Steps to Prepare Rendang (Beef Chicken Or Lamb)

Sumatran-Style Beef Rendang

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Recipe Summary Sumatran-Style Beef Rendang

Rendang is a spicy, time-consuming dish to prepare with a huge number of ingredients but it is well worth the effort. It is served with rice or bread and a vegetable dish and is an event in itself. It is a widely popular dish in Indonesia, Malaysia, Singapore, and the surrounding area. The next day it will be even better than the day it is made. You may have to look for some ingredients in a South East Asian or Indian store.

Ingredients | Rendang (Beef Chicken Or Lamb)

1 whole nutmeg, smashed open

4 whole cloves

2 onions, coarsely chopped

10 Thai chile peppers, stemmed and coarsely chopped, or to taste

7 macadamia nuts

4 cloves garlic, coarsely chopped

1 (2 inch) piece ginger, peeled and thinly sliced across the grain

1 (2 inch) piece galangal, peeled and sliced thinly across the grain

1 (2 inch) piece turmeric root, peeled and sliced thinly across the grain

1 tablespoon water, or as needed (Optional)

2 ½ pounds beef rump, cut into bite-size pieces

2 ½ cups unsweetened light coconut milk

4 stalks lemongrass - trimmed, flattened, and tied into knots

1 (4 inch) cinnamon stick

8 kaffir lime leaves

4 cardamom pods

1 whole star anise

Directions

Grind nutmeg and cloves into a fine powder in a blender, 2 to 3 minutes. Add onions, chile peppers, macadamia nuts, garlic, ginger, galangal, and turmeric; blend into a smooth paste, thinning slightly with water if needed.

Place beef in a 12-inch skillet or wok. Mix in paste and coat beef thoroughly. Add coconut milk, lemongrass knots, cinnamon, lime leaves, cardamom, and star anise to form a sauce.

Bring to a gentle boil over medium-high heat. Reduce heat to medium-low and simmer uncovered, stirring with a spatula every 15 minutes, until sauce has reduced and thickened, about 1 hour. Continue cooking, stirring frequently to prevent sticking and scorching, until sauce turns a dark caramel color and coats the beef, about 2 hours.

Remove from heat, cover, and let stand, about 30 minutes. Discard lemongrass, cinnamon stick, lime leaves, cardamom, and star anise before serving.

Use serrano or Holland chile peppers instead of the Thai chiles if preferred. Substitute 1 1/2 teaspoons ground turmeric for the fresh turmeric if desired.

Depending on your blender's capacity, you may have to make the spice paste in 2 batches and combine them together.

Substitute beef sirloin for the rump if desired. Do not use stew meat. Substitute chicken (white or dark meat), cut into bite-size pieces, for the beef if desired. You can also use a whole chicken, de-boned and cut into pieces.

If you don't use light coconut milk, you may want to skim off some of the fat rendered from the milk in step 3.

Info | Rendang (Beef Chicken Or Lamb)

prep: 45 mins cook: 3 hrs 5 mins additional: 30 mins total: 4 hrs 20 mins Servings: 8 Yield: 8 servings

TAG : Sumatran-Style Beef Rendang

World Cuisine Recipes, Asian, Indonesian,

Images of Rendang (Beef Chicken Or Lamb)

Rendang (Beef Chicken Or Lamb) : Rendang is made from beef (or occasionally beef liver, chicken, duck, mutton, water buffalo, or vegetables like jackfruit or cassava).