Beef Rendang

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.

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
  4. Add 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 be reduced and go from yellow to brown. Be careful not to burn it. Serve with rice.

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Beef Rendang
 
Prep time
Cook time
Total time
 
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.

 



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