In 2011 CNN International viewers voted Beef Rendang the Top among “The World’s 50 Most Delicious Foods”
A culinary presentation unique to the Minangkabau ethnic group of West Sumatera, RENDANG
is a spicy Indonesian beef dish originally prepared for special festive
occasions. Today, however, its popularity has spread across the country
and can easily be found in any Padang Restaurant all throughout Indonesia.
Rendang has also become a favorite
dish in neighbouring Malaysia and Singapore, Brunei, the Southern
Philippines, Southern Thailand, and even as far as Australia, Europe and
the United States.
Although some consider Rendang to be a
curry, and others a stew, real, authentic Rendang is nothing like
either of the above. If you have not yet had the pleasure, the complex
flavours of Rendang could only be described as a tender, savoury, dry
beef stew, layered in the rich spices of lemongrass and ginger, with a
burst of chilli and immersed in creamy coconut milk.Ultimately though,
you’ll have to taste it for yourself.
In the Minangkabau tradition, Rendang
was served to honoured guests, and on ceremonial occasions such as
births, weddings, Al Quran recitals, and much more. In the Minangkabau
culture, Rendang also has spiritual connotations since the four main
ingredients symbolize each essential part of Minangkabau society. Meat,
as the elders and nobles. Coconut as the teachers, poets and writers.
Chilli as the religious leaders. The hotness representing the strictness
of religious law. And the spices as everyone else.
In the days before refrigeration, when
wealthy Minangkabau farmers slaughtered a cow for a feast, it was often
made into Rendang. Garlic, ginger and shallots, some of the main spices
used in in the dish, are known to have strong anti-microbial properties
and therefore serve as preservatives. If cooked properly, the rich
spices and low moisture of the dish will ensure that the meat will stay
good for up to four weeks, despite the country’s tropical heat. And yet
another point that must be mentioned – the taste only improves with
time.
For the culinarians out there, itching
to give this dish a try, bear in mind that it’s not your everyday beef
stew that can be cooked up in a few moments. Au contraire,
concocting this explosively flavourful dish demands a great deal of
patience, several cooking techniques, and the better part of four hours.
First, an assortment of aromatic
spices are ground into a thick paste, which is then fried to bring out
the flavours. Next, the meat is slowly cooked in coconut milk and the
spices on very low heat, allowing the meat to tenderize and absorb the
seasonings. As the liquid slowly evaporates, the cooking process is
changed from a boil to a fry in the oil released by the meat during the
boiling stage. The meat must be carefully stirred and monitored, so as
not to be burnt or ruined until all the liquid and spices are absorbed
perfectly. This technique is known as caramelizing, but using coconut
milk in the place of sugar. This creates an extraordinarily flavoured
coating around each piece of beef, giving it a delicious and
unparalleled taste.
Rendang is usually served with steamed rice, boiled cassava leaves, young jackfruit and sambal.
how to make
Coconut Milk for Beef Rendang
Beef Rendang
12345Beef Rendang
An Indonesian dish made by simmering beef for hours in coconut milk and spices until the liquid has evaporated. It's then fried in the oil the meat releases, caramelizing what's left of the sauce around each piece of meat.
Skill Level Moderate
Ingredient Beef
Type Best, Entree
Article Featured
Diet Gluten-Free, Low-Carb
Cuisine Southeast Asian
Servings Prep Time Cook Time
5 10 minutes 255 minutes
Ingredients
1 teaspoon salt
1 teaspoon ground coriander seed
1/4 teaspoon ground turmeric
2.5 centimeters ginger - fresh roughly chopped
4 large cloves garlic roughly chopped
200 grams shallots (4 large shallots) roughly chopped
chili pepper flakes to taste (I used about 3 tablespoons)
2 tablespoons vegetable oil
900 grams beef shanks or shortribs cut into large cubes
2 stalks lemongrass white part only, smashed
4 kaffir lime leaves
2.5 centimeters galangal sliced into coins
2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk
1 tablespoon palm sugar brown sugar can be substituted
Servings:
Units:
Instructions
Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times.
Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.
Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying the sauce and concentrating the flavors.
The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen. Serve the beef rendang with steamed rice.
how to make
Coconut Milk for Beef Rendang
Beef Rendang
12345Beef Rendang
An Indonesian dish made by simmering beef for hours in coconut milk and spices until the liquid has evaporated. It's then fried in the oil the meat releases, caramelizing what's left of the sauce around each piece of meat.
Skill Level Moderate
Ingredient Beef
Type Best, Entree
Article Featured
Diet Gluten-Free, Low-Carb
Cuisine Southeast Asian
Servings Prep Time Cook Time
5 10 minutes 255 minutes
Ingredients
1 teaspoon salt
1 teaspoon ground coriander seed
1/4 teaspoon ground turmeric
2.5 centimeters ginger - fresh roughly chopped
4 large cloves garlic roughly chopped
200 grams shallots (4 large shallots) roughly chopped
chili pepper flakes to taste (I used about 3 tablespoons)
2 tablespoons vegetable oil
900 grams beef shanks or shortribs cut into large cubes
2 stalks lemongrass white part only, smashed
4 kaffir lime leaves
2.5 centimeters galangal sliced into coins
2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk
1 tablespoon palm sugar brown sugar can be substituted
Servings:
Units:
Instructions
Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times.
Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.
Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying the sauce and concentrating the flavors.
The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen. Serve the beef rendang with steamed rice.
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