Rendang – a slow-cooked stew in coconut cream
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Rendang – a slow-cooked stew in coconut cream

Recipe by adminCourse: MainCuisine: indonesian
Servings

4-6

servings
Prep time

20

minutes
Cooking time

4

hours 

Rendang is a recipe that originates in Indonesia. Beef cooked for hours in coconut cream until tender. Put it in the pot in the morning and devour it in the afternoon! A delicacy that goes very well with a cucumber salad with a little soy and apple cider vinegar, or  green beans in spicy soy sauce.

Ingredients:

  • 1 kg beef cut into small cubes

  • 600ml coconut cream

  • 2 sprigs lemongrass

  • Juice of one lime

  • 3 whole clove buds

  • 4 cardamom pods

  • 2 star anise (or ½ tsp anise seeds)

  • A Cinnamon stick

  • Salt and pepper to taste

  • 2 large shallots

  • 3 garlic cloves

  • 2-3cm ginger root

  • 1 tsp hot chilli paste (preferably Asian – sambal)

  • A tablespoon or two of coconut oil

Method:

  • Put the shallot, garlic, ginger and hot chilli paste into the blender and blits to a smooth paste.
  • Prepare the cloves, anise, cardamom and cinnamon in a bowl.
  • Put a heavy (cast iron) pan on high heat and let it heat up. When the pan is hot add the oil and add the paste from the blender. Lower the heat and stir in the pan so till the paste browns a little and the onion and garlic don’t smell raw anymore. It takes 1-2 minutes.
  • Add the meat, mix well and turn the heat back up.
  • Turn the meat in the pan until all sides become more grey and the meat is “sealed” on all sides.
  • At this point add all the spices you kept  in the bowl, crumple the lemongrass branches with your hands and add them too, add the lime juice and coconut cream and mix well. Bring to a boil and then transfer to a low heat and allow it to simmer.
  • Cover  with a lid without closing it completely and…be patient 🙂
  • From time to time you will have to stir well to make sure that nothing sticks to the bottom of the pot.
  • The stew is ready when the liquids are reduced and the meat is tender. Between 3-6 hours depending on the heat. Some people like all the sauce reduced and others like a lot of sauce… its up to you!