Rendang Curry 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.

SPECIAL BEEF RENDANG CURRY

Steps:

• This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
• Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemongrass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
• Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.

RENDANG CURRY

Steps:

• Place all ingredients in food processor; cover. Process until almost smooth.
• Store in clean, tightly covered container in refrigerator up to 1 week.

RENDANG PADANG - INDONESIAN BEEF CURRY (SLOW COOKER)

Steps:

• Put the beef in the slow cooker.
• In a blender or food processor combine the chilis, onion, ginger, garlic, lemongrass, tamarind paste, 1 cup warm water, and the spices.
• Puree until smooth, then pour over the beef.
• Stir in the coconut milk and cook, covered, on the low setting for 5-6 hours.
• The beef will be tender and the sauce will be dark brown.
• Ladle most of the sauce into a small saucepan and cook over medium high heat to reduce until slightly thickened, about 30 minutes.
• Pour the sauce back in the cooker and cook on high for 30 minutes to 1 hour longer.
• Stir in the sugar and season with salt to taste.
• Serve over steamed rice.

INDONESIAN RENDANG BEEF CURRY

Steps:

• In a small blender, combine lemongrass, jalapeno pepper, garlic, ginger, corriander, turmeric, cumin, and cinnamon. Puree to thoroughly blend into a spice paste.
• Heat sesame oil in a large wok or frying pan and stir fry beef cubes until browned on all sides.
• Add spice mixture and stir-fry until lightly browned and fragrant.
• Add onion, green pepper, and carrot and continue stir frying until vegetables are just tender.
• Add coconut milk, lime juice and sugar. Stir to blend.
• Bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until meat is tender and sauce is thickened.
• Serve over steamed rice.

CHEF JOHN'S BEEF RENDANG

Steps:

• Cut beef chuck into 2-inch pieces.
• Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula.
• Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer.
• In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.
• Remove lemongrass to serve. For best results, let cool and serve the next day.