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.
Yield: 4
Materials
- 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
- Cut the meat in chunks, season with salt, pepper, cumin and coriander. Set aside
- In a blender combined all ingredients for the BoemBoe.
- 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.