Preparation : 20 Minutes
Cooking : 3 hours at least
Serves : 6-8 portions
Episode : 29 (Video recipe is here )
I hope you all have a great day! People have been asking my beef rendang recipe and since I have a little bit of free time, so I thought I just make it.
Beef Rendang originated from Minangkabau, Indonesia (on Sumatera Island) and has been spread to a lot of countries such as Singapore, Malaysia, and the Netherlands. Rendang is a spicy meat dish cooked in coconut milk a long with a lot of herbs and spices at least for 3 hours. Some even cook for 6-8 hours. The longer you cook it, the best the result is.
CNN has crowned Beef Rendang as the most delicious food in 2011 and 2017.
On this recipe, I am cooking my mum’s recipe (as usual) but this one is kid-friendly Rendang so it is NOT spicy at all. Regardless the spicy chillies, it tastes very authentic.
List of the ingredients:
1,5 kg (3 Lb 4 Oz) of Beef .
1000 ml (4 Cups) of Coconut Milk
1 large Onion, finely chopped.
5 Garlic Cloves.
2 Lemongrass Stalks, cut and pounded.
4 Kaffir Lime Leaves.
3 Tbsp of Cummin Seeds.
2 Tbsp of Coriander Seeds.
1 Tbsp of Fennel Seeds.
3 Tbsp of Smoked Paprika Powder.
1 Tbsp of Ginger Powder.
1 Tsp of Galangal Powder.
1 Tsp of Ground White Pepper.
4-5 Cardamon Pods.
A pinch of Nutmeg, grated.
Salt, to taste.
Some oil to fry.
P.S. My mum always uses turmeric leaves in her rendang, but there is no way to find turmeric leaves in Munich unless you grow them by yourselves.
How to cook Beef Rendang:
- Cut the beef into small pieces (2-3 cm/ 1 inch big) and set aside.
- Roast all the seeds and pods (cummin seeds, coriander seeds, fennel seeds and cardamon pods) at medium heat for about 3-4 minutes or until you can smell the fragrance.
- Grind all the seeds, cardamon pods and salt (1 Tsp) until fine like powder.
- Put the garlic cloves inside and grind too.
- Toss the lemongrass stalks and pound lightly.
- If you don’t have a pestle or you don’t want to grind. You can also use a mixer. Don’t put the lemongrass stalks in the mixer tho.
- Turn your stove into medium to high heat. Into your pot, put some oil and fry the chopped onion until translucent. Add in the ground spices and fry for a minute or so.
- Add in the beef and cook for about 3-5 minutes. Mix in all the powder spices with the meat well.
- Pour in the coconut milk and toss in the kaffir lime leaves.
- Cook at medium heat and you have to still it occasionally. Don’t let the coconut milk break or curdle.
- Cook for at least 3 hours and turn the heat lower if you see the coconut milk turns thicker.
- Serve with some Pandan or Jasmine rice and of course for the adults, serve it with Indonesian sambal (spicy sauce). Enjoy! Christina xoxo
Video recipe, click the image below: