Easy recipe for Indonesian Beef Rendang! Each piece is caramelized on the outside, tender on the inside & smothered in a thick, rich, caramelized aromatic curry sauce. Make this Beef Rendang so you can have a taste of the Best Food in the World!
You guys….thanks for the outpouring love about this announcement. Yes, we’re so excited and can’t wait to meet our lil’ dumpling.
And today’s post is also an exciting one and definitely a drool-worthy recipe. If you’re a fan of Gordon Ramsay, you might have heard about his visit to Indonesia and learned how to cook Beef Rendang. So, I will share an authentic and delicious Indonesian Beef Rendang so you can make this at home.
What is Indonesian beef rendang
Rendang is an Indonesian spicy meat dish West Sumatra, Indonesia. There are lots of variations of rendang, from dry (dark color and less liquid) to curry style. From beef, chicken, to egg or jackfruit as ingredients. No matter which version you like, it’s one of the Indonesian foods we can’t live without, according to CNN.
What do you eat with Indonesian beef rendang
Jasmine rice is usually a very common or compressed rice cake. However, if you’re adventurous enough, you can try this Beef Rendang Poutine Burger.
What to serve with rendang
If you’re ever tried Indonesian food, it always comes with different kinds of ingredients, such as this gado-gado or fruit salad (rujak buah). Hence, we usually have other ingredients on the side, such as kale curry sauce, egg balado, fried chicken, and so much more. It’s seriously a feast!
Can you make beef rendang in a slow cooker?
Absolutely! However, if you prefer less sauce for your rendang, then you will need to cook this on a stovetop and let the liquid reduces.Print
Indonesian Beef Rendang! Each piece is caramelized on the outside, tender on the inside & smothered in a thick, rich, caramelized aromatic curry sauce. Make this Beef Rendang so you can have a taste of the Best Food in the World!
- 1lb beef shanks
- 800ml coconut milk
- 4 shallots
- 5 garlic
- 2 cm fresh ginger
- 2 cm fresh galangal
- 2 stalks lemongrass
- 5 lime leaves
- 5 bay leaves
- 1 teaspoon turmeric
- 2 tablespoon nutmeg powder
- 4 Fresno red chili
- 4 Thai chili, optional
- 1/4 cup water
- 2 tablespoons oil
- Salt, to taste
- Pepper, to taste
- In a food processor, combine shallots, garlic, ginger, galangal, chili, salt, and water. Blend until it becomes a paste.
- Lightly coat the beef with salt and pepper.
- In a wok, heat the oil and cook the beef for 2-3 minutes in high heat. Set aside.
- Add the paste to the wok and fry for 3-5 minutes. Return the beef to the wok.
- Add lemongrass, lime leaves, bay leaves, nutmeg powder, and turmeric. Continue stirring for another 3-5 minutes.
- Add coconut milk to the wok and continue stirring in high heat until the coconut milk breaks apart/separates. This is important to get the oil from coconut. Once it separates/simmer, turn the heat to low and cook for 3-4 hours covered. You need the steam to help the cooking process.