Steps to Make Speedy Beef Rendang

Beef Rendang. Beef Rendang has incredible depth of flavour, with complexity and many layers of spices. This Beef Rendang recipe is from a payroll lady at a company I used to work for. Learn how to make Beef Rendang!

Spicy and rich Malaysian/Indonesian beef stew made with beef, spices and coconut milk. Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra's culture. It is served at special occasions to honor guests and during festive seasons. You can have Beef Rendang using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Beef Rendang

1. Prepare 1 kg of rump steak.
2. Prepare 2 of onion, chopped.
3. It's 4 cloves of garlic, chopped.
4. Prepare 1 tbsp of ginger, chopped.
5. It's 4 of small red chillies, chopped.
6. You need 1/2 cup of water.
7. Prepare 2 tsp of ground coriander.
8. It's 2 tbsp of tamarind sauce.
9. It's 1 tsp of ground turmeric.
10. Prepare 10 of curry leaves.
11. It's 1 of stem lemon grass.
12. You need 4 cups of coconut milk.

Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries. Rendang is a caramelized meat curry dish from West Sumatra, Indonesia. It needs hours of slow cooking until the coconut milk is caramelized and turns into its signature luscious texture.

Beef Rendang instructions

1. In a food processor, combine onion, garlic, ginger, chillies and water until smooth..
2. In a pot, add the mixture to steak. Add the coriander, tamarind sauce, turmeric, curry leaves and lemon grass. Add the coconut milk. Stir until well combined..
3. Bring to boil then reduce heat to medium. Simmer uncovered for 1 hour stirring occasionally..
4. Reduce heat to very low and simmer for another 30 minutes until meat is tender. Stir frequently so that it doesn’t stick to the pot or burn..
5. Once the the meat is very tender, turn off heat and remove the lemon grass..

Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste and coconut milk until fork-tender. It's then fried together with the remaining braising. Kaffir lime leaves are a lovely aromatic accent to all kinds of dishes—you'll see them used often in Thai or Malaysian cuisine. SAVEUR editor-in-chief James Oseland shares a trick for how to chiffonade. The easy-to-make beef rendang is one of the most amazing curry dishes I'd ever eaten.