Beef Rendang

CNN highlighted Rendang as the 11th spot in their list of World’s 50 Best Foods. Indonesia’s Ministry of Tourism chose rendang as a national dish, along with soto, nasi goreng, sate, and gado-gado. Originally, Rendang was made out of buffalo meat and was only served on special occasions or traditional ceremonies. There are many types of rendang. Beef rendang is the best-known. The other kinds of rendang are made with chicken, fish, egg, squid, and shrimp.

• 2/1/2 lb chuck roast (cheapest) or rib eye (most expensive)

• 1 large onion
• 4 cloves of Garlic
• 2 tbsp sambal
• 2 tsp Cumin (Djintan)
• 1 tsp Coriander (Ketoembar)
• 2 tsp Ginger (Djahe) chopped
• 2 tsp Turmeric (Kurkuma)
• 2 tbsp Candle Nuts or Macademia Nuts

• 1 tbsp Cumin
• 2 tsp Salt
• 1 tbsp Coriander
• 1 tbsp White Pepper

• 1 can Coconut Milk 13.5 oz
• 1 tbsp chicken bouillon
• 2 stalks of Lemon Grass
• 2 leaves Kaffir Lime of bay leaves
• 2 tbsp Sweet Soya Sauce

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5.0 from 1 reviews

Beef Rendang

 

Print

Prep time

15 mins

Cook time

4 hours

Total time

4 hours 15 mins

 

CNN highlighted Rendang as the 11th spot in their list of World’s 50 Best Foods. Indonesia’s Ministry of Tourism chose rendang as a national dish, along with soto, nasi goreng, sate, and gado-gado. Originally, Rendang was made out of buffalo meat and was only served on special occasions or traditional ceremonies. There are many types of rendang. Beef rendang is the best-known. The other kinds of rendang are made with chicken, fish, egg, squid, and shrimp.

Cuisine: Indonesian

Serves: 4

Ingredients

• 2/1/2 lb chuck roast (cheapest) or rib eye (most expensive)

For the BoemBoe

• 1 large onion
• 4 cloves of Garlic
• 2 tbsp sambal
• 2 tsp Cumin (Djintan)
• 1 tsp Coriander (Ketoembar)
• 2 tsp Ginger (Djahe) chopped
• 2 tsp Turmeric (Kurkuma)
• 2 tbsp Candle Nuts or Macademia Nuts

For the Meat:

• 1 tbsp Cumin
• 2 tsp Salt
• 1 tbsp Coriander
• 1 tbsp White Pepper

For the Sauce

• 1 can Coconut Milk 13.5 oz
• 1 tbsp chicken bouillon
• 2 stalks of Lemon Grass
• 2 leaves Kaffir Lime of bay leaves
• 2 tbsp Sweet Soya Sauce

Instructions

1. Cut the meat in chunks, season with salt, pepper, cumin and coriander. Set aside
2. In a blender combined all ingredients for the BoemBoe.
3. Heat the oil add the meat and brown the meat. Add the BoemBoe and cook for about 3 minutes. Add the chicken bouillon and the coconut milk; stir until the milk has been dissolved. Then and the Sweet Soya Sauce, the lemon grass and the Kaffir Lime Leaves. Simmer with lid on for about 3 hours. Then take the lid off and simmer for another hour. The sauce will go from yellow to brown. Be careful not to burn it. Serve with rice.

3.5.3251