Beef Rendang Indonesian Beef Stew Recipes

BEEF RENDANG (THE BEST!)

Steps:

• Chop the spice paste ingredients and then blend it in a food processor until fine.
• Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
• Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

RENDANG (SPICY BEEF INDONESIAN CURRY)

Steps:

• Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.

BEEF RENDANG: INDONESIAN BEEF STEW

Steps:

• Make the spice paste
• Slice two garlic cloves thinly
• Chop up an onion finely. You will need two tablespoons.
• In a food processor (or mortar and pestle) create a paste from: 2 tablespoons of the chopped onion Sliced garlic cloves 1 teaspoons of salt 1 teaspoon of chili flakes turmeric
• Prep Ingredients
• Cut the beef chuck into large chunks
• Cut off a 5cm x 5cm piece of lemon peel (2" x 2")
• Peel and cut a piece of ginger, approximately 0.5cm (1/4") thick.
• Cut and peel the galangal into three slices, approximately 0.5cm (1/4") thick.
• Fry the spice paste and beef
• Put a large Dutch Oven over medium heat, and heat up 2 tablespoons of oil.
• Add the spice paste, and stir constantly for 2 minutes, until fragrant.
• Over high heat, add the beef, and cook it for 5 minutes, stirring occasionally to make sure all the sides of the chunks of beef are seared.
• Cook
• Add the coconut milk, lemon peel, ginger, galangal, and Salam leaves, stir everything together.
• Let the beef simmer over low heat for several hours, until the sauce is almost all cooked down. Stir occasionally, and scrape up anything sticking to the bottom of the pot. There will be oil pooling on top; we will discard that when done, but leave it on there while cooking. If you're not sure if the sauce is cooked down enough, tilt the pan slightly to the oil moves to one side, and the beef stays on the other. If the oil is clear (it'll be yellow), and the beef appears to have almost no sauce left, you're done! If there is a lot of sauce mixed through the oil, or the beef still has visible sauce, you need to cook it longer! The beef will be falling apart; that is ok, but try to make sure you leave the bigger chunks intact.
• Serve
• When the beef is cooked down, skim off all the oil, and remove the ginger, galangal, and salam leaves. The lemon peel will be completely dissolved in the stew.
• Put some rice on a plate, and add the Rendang next to it. Serve with some sambal on the table, if people like it spicier!

INDONESIAN BEEF RENDANG (RENDANG SAPI)

Steps:

• Grind or blend shallot, garlic, ginger, galangal, peppercorn and turmeric into paste.
• Cut the beef into small but thick slices square.
• Put the beef, spice paste and all other ingredients into a wok and bring slowly to the boil, stirring constantly to prevent the coconut milk from separating. Cook over low heat, stirring from time to time, until the meat is very tender and all the sauce has evaporated.
• Continue cooking the beef, which will fry in the oil that has come out from the coconut milk, until brown.
• Serve with warm Basmati or Jasmine plain rice.

RENDANG DAGING (BEEF RENDANG)

Steps:

• Prepare the spice paste: In a small food processor, combine the spice paste ingredients and blend until they form a smooth paste. If the texture is too coarse, you can add a splash of the measured coconut milk and blend again. Set aside.
• Prepare the beef: Trim the meat of any excess fat, then cut the meat into 1 1/2-inch chunks, discarding any additional excess fat, and transfer the cubed meat to a deep, heavy Dutch oven or pot.
• Stir in the prepared spice paste along with the coconut milk, lemongrass, makrut lime leaves (if using), bay leaves and salt. Bring the mixture to a boil over high, then reduce to a gentle simmer and continue to cook for 2 to 2 1/2 hours until the meat is tender, stirring every 20 minutes or so to ensure the rendang doesn't stick to the bottom of the pot.
• After 2 to 2 1/2 hours, the oil from the coconut milk will split and rise to the surface, appearing as a reddish-orange oil; Indonesians call this stage "kalio." (Depending on the oil content of your coconut milk, this may be a subtle film of oil or there can be a pool of it.) Discard the lemongrass stalks. (If they cook any further, they may disintegrate and be impossible to remove.)
• Turn the heat up to medium-high to reduce the sauce. Stir the rendang continuously until the sauce has thickened and turned a deep brown, about 15 minutes. As more oil separates, you are nearly there. Continue stirring the beef so it absorbs the sauce and caramelizes on the outside. Taste and adjust the seasoning if needed before serving.

RENDANG GAGING (BEEF STEW)

Steps:

• Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
• Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
• Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.