Rendang

User Reviews

5.0

3 reviews
Excellent

Rendang

Rendang is a kind of Indonesian beef curry, simmered for a long time, which allows the meat to soak up all the flavors that make up this unique dish.

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Ingredients

Servings
  • 3 lb beef , cut into chunks
  • 5 tablespoons oil
  • 2 cups coconut milk
  • 5 tablespoons Kerisik (grated coconut), toasted and crushed (optional)
  • 2 tablespoons pure tamarind extract

Whole spices

  • 1 cinnamon stick
  • 5 cloves garlic
  • 3 star anise
  • 4 green cardamom pods

Whole spices (dry roasted and then ground into powder)

  • 1 tablespoon fennel seeds
  • 1 tablespoon cumin seeds
  • tablespoon coriander seeds

Wet Paste

  • 3 talks lemongrass (white part only), thinly sliced
  • 1 (2-inch) piece galangal
  • 1 (1-inch) piece ginger
  • 10 shallots
  • 1 (2-inch) piece turmeric root
  • 6 leaves kaffir lime , finely chopped
  • 6 cloves garlic
  • 10 red hot chili peppers , soaked and seeded
  • salt
  • palm sugar (to taste)

Equipment

  • food processor
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Instructions

  1. Mix all the wet paste ingredients in a blender or food processor.
  2. In a skillet, toast coriander, cumin and fennel seeds for 2 to 3 minutes, then grind in a spice grinder or using a mortar and pestle.
  3. Add oil to the skillet, bring the heat to medium-low, add the whole spices and sweat for a few minutes.
  4. Add the wet paste into the skillet and cook over medium-low heat for 20 to 30 minutes or until the oil begins to separate from the ingredients.
  5. Add the dry ground spices to the pan and mix with the wet paste.
  6. Fry for about 5 minutes, being careful not to burn the mixture.
  7. Add the meat, coat with paste and fry for about 1 minute.
  8. Add the coconut milk. Bring to a boil then reduce heat to low.
  9. Simmer very gently uncovered for about 3 hours or until the meat is cooked and the sauce is reduced considerably.
  10. Add kerisik (optional) and tamarind and simmer for another 20 minutes.
  11. Add salt and palm sugar to taste
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