Beef Rendang Indonesian Recipe

Looking for the easiest and most popular beef rendang Indonesian recipe? In today’s article, we have the easiest way to cook beef rendang. Among the most popular dishes in particular, the presence of beef rendang can be noticed. You, too, can easily make beef rendang at home by following this recipe. However, this recipe requires more time and ingredients.

Beef rendang originated in Indonesia. Today, beef rendang is considered a staple food in Singapore and Malaysia. Today, this dish is popular at Malay festivals in Singapore and Malaysia. Moreover, beef rendang is also present on the menu for weddings. So without delay, let’s get to know the easiest recipe for beef rendang.

What is Rendang?

Rendang is commonly referred to as a beef stew. But its taste is more complex than other stews. This recipe is called Rendang Dazing in the local Malaysian language. Although this recipe originated in Indonesia, it is now considered a Singaporean staple. Moreover, beef rendang is one of the most famous beef recipes in Malaysia.

According to research by CNN, beef rendang is one of the 50 most delicious dishes in the world. But in different countries, this cooking recipe is different. A Malaysian chef questioned rendang crispiness in 2018. But rendang is never a crispy or tough recipe. It is a very soft, fluffy, and stew-like dish. In the Beef Rendang Indonesian the meat is never fried in oil. Rather, it is boiled and cooked with coconut milk and spices. As a result, it is naturally soft to eat.

Origins of Rendang

Beef rendang was first made several years ago by the Minangkabau ethnic group in Indonesia. Back then, it was made only for wedding ceremonies and honouring guests. Later, this recipe became part of the culture to be prepared during the holidays. 

This recipe was developed by the Sumatra and Minangkabau peoples of Indonesia at that time. Later, this recipe was found in several places on the Malay Peninsula.

Currently, various communities in Malaysia have adopted this recipe as their own tradition. So, in one word, this recipe originated in Malaysia.

What Type of Beef Should I Use for Rendang?

To cook beef rendang beautifully, you need to know how to cut the meat. Beef rendang takes a little longer to cook. So it is better to use tough beef here. You can use beef ribs here if you want. When cutting meat from the butcher, ask for stewing-size cuts.

While cutting the meat, the size of each piece should be 3 to 4 cubic meters. But you can make the pieces as big or small as you like. However, larger meats take longer to cook. So grind the meat into small pieces to keep it soft and tender. And try to choose a slightly tougher type of meat.

Ingredients

The beef rendang Indonesian requires a little more ingredients. Let’s take a look at the ingredients:

• Beef ribs will need 600 grams to 1 kg. (cut into small pieces)

• 2 pieces of lemon grass (must be grated)

• 5 pieces of cloves and 5 pieces of cardamom

• 3 star anise

• 4 lemon leaves

• Tamarind water (mix two tablespoons of water with one teaspoon of tamarind).

• Coconut cream, 500 grams

• Salt to taste

• 1 tablespoon coconut palm sugar

• 120 grams of butter

• 2 tablespoons of cooking oil.

• Half a cup of water, if required.

What you will need to make masala paste is:

• Half teaspoon dry chili paste

• One onion (peeled and sliced)

• 4 medium-sized garlic cloves (peeled and chopped)

• 1 teaspoon grated ginger

• Cut galangal into 1-inch pieces.

• 1 teaspoon turmeric powder (you can use raw turmeric if you want)

• 1 teaspoon of coriander and 1 teaspoon of cumin

• 1 teaspoon of fennel

• 2 tablespoons of water

Directions For Cooking Beef Rendang 

step 1:

Paste all the above-mentioned masalas together in a blender. You can add a little water to blend well. When the spices are well blended, keep them aside.

Step 2:

Put enough oil in the vessel in which you will cook. Add the garam masalas, one by one, to the hot oil. Garam masala will contain cardamom, cinnamon, cloves, and star anise.

Step 3:

When the garam masalas are lightly fried, add lemongrass to them. Stir gently and add the beef. At this stage, you need to stir frequently. Stir until the water is completely removed from the meat.

Step 4:

After the meat is half cooked, add coconut milk, salt, and sugar. After stirring a bit, add lemon leaves and tamarind water. Stir well with a spoon to mix all the ingredients together. At this stage, the heat of the oven should be increased a little. Otherwise, more water may come out of the meat.

Step 5:

Mix all the ingredients together, and when the meat boils, reduce the heat on the stove. Cover and cook for two hours at this stage. Stir occasionally with a spoon so that it does not stick to the bottom.

Step 6:

Add the remaining coconut milk to the meat after 30 minutes. And shake well and cover again. At this stage, the beef may become tough. In that case, you can add half a cup of water.

Step 7

Keep a close eye on the meat in the pan after the first hour and a half of cooking. At this stage, the possibility of sticking to the pan is very high. Cook on a low flame so that the masala does not burn. Cooking on low heat should make the rendang soft and juicy.

How to Make the Best and Most Authentic Rendang 

When making authentic rendang, remember to keep it dry. Pure rendang is not thin like soup. The spices will blend beautifully on top of the meat. If watery, the meat may separate from the masala.

When making rendang, make a little more. 

This recipe can be stored and eaten. If you want to eat rendang later, you can eat it hot. Rendang is often prepared for various occasions in Malaysia. This allows them to later experience its complex taste and smell.

Nutrition Information

Amount Per Serving:

Some Helpful Tips for Making the Best Rendang

We have already covered how to make Rendang. You can make this dish more delicious by following some tips.

• We asked you to use beef ribs. So cover the entire cooking process and cook with time. This will make the meat soft from the inside. And don’t forget to add some water if the meat comes out tough.

• Do not use excess water while blending the masala. When an onion is blended, a lot of water comes out of it. The rest of the spices will be blended with this water. If the masala is blended with too much water, it will take longer to dry.

• The masala paste should take a long time to grind. Otherwise, its true aroma will not come out. After pouring the coconut milk, cover and cook, stirring frequently. At this stage, the heat of the stove will be medium. Otherwise, it may stick to the bottom of the pan.

• Instead of using cumin and coriander powder, blend whole cumin and coriander. This will make a huge difference in the test.

• Since you will add turmeric, you will need to use some sugar here. Brown sugar or coconut sugar will give better results. If you have turmeric leaves at hand, you can use them.

• At the last stage, it should be stirred again and again. Test the salt before removing it from the pan.

Final Thought

The beef rendang Indonesian recipe is currently at the top of the list of people’s favorites in many countries. You can make beef rendang and feed it to family members at any of your family events. In today’s article, we have presented you with the easiest method and several tips. I hope you will not have any difficulty making beef rendang after reading the article. 

FAQ

1) Is beef rendang Indonesian?

Ans: It is a quintessentially Indonesian recipe. This recipe was first developed in Indonesia.

2) Which part of beef is best for rendang?

Ans: Leaner and leaner types of beef are suitable for this recipe. In this case, beef ribs are most effective.

3) Is Rendang wet or dry?

Ans: The rendang should not be too dry or too watery. The spices should be cooked in such a way that they adhere nicely to the meat.

4) Is beef rendang healthy?

Ans: Rendang is high in protein. But this recipe is high in fat and cholesterol.

5) What should I eat rendang with?

Ans: Rendang is usually eaten with rice. But you can eat it with naan or roti if you want.