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Beef Rendang

Serves 4 to 6 Entree meat

Beef Rendang

Beef Rendang hails from the Minangkabau ethnic group of West Sumatra, Indonesia, where it's a staple in Padang cuisine. Traditionally prepared for special occasions and festive gatherings, this dish reflects the communal spirit of sharing. Each family has its own rendition, but the essence remains the same: a slow-cooked symphony of tender beef and rich spices.

The taste is a deep, complex blend of savory and aromatic flavors, with the creamy coconut milk and fragrant lemongrass melding beautifully into the meat. The kaffir lime leaves lend a subtle citrus note, while the kerisik adds a nutty depth. The result is a rich, velvety dish that invites everyone to gather around and savor each bite.

Ingredients

  • 1 kgbeef chuck — cubed
  • 400 mlcoconut milk
  • 3 tbsprendang paste
  • 2kaffir lime leaves
  • 1 stalklemongrass
  • 2 tbspkerisik
  • to tastefine sea salt

Method

  1. Begin by cutting the 1 kg beef chuck into large cubes, about 2 inches each. Season the beef generously with fine sea salt, ensuring each piece is well-coated. This will enhance the flavor and help tenderize the meat during cooking.
  2. In a large, heavy-bottomed pot or Dutch oven, heat a few tablespoons of oil over medium-high heat. Once the oil is shimmering, add the seasoned beef cubes in batches. Brown each piece on all sides until they develop a deep, rich color. This caramelization is crucial for depth of flavor in the final dish.
  3. Once all the beef is browned, reduce the heat to medium and return all the beef to the pot. Add 3 tablespoons of rendang paste, stirring to coat the beef thoroughly. The paste should sizzle and release its aromatic oils, enveloping the beef with its rich spices.
  4. Pour in 400 ml of coconut milk, stirring to combine with the rendang paste. Add 2 kaffir lime leaves and bruise 1 stalk of lemongrass by gently crushing it with the back of a knife, then add it to the pot. These aromatics will infuse the dish with their distinctive citrusy notes.
  5. Bring the mixture to a gentle simmer, then lower the heat to maintain a slow, steady simmer. Cover the pot partially with a lid, allowing some steam to escape. Cook the beef for about 2 to 3 hours, stirring occasionally. The beef is done when it is tender and the sauce has thickened to a rich, dark brown, clinging to the meat.
  6. Once the beef is tender, stir in 2 tablespoons of kerisik, which will add a nutty depth to the dish. Taste and adjust the seasoning with more fine sea salt if necessary. The flavors should be balanced, with a hint of sweetness from the coconut milk and a depth from the spices.
  7. Serve the Beef Rendang hot, accompanied by steamed rice, bread, or a fresh salad. The dish should be deeply flavorful, with tender pieces of beef coated in a thick, aromatic sauce. This is a dish meant for sharing, bringing warmth and comfort to the table.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

This recipe is from Authentic Indonesian Cuisine by Yassine Sbiti — the Indonesian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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