Beef Rendang

One of our favourites, which we ate in abundance while cruising through Indonesia, is the beef rendang. Rendang is a spicy meat dish originating from the Minangkabau ethnic group of Indonesia. This dry style of curry is sometimes called caramelised beef curry because of the ‘reduction’ style of cooking.

Before refrigeration technology, this cooking style preserved large amounts of meat. When the Minangkabau farmer killed a cow for a special occasion, it was often turned into rendang. Rendang provided a way to make the beef last for weeks in Indonesia’s hot tropical climate. For rendang, the meat is cooked for hours with coconut milk and a paste of mixed ground spices, which includes ginger, galangal, turmeric, lemongrass, garlic, shallot and chilli. This paste has antimicrobial properties and serves as a natural organic preservative.

Table of Contents

Beer Rendang – Cooking rendang is a simple but lengthy process.

Ingredients

2 small brown onions, chopped
8 Asian shallots, chopped
10 cloves of garlic, chopped
2cm piece turmeric, chopped
2 sticks of lemongrass (soft white only), finely chopped
15 dried long red chillies, soaked in boiling water until soft, drained
1 tsp ground coriander
1 tsp salt
2-3 tablespoons vegetable oil
1kg beef, cubed
5cm piece of galangal, grated
2 sticks lemongrass (white only), smashed with the flat side of a knife
8 lime leaves
500ml coconut milk

Method

For the paste, place the onions, shallots, garlic, turmeric, lemongrass, chillies, coriander, and salt into a blender (or mortal & pestle) and process until smooth. Set aside.

Heat the oil in a pan and brown the beef in batches. Remove from the pan and set aside. Add the galangal, smashed lemongrass, and lime leaves to the pan and fry for a minute in oil; remove and add to the beef.

On medium-low heat, fry the spice paste for a few minutes. Add beef, galangal, lemon grass, lime leaves, and coconut milk. Bring to the boil, reduce the heat and simmer for 2 – 4 hours.

It is ready once the curry sauce has reduced and the oil is beginning to separate from the rest of the curry. Serve with steamed rice and enjoy the taste of Indonesia. This rendang is delicious!