Indonesian beef rendang

The beef return is a real treasure of Indonesian cuisine. Originally from the island of Sumatra, this dish is traditionally prepared for special occasions, such as family festivals and religious ceremonies. Slowly simmered in coconut milk and a combination of scented spices, the beef becomes incredibly tender, while the sauce is reduced to give a creamy and caramelized texture. Naturally gluten -free, the Rendang is perfect for a friendly meal that invites you to culinary travel. Find out how to prepare this Indonesian specialty at home with simple and accessible ingredients.

Preparation time 15 mins

Cooking time 2 hrs

Total time 2 hrs 15 mins

Cooking method: traditional

Difficulty: beginner

Servings: 5

Ingredients

800 g of beef (Paleron, beef bourguignon, etc.)
400 ml coconut milk
3 kaffir lime leaves (or bay leaves if unavailable)
2 cinnamon sticks
2 stalks of lemongrass, crushed
4 cloves
1 star anise
1 tbsp palm sugar (or brown sugar)
2 Tbsp of vegetable oil
For the spice paste (rempah)
4 shallots
3 cloves of garlic
2 cm fresh ginger, peeled
2 cm galangal (or more ginger if unavailable)
2 cm of fresh turmeric (or 1 teaspoon of turmeric powder)
4 red peppers (adjust according to your spiciness tolerance)
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp black pepper

Preparation

1
Prepare the spice paste: In a blender, combine shallots, garlic, ginger, galangal, turmeric, red peppers, coriander, cumin and pepper. Mix until you obtain a smooth and homogeneous paste. If necessary, add a little water to make mixing easier.
2
Sear the meat: Heat the vegetable oil in a large saucepan over medium heat. Add the beef pieces and brown them on all sides for about 5 minutes. Remove the meat and set aside.
3
Fry the spice paste: In the same pan, add the prepared spice paste and fry over medium heat for about 5 minutes, until fragrant and lightly browned.
4
Add the spices and coconut milk: Add the cinnamon sticks, kaffir lime leaves, lemongrass stems, cloves and star anise to the saucepan. Pour in the coconut milk and palm sugar, then stir well.
5
Slow simmer: Return the beef pieces to the pot and bring to a boil. Once the mixture boils, reduce the heat and simmer over low heat for 2 to 3 hours, stirring occasionally. The sauce will gradually thicken and reduce. The Rendang is ready when the meat is tender and the sauce is well reduced and caramelized around the beef.
6
Serving: Serve Rendang with jasmine rice or sticky rice for the complete experience. This dish can also be accompanied by sautéed vegetables or salad for a contrast of textures.

Note

Slow cooking : The key to good Rendang is slow cooking. The longer you simmer over low heat, the more tender the beef will be and the more flavorful the sauce will be.

Make Ahead : Rendang tastes even better the next day when the flavors have blended well. Feel free to prepare it in advance and reheat it before serving.

Tags: Indonesian beef randang, gluten-free world beef recipe, Indonesian recipe

Read it online: https://glutenevasion.fr/recette/rendang-de-boeuf-indonesien/