Beef Rendang Recipe (Indonesian

Beef Rendang Recipe ( Indonesian
Authentic Traditional Food)
Do you know what the world’s best foods are? Sushi, beef rendang or
lasagne? You probably thought you knew, but most likely you don’t.
If you chose rendang, congratulations! Based on 35,000 votes, the

world’s most delicious food is rendang from West Sumatra, Indonesia.
CNN scoured the planet to create the list of 50 most delicious foods in
2011, and rendang took the top position on the list.
Introducing the best rendang

from Minang West Sumatra
Beef rendang is one of the original cuisines of Minangkabau descent and

Sumatra’s culture. It is served at special occasions to honor guests and
during festive seasons. It is a delicious Indonesian dish prepared with a
myriad of herbs and spices cooking for a few hours until all the liquids
have been completely absorbed by the meat. Beef rendang is best eaten
with steamed rice and condiments such as fried onions and chili pieces.
Here is the good news. You do not need to travel to Sumatra of

Indonesia. You can just recreate the world’s best food at home by
following this beef rendang recipe.
This recipe is the authentic beef rendang recipe from the native land of
Rendang in Minangkabau, tested in my kitchen based on several original
recipes written in Bahasa Indonesia (the Indonesian language).
Use the right type of chili.
We use the red chili as shown in the image. There was an incidence a
reader mentioned that the amount of chili way too much. I guess he
might
have used other types of chili such as bird’s eye chili!
If you use the red chili as shown, which is the local Serrano chili, the
amount should be OK (300g for 1kg of beef). I prefer to remove the seed
and pith to reduce the hotness and yet retain the flavor. If you still prefer
to be less spicy, reduce the amount to 200g.
Cut the galangal into small pieces.

Why is it necessary to do this since we are going to blend the galangal
with the food processor anyway? That is where the problem arises. You
need to blend the galangal, garlic, onions, and chili finely before
sauteing. You want this aromatics along with other spices to cook down
to become a paste which will stick onto the beef.
All these ingredients can cook down easily but NOTgalangal! The larger
pieces of galangal will not disintegrate even after slow cook for four
hours. The result will be a mouthful of unpalatable chunks of galangal
which you want to spit out, which is quite disturbing!
Other than that, this is a delightful Indonesian dish that has won the
heart of so many gastronomes. Try it out at home and I don’t think
anyone will regret it.
Here is tutorial how to make it
Step by step instruction
Step 1: Cut the beef. Cut the beef into 4 cm squares, half cm thick. Do
not cut the beef too small as the meat can break into smaller pieces
during cooking.
Step 2: Blend the spice. Blend all the ingredients in (B), set the blend
aside.
Step 3: Bash the lemongrass. Remove the green section and the outer
sheath of the lemongrass. Use only the white portion. Bash them so that
the lemongrass to ensure the release of the flavor.
Step 4: Saute the spice. Heat up the vegetable oil in a wok. Saute the
spice paste (B) over low heat until aromatic.
Step 5: Add coconut milk. Add the coconut milk and lemongrass into the
wok.
Step 6: Add the beef. Add the beef and cook over medium heat. Bring
the coconut milk to a boil.
Step 7: Simmer the beef. Once it is boiled, continue to simmer over low
heat. Add water from time to time when the stew is about to dry.
Step 8: Cook until tender and turns into dark brown. Cook until the beef
absorbs the flavor of the spices thoroughly and the color turns to dark
brown. It will take about three hours.
PREP TIME 30 minutes

COOK TIME 3 hours
TOTAL TIME 3 hours 30 minutes
Ingredients (A)
● 1 kg beef
● 600 ml coconut cream
● 100 ml vegetable oil
Ingredients (B)- to blend
● 4 candlenuts
● 12 cloves chopped garlic
● 300 g red chili, , (Serrano chili/pepper)
● 250 g onions
● 50 g ginger
● 50 g galangal
● 25 g ground turmeric, or 50g of fresh turmeric
● 1½ tsp ground coriander
● 1 tbsp salt
● 1 tsp sugar
● 4 green cardamom pods
● 11/2 tsp cumin seeds
● 10 cloves
Ingredients (C)- Seasonings and Spices
● 4 stalks lemongrass, , bashed
● 3 pieces kaffir lime leaves
● 1 piece asam keping
● 2 turmeric leaves, ,tied up
Instructions
1. Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too
small as the meat can break into smaller pieces during cooking.
2. Blend all the ingredients in (B), set the blend aside.
3. Remove the green section and the outer sheath of the lemongrass.
Use only the white portion. Bash them so that the lemongrass to ensure
the release of the flavor.
4. Heat up the vegetable oil in a wok. Saute the spice paste (B) over low
heat until aromatic.
5. Add the coconut cream, turmeric leaves, kaffir lime leaves, asam
keping and lemongrass into the wok.
6. Add the beef and cook over medium heat. Bring the coconut milk to a
boil.
7. Once it is boiled, continue simmer over low heat. Add water from time
to time when the stew is about to dry.
8. Cook until the beef absorbs the flavor of the spices thoroughly and the
color turns to dark brown. It will take about three hours.
9. Served with rice or bread.
Notes
Note: Since not everyone tolerates the same level of hotness of chili,
please reduce the amount and remove the seeds of the chilies if you are
not used to spicy food.
Here is video how to make delicious Rendang by Chef Gordon

Ramsey

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Beef Rendang Recipe ( Indonesian

Authentic Traditional Food)

If you chose rendang, congratulations! Based on 35,000 votes, the

Introducing the best rendang

Beef rendang is one of the original cuisines of Minangkabau descent and

Here is the good news. You do not need to travel to Sumatra of

Cut the galangal into small pieces.

Here is tutorial how to make it

Step by step instruction

PREP TIME 30 minutes

● 600 ml coconut cream

● 100 ml vegetable oil

Ingredients (B)- to blend

● 12 cloves chopped garlic

● 300 g red chili, , (Serrano chili/pepper)

● 1½ tsp ground coriander

● 4 green cardamom pods

● 11/2 tsp cumin seeds

Ingredients (C)- Seasonings and Spices

● 4 stalks lemongrass, , bashed

● 3 pieces kaffir lime leaves

● 1 piece asam keping

● 2 turmeric leaves, ,tied up

Here is video how to make delicious Rendang by Chef Gordon

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