Beef Rendang (indonesian) Recipe
Savoury, tender beef meat stew (4-5 hours) in coconut milk with variety of spices and herbs. Served with steam white rice, boiled egg, young jack fruit and cassava leaf (seasonal) cooked also in coconut milk.
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Ingredients
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Beef Rendang
Sides
Method
Beef Rendang Preparation
- 1
Prepare the Spice Paste
In a blender or food processor, combine shallots, garlic, ginger, turmeric powder, coriander powder, cumin powder, and chili powder. Blend until a smooth paste forms, adding a little water if necessary.
- 2
Brown the Beef
Heat vegetable oil in a large pot over medium-high heat. Add the beef chunks and brown on all sides. Remove and set aside.
- 3
Cook the Spice Paste
In the same pot, add the spice paste and cook for about 5-7 minutes until fragrant, stirring frequently to avoid burning.
- 4
Combine Ingredients
Return the browned beef to the pot. Add the cinnamon stick, cardamom pods, cloves, lime leaves, coconut milk, sugar, salt, and water. Stir well to combine.
- 5
Simmer the Rendang
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 4-5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Sides Preparation
- 6
Cook the Rice
Rinse the white rice under cold water until the water runs clear. Cook according to package instructions or in a rice cooker until fluffy.
- 7
- 8
Prepare Young Jackfruit
In a separate pot, add young jackfruit and cover with water. Boil until tender, about 20-30 minutes. Drain and set aside.
- 9
Prepare Cassava Leaves (if using)
If using cassava leaves, wash thoroughly and boil in coconut milk for 15-20 minutes until tender. Drain and season with salt to taste.