Beef Rendang Recipe Authentic and Traditional Indonesia

Beef Rendang Minang recipe authentic and traditional indonesia
Rendang is a spicy meat dish originating from Indonesia, especially the ethnic Minangkabau people and is now generally served throughout the country. As one of the special foods of Minangkabau culture, rendang served at ceremonial events and to honor the guests. Traditionally, rendang is prepared by the Minangkabau community during festive events such as traditional ceremonies, weddings and Hari Raya (Eid al-Fitr).
In 2011 online polls of 35,000 people by CNN International chose rendang as the number one dish from the list of “50 Most Delicious Foods in the World (Readers’ Choice)”. In 2018, rendang is officially recognized as one of Indonesia’s 5 national dishes.

Ingredients

Ingredients (A)

• 600 ml coconut cream
• 100 ml vegetable oil
• 1 kg beef

Ingredients (B)- to blend

• 1½ tsp ground coriander
• 1 tbsp salt
• 1 tsp sugar
• 4 candlenuts
• 4 green cardamom pods
• 10 cloves
• 12 cloves chopped garlic
• 50 g ginger
• 50 g galangal
• 25 g ground turmeric, or 50g of fresh turmeric
• 250 g onions
• 300 g red chili, , (Serrano chili/pepper)
• 11/2 tsp cumin seeds

Ingredients (C)- Seasonings and Spices

• 1 piece asam keping
• 2 turmeric leaves, tied up
• 3 pieces kaffir lime leaves
• 4 stalks lemongrass, bashed

Instructions

1. Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.
2. Blend all the ingredients in (B), set the blend aside.
3. Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.
4. Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.
5. Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
6. Add the beef and cook over medium heat. Bring the coconut milk to a boil.
7. Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
8. Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
9. Served with rice or bread.

Note: Since not everyone tolerates the same level of hotness of chili, please reduce the amount and remove the seeds of the chilies if you are not used to spicy food.

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