Teresa's Recipes
Indonesian Rendang
Indonesian Rendang is a beloved dish that hails from the Minangkabau ethnic group of Indonesia, renowned for its deep, rich flavors and tender beef. Traditionally served at ceremonial occasions, this slow-cooked beef curry is infused with a combination of aromatic spices, creating a dish that's both comforting and indulgent. The robust flavors of coconut milk meld beautifully with the heat of chili and the earthy depth of spices, making every bite an explosion of taste. Serve it with fluffy steamed rice or alongside traditional Indonesian dishes for a complete experience.
Ingredients
- 2 tablespoons Vegetable oil
- to taste Salt
- 1 tablespoon Brown sugar
- 2 teaspoons Chili powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 3 leaves, torn Kaffir lime leaves
- 1-inch piece, sliced Galangal
- 1 stalk, trimmed and smashed Lemongrass
- 1-inch piece, minced Fresh ginger
- 4 cloves, minced Garlic
- 3, thinly sliced Shallots
- 2 cups Coconut milk
- 2 pounds, cut into 1-inch cubes Beef (chuck or brisket)
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Calories: 450
- Fat: 30g
- Carbs: 10g
- Protein: 35g
- Sodium: 300mg
- Sugar: 5g
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the sliced shallots, minced garlic, and minced ginger. Sauté until fragrant, about 2-3 minutes.
- Increase the heat to medium-high and add the beef cubes. Cook until browned on all sides, about 5-7 minutes.
- Add the smashed lemongrass, sliced galangal, torn kaffir lime leaves, turmeric powder, coriander powder, cumin powder, and chili powder. Stir well to coat the beef with the spices.
- Pour in the coconut milk, stirring to combine, and bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let the beef simmer gently for about 3 hours, or until the meat is tender and the sauce has thickened.
- Stir in the brown sugar and season with salt to taste. Adjust sweetness or saltiness as desired.
- Continue to simmer for another 30 minutes to allow the flavors to meld beautifully.
- Serve the rendang hot, garnished with additional kaffir lime leaves if desired, alongside steamed rice or traditional Indonesian side dishes.
Tips
- For added heat, include fresh sliced chilies when adding the spices.
- You can substitute beef with chicken or even tofu for a vegetarian version.
- Rendang tastes even better the next day, so consider making it ahead of time.