 g, Fiber 1.4 g, Protein 18.5 g, SaturatedFat 16.2 g, Sodium 60.9 mg, Sugar 2.7 g

2 ½ pounds beef chuck
4 shallots, sliced
6 cloves garlic
1 (1 1/2 inch) piece ginger, peeled and sliced
1 ½ inch piece galangal, peeled and sliced
2 serrano chile peppers - stemmed, seeded, and sliced
1 Fresno chile pepper - stemmed, seeded, and sliced
1 tablespoon Korean red pepper flakes
1 teaspoon ground coriander
½ teaspoon ground turmeric
⅛ teaspoon ground cardamom
⅛ teaspoon freshly grated nutmeg
2 tablespoons vegetable oil
1 (14 ounce) can full-fat coconut milk
2 teaspoons tamarind paste
1 tablespoon brown sugar
½ stalk lemongrass, light part

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

INDONESIAN BEEF RENDANG (RENDANG SAPI)

Rendang Sapi is one of the most popular dishes from Padang, West Sumatra. Padang is known by their delicious meals made from coconut milk. You can make it spicy or mild, depend how you like it.I like it because the taste is really strong and aromatic. However, it takes a bit longer time to cook so that the beef will be soft and tender. But it is definately worth to try =^_^=

Provided by IndoFoody

Categories     Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 17



Indonesian Beef Rendang (Rendang Sapi) image

Steps:

  • Grind or blend shallot, garlic, ginger, galangal, peppercorn and turmeric into paste.
  • Cut the beef into small but thick slices square.
  • Put the beef, spice paste and all other ingredients into a wok and bring slowly to the boil, stirring constantly to prevent the coconut milk from separating. Cook over low heat, stirring from time to time, until the meat is very tender and all the sauce has evaporated.
  • Continue cooking the beef, which will fry in the oil that has come out from the coconut milk, until brown.
  • Serve with warm Basmati or Jasmine plain rice.

Nutrition Facts : Calories 687.5, Fat 68, SaturatedFat 50.9, Cholesterol 27.3, Sodium 336.9, Carbohydrate 19.3, Fiber 0.9, Sugar 3, Protein 9

500 g beef
4 cups coconut milk (made from 1 coconut if using freshly granted coconut)
2 bay leaves (Indonesian usually use Salam leaves)
2 kaffir lime leaves
3 cardamom pods, bruised
1 stalk lemongrass
2 fresh turmeric, leaves (optional)
4 cm cinnamon sticks
4 red chilies, sliced (you can add more if you wish)
1/2 teaspoon salt
1/2 teaspoon sugar or 1/2 teaspoon brown sugar
8 shallots, peeled and sliced
6 garlic cloves, peeled and sliced
3 cm ginger
3 cm galangal, peeled and sliced (laos)
1/2 teaspoon black peppercorns, crushed
2 cm turmeric

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