Indonesian Beef Rendang Recipes

INDONESIAN BEEF CURRY

Steps:

• Start by putting the onions, 2 of the chillies, garlic, salt, cumin, coriander and tumeric into a food processor. Zap it all into a paste.
• Fry the paste for about 2-3 minutes and then put it into your slow cooker or Dutch oven.
• Then take the steak pieces and fry them in the oil in batches until brown on all sides.
• When the steak is browned add it to whichever cooking vessel you are using.
• Then cover the steak and fried paste with the coconut milk. Then add the ginger, sugar, coconut, curry leaves and Rendang curry paste.
• Stir well to mix all the ingredients together.
• Then cook at 160C for about 3-4 hours, or until the meat has become tender and is beginning to fall apart.

BEEF RENDANG (THE BEST!)

Steps:

• Chop the spice paste ingredients and then blend it in a food processor until fine.
• Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
• Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

INDONESIAN BEEF RENDANG

Steps:

• In large Dutch oven or 3-quart saucepan, heat the oil over medium heat; add garlic, shallots and chiles as soon as oil heats, and sauté 2 to 3 minutes. Add galangal, turmeric, coriander, black pepper, ginger, lemongrass, bay leaves, lime leaves and salt; sauté 2 to 3 more minutes. Stir in coconut milk and tamarind paste and simmer until liquid becomes oily. Add beef cubes and stir frequently. Reduce heat to low and simmer 3 to 4 hours, stirring occasionally. Coconut milk mixture should reduce to a thick gravy and turn dark brown. Serve with steamed rice and garnish with freshly minced cilantro leaves.

RENDANG (SPICY BEEF INDONESIAN CURRY)

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.

BEEF RENDANG RECIPE

Steps:

• Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.
• Blend all the ingredients in (B), set the blend aside.
• Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.
• Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.
• Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
• Add the beef and cook over medium heat. Bring the coconut milk to a boil.
• Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
• Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
• Served with rice or bread.

INDONESIAN BEEF RENDANG (RENDANG SAPI)

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.

RENDANG

Steps:

• Mix all the wet paste ingredients in a blender or food processor.
• In a skillet, toast coriander, cumin and fennel seeds for 2 to 3 minutes, then grind in a spice grinder or using a mortar and pestle.
• Add oil to the skillet, bring the heat to medium-low, add the whole spices and sweat for a few minutes.
• Add the wet paste into the skillet and cook over medium-low heat for 20 to 30 minutes or until the oil begins to separate from the ingredients.
• Add the dry ground spices to the pan and mix with the wet paste.
• Fry for about 5 minutes, being careful not to burn the mixture.
• Add the meat, coat with paste and fry for about 1 minute.
• Add the coconut milk. Bring to a boil then reduce heat to low.
• Simmer very gently uncovered for about 3 hours or until the meat is cooked and the sauce is reduced considerably.
• Add kerisik (optional) and tamarind and simmer for another 20 minutes.
• Add salt and palm sugar to taste

BEEF RENDANG RECIPE (INDONESIAN SPICY BEEF IN COCONUT)

Steps:

• Add the shallots, peppers, garlic, ginger, galangal, turmeric, peppercorns and cloves to a food processor. Process to form a thick paste.
• Heat the oil in a large pot or Dutch oven. Add the Rendang paste and cook for 2 minutes, stirring a bit.
• Slice the beef into 2 inch chunks and add to the pot. Stir and cook for a minute, coating the meat with the paste.
• Add the coconut milk, Kaffir lime leaves, lemongrass, cinnamon stick, palm sugar and salt to taste. Stir to incorporate.
• Bring to a boil, then reduce the heat to medium. Simmer, uncovered, for 1 hour, stirring from time to time to prevent burning. The consistency will thicken.
• Reduce the heat to medium-low and continue to simmer until the sauce darkens to a brown color and reduces, coating the beef, about 2 hours,or until the beef is tender and breaks apart with a fork. Be sure to stir to prevent scorching.
• Remove from heat and remove large spices, like the cinnamon stick.
• Garnish and serve!

INDONESIAN BEEF RENDANG

Steps:

• In a food processor, combine shallots, garlic, ginger, galangal, chili, salt, and water. Blend until it becomes a paste.
• Lightly coat the beef with salt and pepper.
• In a wok, heat the oil and cook the beef for 2-3 minutes in high heat. Set aside.
• Add the paste to the wok and fry for 3-5 minutes. Return the beef to the wok.
• Add lemongrass, lime leaves, bay leaves, nutmeg powder, and turmeric. Continue stirring for another 3-5 minutes.
• Add coconut milk to the wok and continue stirring in high heat until the coconut milk breaks apart/separates. This is important to get the oil from coconut. Once it separates/simmer, turn the heat to low and cook for 3-4 hours covered. You need the steam to help the cooking process.

INDONESIAN BEEF RENDANG

Steps:

• Remove the outer leaves from the lemongrass stalks and reserve. Roughly chop the tender core and put into a food processor with the chillies, garlic, fresh ginger, onion, ground ginger, coriander, cumin, black pepper and 2 tablespoons of water. Blend to a smooth paste.
• Heat the sunflower oil in a large flameproof casserole over a medium heat. Add the cinnamon sticks and cloves and allow them to sizzle for about 1 minute. Add the spice paste and bay leaves and fry gently for 2 minutes. Add the coconut milk, 200ml water, the beef, reserved lemongrass leaves and the salt and bring to the boil.
• Meanwhile, if you are using the tamarind pulp, put in a small bowl with 120ml of warm water and work through with your fingers to release the seeds. Strain the syrupy mixture into a clean bowl and discard the seeds.
• Lower the heat to a simmer, add the tamarind liquid or lemon juice and muscovado sugar and leave to cook uncovered for 2½ hours, stirring more frequently as the liquid reduces, until the sauce is well reduced and quite thick and the beef is very tender. Serve with plain rice and a cucumber, tomato, red onion and coriander salsa.

INDONESIAN BEEF RENDANG

Steps:

• Using pestle and mortar, pound and grind the onions, galangal, ginger, and fresh chillies (if using) into a paste. You can also use a food processor to make this paste. Just put the onion, galangal, ginger, and chillies in the food processor. Then give it a blitz until all the become a thick paste.
• Put the meat in a big wok, add in the spices and herbs paste, the cumin, coriander, lemongrass, turmeric leaf, kaffir lime leaves, and salt.
• Stir until all the meat pieces are covered with spices. Put the lid on and cook at medium heat. Keep checking and stirring every now and again.
• After about 20-30 minutes when the meat looks cooked, add in the coconut milk. Stir and cook further with the lid on at medium heat until the milk reaches boiling point, then turn the heat to low. Don't forget to always keep checking and stirring.
• Rendang should be ready within a few hours. But at this point, the rendang will have quite a bit of gravy. You can enjoy it if you want to.
• If you like to have a proper Rendang Hitam (black rendang), you have to cook longer for at least another hour. Cook the rendang until all the gravy evaporates. Take care not to let it stick to the wok, or worse, to burn. Keep checking and stirring.
• When all the sauce is gone, and the rendang turns dark brown, you can switch the heat off. Your black rendang/ rendang hitam is ready.

INSTANT POT BEEF RENDANG

Steps:

• Toast Coconut Flakes: Add ⅓ cup (45g) fine coconut flakes in Instant Pot without oil. Heat up Instant Pot using "Sauté More" function. Stir occasionally, and toast the fine coconut flakes until deep golden brown color (~7 - 8 mins). Remove and set aside.
• Brown Chuck Roast Steak: Wait until Instant Pot says "HOT" again. Then, pat dry the chuck roast steaks. Season one side generously with salt and black pepper. Drizzle the inner pot with 1 tbsp olive oil. Ensure to coat the oil over the whole bottom of the pot. Carefully place the seasoned side of chuck steaks in Instant Pot. Generously season the other side with salt and black pepper. Brown one side for 7 minutes before flipping over to brown the other side for another 7 minutes. Remove and set aside in a large container.
• Make Rendang Paste: While the chuck roast steaks are browning, add sliced lemongrass, 6 - 10 (8.8g) dried red chilies, 6 (27g) cloves garlic, 3 (120g) roughly chopped shallots, 2 tbsp (25g) chopped ginger, and 2 tbsp (25g) chopped galangal in a food processor. Process until you have a smooth spice paste. Remove rendang paste, then set aside in a mixing bowl. Add 1 tsp (2.8g) ground turmeric to the spice paste, then mix well.
• Saute Rendang Paste: Once you're done browning the chuck roast steaks, add 2 tbsp (30ml) coconut oil, rendang paste, 1 (4.5g) stick cinnamon, 2 star anises, 4 cloves, and 4 green cardamoms in Instant Pot. Saute until fragrant (~3 - 4 mins).
• Deglaze Instant Pot: Pour in ¾ cup (188ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
• Pressure Cook Beef Rendang: Turn off Instant Pot. Cut the browned chuck roast steaks into 1.5 inch thick cubes. Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1 tbsp (13g) brown sugar, and 2 tbsp (30ml) tamarind paste in Instant Pot. Give it a quick mix. Place chuck roast cubes in the cooking liquid. *Pro Tip: Ensure the cubes are partially soaked in the liquid. Don't forget the meat juice! Layer 1 cup (250ml) thick coconut cream on the very top. Don't mix. Close lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 32 minutes, then 10 minutes Natural Release. Remove the lid.
• Reduce & Thicken Beef Rendang: *Note: The Beef Rendang will look liquidy. Bring the sauce mixture to a simmer with the "Saute More" function. Remove & strain 2 cups (500ml) of the sauce mixture, then add the strained solids (not liquid) back in the Instant Pot. Let the sauce continue to reduce for roughly 7 - 8 minutes. Stir occasionally and be careful of splatter. When the sauce has reached the thickness & color in the photo, add in toasted coconut flakes and shredded kaffir lime leaves. Taste and adjust seasoning with more salt (~3 - 4 large pinches of salt). Stir frequently until the rendang sauce is not runny, and has turned into a deep brown color. *Pro Tip: When beef rendang starts sticking to the stainless steel inner pot, turn off the heat. Your Glorious Beef Rendang is done!
• Serve Beef Rendang: The Amazing Instant Pot Beef Rendang is ready to be served! Give yourself a pat on the back, then enjoy!~ :)

BEEF RENDANG: INDONESIAN BEEF STEW

Steps:

• Make the spice paste
• Slice two garlic cloves thinly
• Chop up an onion finely. You will need two tablespoons.
• In a food processor (or mortar and pestle) create a paste from: 2 tablespoons of the chopped onion Sliced garlic cloves 1 teaspoons of salt 1 teaspoon of chili flakes turmeric
• Prep Ingredients
• Cut the beef chuck into large chunks
• Cut off a 5cm x 5cm piece of lemon peel (2" x 2")
• Peel and cut a piece of ginger, approximately 0.5cm (1/4") thick.
• Cut and peel the galangal into three slices, approximately 0.5cm (1/4") thick.
• Fry the spice paste and beef
• Put a large Dutch Oven over medium heat, and heat up 2 tablespoons of oil.
• Add the spice paste, and stir constantly for 2 minutes, until fragrant.
• Over high heat, add the beef, and cook it for 5 minutes, stirring occasionally to make sure all the sides of the chunks of beef are seared.
• Cook
• Add the coconut milk, lemon peel, ginger, galangal, and Salam leaves, stir everything together.
• Let the beef simmer over low heat for several hours, until the sauce is almost all cooked down. Stir occasionally, and scrape up anything sticking to the bottom of the pot. There will be oil pooling on top; we will discard that when done, but leave it on there while cooking. If you're not sure if the sauce is cooked down enough, tilt the pan slightly to the oil moves to one side, and the beef stays on the other. If the oil is clear (it'll be yellow), and the beef appears to have almost no sauce left, you're done! If there is a lot of sauce mixed through the oil, or the beef still has visible sauce, you need to cook it longer! The beef will be falling apart; that is ok, but try to make sure you leave the bigger chunks intact.
• Serve
• When the beef is cooked down, skim off all the oil, and remove the ginger, galangal, and salam leaves. The lemon peel will be completely dissolved in the stew.
• Put some rice on a plate, and add the Rendang next to it. Serve with some sambal on the table, if people like it spicier!

INDONESIAN RENDANG

Steps:

• Put all ingredients for the paste in a blender or food processor.
• Add 50 ml coconut milk to help the blending process and blend until smooth.
• Put the beef and spice paste into a Wok or a large saucepan (minimum capacity 4 liters).
• Pour in the coconut milk, add the lemon grass, kaffir lime leaves and turmeric leaves. Stir to mix.
• Cook over medium-high heat until the coconut milk get boiled.
• Adjust the heat into medium and simmer for 1.5 hours uncovered until the coconut milk becomes thicker and oily. Stirring occasionally.
• Add the tamarind water and salt to taste. (Note: If you like to eat it with sauce you can stop the cooking now. This dish is called: Kalio /Wet Rendang)
• If you like to eat it as rendang then continue cooking on low heat for about 30 minutes.
• Cook until the coconut milk is driven off and the beef and sauce becomes brown and almost dry. (At this stage you will probably need to stir all the time to prevent burning)
• Serve hot with rice and "Minangkabau Green Sambal".
• Many Indonesians prefer a black colour rendang. To get this kind of rendang you need to add roasted grated coconut which's smoothly blended.
• I personally prefer to stop the cooking earlier to reserve it's thick delicates sauce as you see in the pic :-)

INDONESIAN BEEF RENDANG

Steps:

• Place the banana peppers, shallots, garlic, salt, and ground red pepper in a blender, and pulse until the mixture is a paste.
• Place the beef tenderloin cubes in a skillet over medium heat with the pepper mixture, galangal, lemon grass, lime leaves, and turmeric. Cook the beef with the seasonings,stirring occasionally, until the meat is no longer pink inside and the meat juices have mostly evaporated, about 15 minutes.
• Pour the coconut milk into the skillet, bring to a boil, reduce the heat, and simmer for about 15 minutes. Remove the pieces of beef to a bowl, and let the coconut milk continue to simmer until thickened, about 30 minutes. Return the beef to the coconut sauce, reduce the heat to low, and barely simmer the beef and sauce until the sauce turns brown and the oil has separated from the coconut milk, about 2 1/2 hours. Stir frequently as the sauce thickens.

BEEF RENDANG

Steps:

• In a food processor, grind the garlic, onions or shallots, galangal (or extra ginger), coriander, cumin, and red chili flakes to a smooth paste. Set aside.
• In a Dutch oven or heavy-bottomed pot, heat the oil to medium-high. Fry the beef until brown on all sides. You may have to do this in batches. Set aside.
• In the remaining oil, saute the lemongrass and the sliced ginger until aromatic, about 1 minute. Lower the heat and add the spice paste and cook for about 2-4 minutes stirring it occasionally until it begins to bubble at the edges.
• Add the beef back and coat with the paste. Pour in the coconut milk and add the brown sugar and Kaffir Lime or Bay leaves. Stir everything and let the liquid boil. Cover the pot loosely to allow some steam to escape. Let the stew simmer on low until the beef is tender about 1 1/2 - 2 hours. The intention is to eventually dry up the sauce as the beef is being cooked. Stir occasionally to ensure that the beef doesn't stick to the pot and the coconut milk doesn't scorch.
• When the meat is tender and most of the liquid has evaporated, uncover. Season with either salt or fish sauce, to taste. I used the fish sauce (yum!). Turn up the heat a little and stir frequently so the beef doesn't stick to the pan and burn. You may notice some oil forming and being released at this point, too. You want the mixture to dry up but avoid burning the meat. It's like stir-frying the beef in its own oil which ensures more flavor. It's done when the beef has turned into a dark caramel color, and the sauce coats the meat.

INDONESIAN BEEF RENDANG

Steps:

• 1)Thickly slice beef and place in a bowl. Season with salt and pepper. 2) Place turmeric, chilli, garlic, ginger, peppercorns, cardamom, cinnamon and chillies in a blender and blend to form smooth paste. Add lemon grass and onions and blend again. 3) Heat oil in pan and brown meat, remove and reserve. Add paste and fry for approx 5 mins. Add cooked meat and all remaining ingredients. Bring to boil, reduce heat and simmmer, covered for approx 3 1/2 hours. 4) Garnish with coriander srigs.