Indonesian Beef Rendang
Rendang is a Minang dish originating from West Sumatra, Indonesia. Rendang is often described as a rich dish of meat, most commonly beef that has been slow cooked and braised in a coconut milk seasoned with Indonesian herb and spice mixture, until the liquids evaporate and the meat turns dark brown and tender, becoming caramelised and infused with rich flavours.
Rendang is officially recognised as one of Indonesia’s national dishes.
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Indonesian Beef Rendang
Rendang is a Minang dish originating from West Sumatra, Indonesia. Rendang is often described as a rich dish of meat, most commonly beef that has been slow cooked and braised in a coconut milk seasoned with Indonesian herb and spice mixture, until the liquids evaporate and the meat turns dark brown and tender, becoming caramelised and infused with rich flavours.
Rendang is officially recognised as one of Indonesia’s national dishes.
#indonesianfood #asianfood #beefrendang #rendang #coconutmilk #dinner #lunch #silversidebeef #indonesian #traditionalfood #cookpadrecipe #recipe #cooking #cook #minne #foodblogger #chef #handmade #homecooking #coopadtv #yummyrecipe #foodie #tasty #delicious #foodies #yummy #taste #cookingathome #cookpadcommunity #foodlovers #chefathome #cookpad #cookpadlovers #cookpaduk
Open in Cookpad AppSteps
- 1
Blend together all the indonesian rendang spice into paste.
- 2
Heat up the oil, sauté the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key. The oil is slowly separated and formed in the edge.
- 3
Pour about 300 ml coconut cream, add lemongrass, kaffir lime leaves, salam leaves and turmeric leaves, let it boil and slightly evaporated.
- 4
Continue stirring the mixture until the oil separated or driven off from the mixture.
- 5
Add cubes of beef. Stir another 15 minutes until the meat is throughly cooked.
- 6
Pour remaining coconut milk and water to boil.
- 7
Simmer and continue to stir it gently until the broth is thicken.
- 8
You may see the oil is driven out from the sauce after cooked for 2 hours, it called “kalio”.
- 9
Continue stirring and cook the kalio until you’ve got rendang with nice dark brown.
- 10
Discard the lemongrass, salam leaves and kaffir lime leaves.
- 11
Serve the beef rendang with steamed Jasmine rice.
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