Beef Rendang
Cuisine: Indonesian
Prep time: 
Cook time: 
Total time: 
Serves: 4
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)
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
  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.
Recipe by KinFolk Recipes at