Name: Rendang
Total time: 360 min
Yield: 6 personnes
Cuisine: Indonésienne
Ingredients: 2 bird's eye chili(es); 8 dried red chili(es); 5 clove(s) garlic; 6 shallot(s); 5 candlenut(s); 20 g fresh ginger; 20 g galangal; 10 g turmeric; 1.3 kg beef; 2 tbsp ground coriander seeds; 1 stick cinnamon; 5 seed(s) cardamom; 2 star anise; 2 bay leaf(s); 5 kaffir lime leaf(s); 3 stalk(s) lemongrass; 3 bay leaf(s); 1 l coconut milk; 1 tsp tamarind paste; 1.5 tbsp brown sugar; salt

Recipe

06:00 Medium

No reviews yet — be the first to share your thoughts!

Servings

6 personnes

Ingredients

Instructions

Preparing the rendang paste:

1Soak the dried chilies in hot water for about 20 minutes.
2Clean the chilies and remove the seeds.
3Peel the garlic, shallots, ginger, galangal, and turmeric.
4Place all the ingredients in a blender with a little water and blend until smooth.

Preparing the rendang:

5Heat a little oil in a large saucepan.
6Add the lemongrass stalks and the rendang paste.
7Cook over medium heat for about 10 minutes, until the color of the rendang paste becomes a little darker.
8Stir in the ground coriander, cinnamon stick, cardamom, star anise, and bay leaves.
9Mix well until the dry spices are well incorporated.
10Add the beef, cut into pieces, and sauté for about 10 minutes until the meat changes color.
11Add the coconut milk and mix well.
12Add the salt, sugar, and kaffir lime leaves.
13Simmer covered for 2 hours, stirring regularly.
14After two hours of cooking, remove the lid and let the sauce reduce.
15Add the tamarind paste diluted in a little water and mix.
16Continue cooking for about 3 more hours, until you get a dark, syrupy sauce.
17Serve with rice.

About this dish

Rendang is a traditional Indonesian dish originating from the Minangkabau people of West Sumatra. It's a meat stew, usually beef, slowly simmered in a rich mixture of coconut milk and a complex blend of spices, including ginger, lemongrass, galangal, chilies, and kaffir lime leaf. The slow cooking process allows the meat to absorb all the aromas and become tender. Over time, the liquid evaporates, leaving the meat coated in a thick, spicy sauce. The characteristic dark color of rendang is achieved after hours of cooking. Besides its deep flavors and tender texture, rendang is also known for its long shelf life. It's a must-have at traditional ceremonies and festivities in Indonesia.