Rendeng Recipe

What is Rendang?Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia. This dish is not an everyday delight because of the long process it takes to make. The secret is in the gravy, which wraps around the beef for hours until, ideally, it’s splendidly tender. There is a dried version, which can be kept for months, like a sort of jerky, is reserved for honored guests and important celebrations. This sensation is best served with steamed rice.

Serves 5

cook time: 4hrs & 45 min, Prep time:10 min

Rendeng Ingredients:

• 1 tsp salt

• 1 tsp ground coriander seed

• 1/4 tsp Ground turmeric

• 2.5 centimeters fresh ginger, chopped

• 4 large cloves garlic, chopped

• 4 large shallots, chopped

• 3 tbsp chili pepper flakes

• 2 tbsp vegetable oil

• 900 grams Beef shanks or short ribs(cut into large cubes)

• 2 Stalks lemongrass (white part only, smashed)

• 4 Kaffir lime leaves

• 2.5 centimeters Galangal, sliced

• 2 packs coconut cream powder

• 1 tbsp brown sugar

Rendeng Preparation:

1. 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.

2. Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering.

3. 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.

4. Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant.

5. Transfer to the bowl with the browned beef, leaving the oil in the pot.

6. Turn down the heat to medium low, and then add the spice paste.

7. 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.

8. Rehydrate the coconut cream powder in 2 cups of water and then add it to the pot along with the palm sugar

9. 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. Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.

10. Once the meat is tender, remove the lid and turn up the heat. 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. 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

11. 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.