Beef Rendang

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Beef Rendang

Beef Rendang

– what can I tell you about it? Well, it’s tender, very moist and gorgeous. I never knew how delicious Indonesian food is, and it’s so easy to make –  they hardly use any spice, yet it is so tasty and looks amazingly beautiful.The main ingredients used in many Indonesian dishes and recipes are ginger, galangal, turmeric, lemon grass, shallots, chillies and coconut milk – what a lovely set of ingredients, no wonder why the food is so delicious.

I don’t find the food too spicy, although the chillies were very expensive as they all love hot food, but when I ate most of the local food whilst I was there recently, I did not experience a great deal of heat. Having said that, they do serve a sauce with pretty much every dish called sambal that they make with red chilliesso perhaps I kind of got used to this heat with every dish!

Rendang is traditionally prepared during festive occasions such as traditional ceremonies and wedding feasts in Indonesia. I can see why, and it is a well-known and beautiful dish over there, so they should be very proud to serve it during any special occasions. There are many kinds of dishes just as tasty as this, you really must try the rice dishes or the noodles – very impressive!  I have to say I love my Indian curries but this Indonesian food is just as nice, and something to try, so I am very exited to experiment with all the flavours – I am loving it.

Well let’s get cooking:

Print Recipe
Beef Rendang
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Indonesian
Prep Time 15 minutes
Cook Time 2 hours
Servings
portions
Ingredients
Course Main Course
Cuisine Indonesian
Prep Time 15 minutes
Cook Time 2 hours
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat the oil in a heavy pan on a medium heat then add the turmeric, ginger, lemon grass and then sauté.
  2. Add the meat garlic, crushed chillies and salt, then keep mixing (for about 5 mins)
  3. Now add the bay leaves, then the coconut milk and then bring to the boil. Then reduce to simmering point, cover after 5 mins and then cook for 2 hours or until all the juice has been absorbed.
  4. By now your beef should be lovely and tender.
  5. I will serve this dish with nice fluffy rice.
Recipe Notes

Don't cover the coconut milk straight away or it will curdle, always wait 5 minutes.

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