Spicy Beef Rendang

    Spicy Beef Rendang

    Recipe Picture:Spicy Beef Rendang
    2

    Spicy Beef Rendang

    (10)
    3hours10min


    14 people made this

    Proper Indonesian rendang takes a long time to cook but it is not much work. Serve with rice and a vegetable side dish.

    Ingredients
    Serves: 4 

    • Curry
    • 1kg beef
    • 1cm galangal
    • 3 stalks lemongrass
    • 6 lime leaves
    • 1 turmeric leaf, or 1 teaspoon turmeric powder
    • 6 cups (1 1/2 litres) light coconut cream
    • Spice Paste
    • 100g big chillies (ones that aren't hot)
    • 100g shallots
    • 5 cloves garlic
    • 2cm ginger
    • 2 teaspoons salt
    • 1 teaspoon hot chilli powder

    Directions
    Preparation:10min  ›  Cook:3hours  ›  Ready in:3hours10min 

    1. Spice Paste: Place the chillies, shallots, garlic, ginger, salt and chilli powder in a food processor and blend.
    2. Curry: Cut beef 3x4x4cm. Mix with the spice paste, galangal, lemongrass, lime and turmeric leaves.
    3. Cook the beef in a frying pan stirring occasionally for about 15 minutes until the beef hardens and the water reduces. Pour coconut milk in.
    4. Heat the beef and coconut for about 15 minutes or until the coconut milk boils.
    5. Take the beef out of the frying pan and set aside but keep boiling the coconut milk for 30 minutes until thickened.
    6. Lower the temperature and put the beef back into the frying pan with the coconut milk. Keep cooking for about 2-2 1/2 hours while stirring it occasionally. The thicker the sauce the more often we have to stir.
    7. After the colour changes to brown-black and oily (from the coconut), serve with rice.
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    Reviews and Ratings
    Global Ratings:
    (10)

    Reviews in English (9)

    by
    47

    I am from northern sumatra, indonesia which is where this recipe comes from. I have done this recipe several times in the past, using indonesian recipe book. I think what is missing here are some ingredients: 1. coriander powder 2. turmeric leaves (hard to get outside indonesia) 3. black peppercorn Also, the authentic preparation is much longer. More like 6-8 hours. The minangkabau rendang (minangkabau is the region in sumatra where this dish come from) tends to be dry, with all the liquid evaporated in the slow cooking. The meat is very dark, almost black. To achieve this dark color, put the rendang in oven at 220F for 1/2hour.  -  03 Feb 2012  (Review from Allrecipes USA and Canada)

    by
    11

    Amazing dish! I had a similar recipe and I combined two recipes to make this. I didn`t find banana peppers, so I used 3 red pepper and I used only 2 1/2 cans coconut milk, I think, it was enough, because the sauce wasn`t very thick. I put the half of the paste into a pan and added the coconut milk, lemon grass and lime leaves, boiled for about 20 min., then added the meat mixture with the other half of the paste. Overall, this is a great dish, my family was impressed, thanks.  -  20 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    9

    This recipe was far too salty - it was over powering. I have to imagine that it is intended to be 2 teaspoons of salt, not 2 tablespoons. I've had Beef Rendang at several Indonesian restaurants and it's never tasted like this.  -  27 Dec 2010  (Review from Allrecipes USA and Canada)

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